HairyHeaven
Senior Member
I made this tonight as part of the "First & Last" challenge. I have put down the original recipe & made a note of my adjustments
Calamari in padilla con limone e pangranetto
Serves 4 as starter or 2 as main
Ingredients
Olive oil
1 or 2 fresh red chillies, pricked
(I used one large fat chilli, deseeded & diced)
6 cloves of garlic lightly crushed
2 large handfuls of stale breadcrumbs
4 baby squid, trimmed & cleaned **
Half lemon thinly sliced
Handful of parsley leaves (roughly chopped)
Method
Heat 6 tablespoons of oil in a thick bottomed pan. Add chillies, garlic & breadcrumbs & stir until crisp & golden. Season & drain on kitchen paper
Wipe pan & put on high heat. Add a good splash of oil, season squid & cook in pan with lemon slices. Fry until golden, turn over & cook for same amount of time on the other side **
Divide squid & lemon between plates, scatter with pangranetto & parsley. Serve with lightly dressed rocket & cold white wine ( I had Sauvignon blanc)
** Recipe says to clean & trim squid & leave wings on & cook whole. I took the wings off & halved the squid & scored them. The wings & tentacles took about 3-4 mins to cook, the scored tubes about 2 mins. I also only used two squid for a single meal & will use the extra pangranetto on salad during the week
Calamari in padilla con limone e pangranetto
Serves 4 as starter or 2 as main
Ingredients
Olive oil
1 or 2 fresh red chillies, pricked
(I used one large fat chilli, deseeded & diced)
6 cloves of garlic lightly crushed
2 large handfuls of stale breadcrumbs
4 baby squid, trimmed & cleaned **
Half lemon thinly sliced
Handful of parsley leaves (roughly chopped)
Method
Heat 6 tablespoons of oil in a thick bottomed pan. Add chillies, garlic & breadcrumbs & stir until crisp & golden. Season & drain on kitchen paper
Wipe pan & put on high heat. Add a good splash of oil, season squid & cook in pan with lemon slices. Fry until golden, turn over & cook for same amount of time on the other side **
Divide squid & lemon between plates, scatter with pangranetto & parsley. Serve with lightly dressed rocket & cold white wine ( I had Sauvignon blanc)
** Recipe says to clean & trim squid & leave wings on & cook whole. I took the wings off & halved the squid & scored them. The wings & tentacles took about 3-4 mins to cook, the scored tubes about 2 mins. I also only used two squid for a single meal & will use the extra pangranetto on salad during the week
It makes a pretty plate too.
