Lebanese-Style Calamari
Lebanese-Style Calamari - A Lebanese delicacy - fiery, crunchy and satisfying
Healthy, because
Even smarter
Nutritional values
Just one serving covers the daily requirement of vitamin B12, which is involved in the formation of red blood cells and gets the nervous system going. In addition - besides easily digestible protein plus iodine - there is also plenty of vitamin E. As an antioxidant it protects our cells from free radicals.
The spicy spice paste, which is said to have been invented in the Lebanese village of Harissa, enhances rice and couscous dishes to a spicy taste and can also be used as a spread on bread for those who like it fiery from time to time.
(Percentage of daily recommendation)
| Calorie | 194 cal. | (9 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 33 μg | (55 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 556 mg | (14 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 188 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 2 red chili peppers
- 3 large garlic cloves
- salt
- 2 ½ tsps ground cilantro
- 1 tsp ground cinnamon
- 3 tsps ground Cumin
- 150 grams roasted paprika (from a jar)
- 3 Tbsps Tomato paste
- 2 Tbsps Red wine vinegar
- 2 Tbsps ground paprika (sweet or smoked)
- 4 Tbsps olive oil
- 500 grams fresh Calamari
- ½ bunch cilantro
- peppers
Kitchen utensils
Preparation steps
Rinse chile peppers, wipe dry, halve lengthwise and remove seeds. Coarsely chop chiles. Peel garlic and coarsely chop.
In a mortar, finely grind garlic, chiles, 1/4 teaspoon salt and half of the ground coriander, cinnamon and cumin.
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).
Stir in paprika and half of the olive oil.
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.
Pull out the tentacles from the calamari body, then cut to separate above the ring.
Push out the chitin from the tentacles, then rinse and drain on paper towels.
Remove the transparent backbone from inside the calamari tube, then peel off the membrane. Remove fins from the tubes.
Cut tubes with a very sharp knife lengthwise and remove the entrails. Rinse calamari thoroughly with cold water and pat dry.
Place calamari pieces with the inside facing up and score in a diamond pattern with a sharp knife.
Cut pieces into strips, about 2 cm (approximately 3/4 inch) wide. Halve tentacles.
Rinse cilantro, shake dry, pluck leaves and coarsely chop.
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.
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.
