Photo: c foodblogchef 2021
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IBERIAN GARLIC SHRIMP AND CALAMARI
Serves 4
Ingredients:
3 tablespoons of Spanish extra-virgin olive oil
5 garlic cloves, thinly sliced
16 large shrimp (21-25 count), peeled
1/3 pound of squid; tubes cut into ½ inch rounds
2 teaspoons Red Pepper Paste (or one small dried chile pepper of your choice)
1 tablespoon dry sherry or white wine
2 teaspoons fresh lemon juice
1 teaspoon chopped parsley
Salt and pepper to taste
Directions:
1. Heat the olive oil in a medium sauté pan or cast-iron skillet over medium-high heat.
2. Sauté the garlic cloves until just beginning to brown, about 2 minutes.
3. Add the shrimp and stir for a minute; add the squid and stir; add the red pepper paste and continue to cook, stirring occasionally, for another 2 minutes. (Don’t overcook or the shrimp and squid will be rubbery.)
4. Add the sherry and lemon juice and cook for another minute.
5. Season to taste with salt and pepper, sprinkle with parsley and serve with a crusty bread to dip in the delicious sauce.