The Seafood Gourmet Cookbook by Luke Eisenberg

Author:Luke Eisenberg [Investimizer]
Language: deu
Format: epub
Publisher: Books on Demand
Published: 0101-01-01T00:00:00+00:00

Arabic calamari pan with homemade harissa

Attraction from Lebanon: fiery, biting, satisfying. Just one serving covers the daily requirement of vitamin B12, which is involved in the formation of red blood cells and keeps the nervous system on its toes. In addition to easily digestible protein plus iodine, there is also plenty of vitamin E. As an antioxidant, it protects our cells from free radicals.

Ingredients for 4 portions

500 g fresh and medium calamari

2 red chillies

3 large cloves of garlic

2 ½ TL ground coriander

1 tsp ground cinnamon

3 tsp ground cumin

150 g roasted paprika (from the glass)

3 tbsp tomato paste

2 tbsp red wine vinegar

2 tbsp paprika powder (sweet)

4 tbsp olive oil

½ Coriander bunch

salt and pepper

preparation

Rinse chillies, rub dry, cut lengthwise, remove seeds, clean and chop coarsely. Peel the garlic and chop coarsely.

Put garlic and chillies, 1/4 tsp salt, half coriander, half cinnamon and half cumin in a mortar and grate very finely.

Drain the peppers and pat dry. Place the prepared spice mixture with the 2nd half of coriander, cinnamon and cumin in a food processor or mixer. Add tomato paste, peppers and vinegar and mix to a very smooth paste (Harissa).

Stir in the paprika powder and half of the olive oil.

Pour the Harissa spice paste into a small glass (e.g. preserving jar) and cover with a little olive oil. The oil seals it airtight and keeps it in the refrigerator for a few months. The paste must always remain covered with oil in the glass - only then will it not spoil.

With the Calamari, first pull the tentacles out of the body tubes, then cut them off from the rest of the head in such a way that they still stick to a ring.

From the tentacles, press out the chewing tools lying in the middle from below with your fingers. Rinse the tentacles, drain on kitchen paper.

Remove the transparent fish bone from the calamari tubes, then remove the fine skin. Remove the fins from the tubes or cut them off.

Cut the tubes lengthwise with a very sharp knife and remove the viscera. Rinse tubes thoroughly with cold water and drain well.

Place the calamari on a workboard with the outside facing downwards and use a knife to make a diamond-shaped incision.

Cut the tubes into pieces about 2 cm wide. Cut the tentacles in half.

Rinse off coriander, shake dry and pluck off. Coarsely chop the leaves.

Heat the remaining olive oil in a large heavy pan. Fry the calamari and tentacles over high heat for about 1 minute while turning, season with salt and pepper.

Pour the Harissa paste into the pan - the sharper it should be, the more - and toss everything through. Arrange the calamari on a plate, sprinkle with coriander and serve. It goes well with toasted bread, couscous or a green salad with pomegranates.

tip

The hot spice paste, which is said to have been invented in the Lebanese town of Harissa, enhances rice and couscous dishes to a hot treat and also tastes good as a spread for those who like it fiery from time to time.

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