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Portuguese Peri-Peri Prawns, Calamari and Chorizo

Portuguese Peri-Peri Prawns, Calamari and Chorizo

Servings: 4

Ingredients

¼ cup NOMU Extra Virgin Olive Oil
2 cloves garlic, minced
Zest of 1 lemon
2 tbsp NOMU Peri-Peri Rub
16 prawns, de-veined, butterflied and head still attached
1 bottle of beer
150g chorizo, thinly sliced
250g baby squid, cleaned
NOMU Sea Salt and Black Pepper
Handful of fresh parsley, roughly chopped

Directions

Place 2 tbsp Olive Oil, garlic, lemon zest and NOMU Peri-Peri Rub into a bowl and mix to form a paste.

Dip the butterflied prawns into the paste and place into a glass bowl. Pour over the beer and allow to marinade for 30 minutes.

Heat 1 tbsp Olive Oil in a frying pan and sauté the chorizo for a minute or two until fragrant. Add the prawns, reserving the marinade, and fry for about 2 minutes or until almost cooked. Increase the heat, add calamari and flash fry for about 30 seconds, before adding the marinade and allowing it to reduce slightly.

Season with Sea Salt and Black Pepper and garnish with freshly chopped parsley. Serve immediately with crusty bread or a fresh garden salad for a carb-free meal.

 

Ingredients

¼ cup NOMU Extra Virgin Olive Oil
2 cloves garlic, minced
Zest of 1 lemon
2 tbsp NOMU Peri-Peri Rub
16 prawns, de-veined, butterflied and head still attached
1 bottle of beer
150g chorizo, thinly sliced
250g baby squid, cleaned
NOMU Sea Salt and Black Pepper
Handful of fresh parsley, roughly chopped

Directions

Place 2 tbsp Olive Oil, garlic, lemon zest and NOMU Peri-Peri Rub into a bowl and mix to form a paste.

Dip the butterflied prawns into the paste and place into a glass bowl. Pour over the beer and allow to marinade for 30 minutes.

Heat 1 tbsp Olive Oil in a frying pan and sauté the chorizo for a minute or two until fragrant. Add the prawns, reserving the marinade, and fry for about 2 minutes or until almost cooked. Increase the heat, add calamari and flash fry for about 30 seconds, before adding the marinade and allowing it to reduce slightly.

Season with Sea Salt and Black Pepper and garnish with freshly chopped parsley. Serve immediately with crusty bread or a fresh garden salad for a carb-free meal.

 

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