Paprika garlic prawns and calamari

Harness the power of Spanish cuisine and tap into spicy prawn and calamari tapas.

Ingredients 

•  2 (350g) cleaned calamari hoods
•  1/2 cup olive oil
•  4 garlic cloves, finely chopped
•  1/2 teaspoon dried chilli flakes
•  1 teaspoon sweet paprika
•  1kg medium green king prawns, peeled, deveined, tails intact
•  2 tablespoons finely chopped fresh flat-leaf parsley leaves
•  Lemon wedges and crusty bread, to serve

Method 

Step 1
Cut calamari in half. Score inside flesh and cut into 4cm pieces.
Step 2
Place oil, garlic, chilli and paprika in a large, deep frying pan over medium heat. Cook for 2 to 3 minutes or until fragrant. Increase heat to high. Add prawns and calamari. Cook, turning, for 4 to 5 minutes or until prawns turn pink and are cooked through. Remove from heat.
Step 3
Add parsley to pan. Season with salt and pepper. Toss to combine. Spoon into a bowl. Serve with lemon wedges and crusty bread.


Nutrition

Energy 1522kJ	Fat saturated 2.40g
Fat Total 16.30g	Carbohydrate sugars g
Carbohydrate Total 26.30g	Dietary Fibre 2.00g
Protein 27.30g	Cholesterol 199.00mg
Sodium 693.00mg

Notes

You could also add cubes of firm white fish and slices of chorizo.

Source:

http://www.taste.com.au/recipes/33802/paprika+garlic+prawns+and+calamari