Mediterranean calamari and giant prawns
Nothing says Mediterranean quite like fresh seafood. Ramona Preca simply grills some calamari and giant prawns with minimal seasoning for a perfectly delectable Mediterranean meal. The trick to this dish is to buy the freshest fish possible and cook straight away.
Rachel Zammit Cutajar
Mediterranean calamari and giant prawns
Ingredients
- 1.2 grilled calamari
- 800g fresh red prawns
- Extra virgin olive oil
- Salt and pepper
- 2 lemon, juice only
Method
1. Start by cleaning the calamari, removing the intestines, heads and skin.
2. Pre heat the griddle plate on high heat.
3. On the insides of the calamari score a criss-cross pattern with a sharp knife, this helps the calamari curl when cooking.
4. Wash and pat dry with paper so its ready for cooking.
5. Place the calamari scored side down and leave to grill and colour, turn the calamari over and cook on the other side .
6. Do the same with the giant prawns.
7. Gently season and toss in the extra virgin olive oil & fresh lemon juice & seasoning serve into plates.
This recipe first appeared on Gourmet Today TV, aired on TVM on 12 February, 2016.
