John Myers
Contents
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Ingredients
Calamari
- 2 Squid tubes
- 3 Garlic cloves
- 1 Onion
- Chili oil
- 1 tsp Rasel Hanout
- 1 tbsp Flour
- Sea salt
- 1 Splash Freshly squeezed lemon juice
- Black pepper from the mill
Paprika bed
- 2 Red peppers
- 80 g Yogurt
- 1 pinch Smoked peppers
- 1 tsp Fish sauce
- 0,5 tsp Chili paste
Lemon bulgur
- 1 Cup Bulgur
- 2 cups Water
- Lemon zest
- Sea salt
- Sugar
- 1 tsp Dried coriander
Instructions
Calamari rings
- Clean and wash squid tubes, cut into even rings and turn in flour. Peel the garlic and onion, chop them finely and sweat them in chilli oil with rasel hanout - add the squid rings and fry them briefly (just a few minutes, otherwise they will be tough). Swirl well and set aside on a preheated plate.
Paprika bed
- Core the paprika and dice it - fry it in the calamari pan, season with a splash of fish sauce, paprika powder, chilli paste and a little sugar and salt - while the paprika cubes are still crisp, deglaze with yogurt. Simmer briefly and season to taste.
Lemon bulgur
- Mix the bulgur with a lemon zest, a pinch of sugar, sea salt and coriander and simmer with two cups of water for 8 minutes.
- When serving, round off everything with a few squirts of lemon and fresh pepper.
Nutrition
Serving: 100gCalories: 222kcalCarbohydrates: 44.1gProtein: 7gFat: 1.5g
