Recipes STUFFED CALAMARI & GREEN OLIVE MEZZE
STUFFED CALAMARI & GREEN OLIVE MEZZE
Warmer weather is beckoning and we can’t wait to once again enjoy long lazy summer lunches outdoors. Tapas-style eating with loads of interesting nibbles is the way to go and crab-stuffed calamari bites will definitely be on our table.
- WHAT YOU WILL NEED -
- 250g cooked, flaked crab meat (we used crab sticks which are readily available in the frozen fish section of most supermarkets)
- one cup cooked rice
- very large handful of flatleaf parsley (leaves only), chopped
- 2 tsp olive oil
- 2 tsp GREEK LEMON & HERB
- 2 Tbsp non pareil baby capers
- zest of one lemon, finely grated
- 500g calamari tubes, the smaller the better
- 2 Tbsp butter
- 2 Tbsp olive oil
- 10 green olives
- juice of one lemon
- METHOD -
Place the flaked crab, rice, parsley, lemon zest, Cape Herb & Spice's Greek Lemon & Herb Rub and capers in a bowl. Add two teaspoons of olive oil and stir to combine. Then use a teaspoon to stuff the calamari tubes with crab filling. Use toothpicks to securely close the open ends.
Heat a large thick-based saucepan – it needs to be very hot. Next, add the olive oil and butter and fry the calamari for a just a few minutes, no more than 3-4 minutes – any longer and the calamari will be rubbery tough instead of soft and succulent. Toss the olives into the pan for the last minute of frying and give the pan a very light sprinkling of Cape Herb & Spice's Greek Lemon & Herb Rub. Add the juice of one lemon, give it a final toss and serve with a selection of other tapas-style nibbles. Stay in the Greek space and think dolmades, hummus, tzatziki, baby vine tomatoes and toasted pita triangles.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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