Calamari with Lemon and Garlic – Recipe and Cooking Instructions

Calamari with Lemon and Garlic – Recipe and Cooking Instructions

Calamari with lemon and garlic is a flavorful and nourishing seafood dish widely enjoyed in many coastal cities around the world. Its origins trace back to Italy, where this delicacy was first made popular before spreading globally.

Like many seafood dishes, it boasts impressive nutritional value. Every 100 grams of this dish provides approximately:

• 158 calories

• 224 mg of cholesterol

• 744 mg of sodium

• 1.6 grams of sugar

• 10.8 mg of iron

Ingredients (Serves 4):

 

For the Leche de Tigre Sauce:

• ¼ cup of chopped celery

• ¼ small cup of fresh lemon juice

• 1 onion, finely chopped

• 2 cloves of garlic, crushed

• 1 teaspoon of grated fresh ginger

• 1 red chili pepper

• ¼ teaspoon of salt

• ¼ teaspoon of black pepper

For the Calamari:

• 250 grams of cleaned calamari

• 1 small cup of flour

• Oil for frying

For the Fish:

• 1 kilogram of sea bass

• ¼ teaspoon of salt

• ¼ teaspoon of black pepper

• Fresh coriander

• 1 chopped onion

• ¼ teaspoon of red chili flakes

• 1 tablespoon of tomato paste

For Serving:

• ¼ cup of boiled sweet corn

• Tortilla bread (optional)

• Potatoes (optional)

How to Prepare Calamari with Lemon and Garlic:

1. Make the Leche de Tigre Sauce:
In a blender, combine the celery, onion, garlic, ginger, red chili, salt, and black pepper. Blend until smooth. Chill in the refrigerator for 10 minutes. Add lemon juice and refrigerate again for another 10 minutes. Strain the mixture using a fine sieve to get a smooth, tangy sauce.

2. Prepare the Calamari:
Dip the calamari pieces into the prepared sauce, then dredge them in flour. Deep-fry in hot oil until golden and crisp. Remove and drain on paper towels.

3. Cook the Fish:
Cut the sea bass into portions and season with salt, black pepper, and red chili. In a large pot, sauté with chopped onion, tomato paste, and fresh coriander until fully cooked and infused with flavor.

4. Assemble and Serve:
In a serving dish, arrange the seasoned fish pieces. Top with the crispy fried calamari, a spoonful of boiled corn, and drizzle the remaining Leche de Tigre sauce over the top.

Serve hot with tortilla bread or roasted potatoes on the side if desired. This dish brings together the zest of lemon, the richness of garlic, and the ocean’s finest flavors in a single plate your family will love.