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Lebanese-Style Calamari

with Homemade Harissa
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Lebanese-Style Calamari

Lebanese-Style Calamari - A Lebanese delicacy - fiery, crunchy and satisfying

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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
194
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie194 kcal(9 %)
Protein24 g(24 %)
Fat7 g(6 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage1.5 g(5 %)
Vitamin A0.1 mg(13 %)
Vitamin D1.2 μg(6 %)
Vitamin E5.6 mg(47 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin7 mg(58 %)
Vitamin B₆0.4 mg(29 %)
Folate28 μg(9 %)
Pantothenic acid0.7 mg(12 %)
Biotin15 μg(33 %)
Vitamin B₁₂6.2 μg(207 %)
Vitamin C26 mg(27 %)
Potassium556 mg(14 %)
Calcium78 mg(8 %)
Magnesium58 mg(19 %)
Iron3.3 mg(22 %)
Iodine22 μg(11 %)
Zinc1.8 mg(23 %)
Saturated fatty acids1.4 g
Uric acid178 mg
Cholesterol188 mg
Development of this recipe:

Ingredients

for
4
Ingredients
2
3
2 ½ teaspoons
ground Cilantro
1 teaspoon
ground Cinnamon
3 teaspoons
150 grams
roasted Paprika (from a jar)
3 tablespoons
2 tablespoons
2 tablespoons
ground paprika (sweet or smoked)
4 tablespoons
500 grams
fresh Calamari
½ bunch
Preparation

Kitchen utensils

1 large, heavy Skillet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Mortar, 1 Jar, 1 Food processor (or blender)

Preparation steps

1.
Lebanese-Style Calamari preparation step 1

Rinse chile peppers, wipe dry, halve lengthwise and remove seeds. Coarsely chop chiles. Peel garlic and coarsely chop.

2.
Lebanese-Style Calamari preparation step 2

In a mortar, finely grind garlic, chiles, 1/4 teaspoon salt and half  of the ground coriander, cinnamon and cumin.

3.
Lebanese-Style Calamari preparation step 3

Drain roasted peppers and pat dry. Combine garlic mixture with remaining ground coriander, cinnamon and cumin in a food processor (or blender). Add tomato paste, roasted peppers and vinegar and blend to a smooth paste (harissa).

4.
Lebanese-Style Calamari preparation step 4

Stir in paprika and half of the olive oil.

5.
Lebanese-Style Calamari preparation step 5

Pour harissa spice paste into a food storage jar and add a thin layer of olive oil. Secure lid and refrigerate until ready to use. 

6.
Lebanese-Style Calamari preparation step 6

Pull out the tentacles from the calamari body, then cut to separate above the ring.

7.
Lebanese-Style Calamari preparation step 7

Push out the chitin from the tentacles, then rinse and drain on paper towels.

8.
Lebanese-Style Calamari preparation step 8

Remove the transparent backbone from inside the calamari tube, then peel off the membrane. Remove fins from the tubes.

9.
Lebanese-Style Calamari preparation step 9

Cut tubes with a very sharp knife lengthwise and remove the entrails. Rinse calamari thoroughly with cold water and pat dry.

10.
Lebanese-Style Calamari preparation step 10

Place calamari pieces with the inside facing up and score in a diamond pattern with a sharp knife. 

11.
Lebanese-Style Calamari preparation step 11

Cut pieces into strips, about 2 cm (approximately 3/4 inch) wide. Halve tentacles.

12.
Lebanese-Style Calamari preparation step 12

Rinse cilantro, shake dry, pluck leaves and coarsely chop.

13.
Lebanese-Style Calamari preparation step 13

Pour remaining olive oil into a large, heavy skillet over high heat. Cook all calamari pieces for about 1 minute, turning frequently. Season with salt and pepper.

14.
Lebanese-Style Calamari preparation step 14

Add harissa paste to skillet and toss with calamari. Serve immediately, sprinkled with cilantro, and with couscous, toasted bread, or a green salad with pomegranate seeds, as desired.