Do you eat a plate of deep-fried calamari and feel guilty afterwards (from eating fried food)?
This is a tasty and speedy alternative to the fried calamari that has become ubiquitous in restaurants all over the globe.
INGREDIENTS: 8 servings (as a main dish)
- 2 pounds of calamari
- 1 onion (smallish, 1.5 ounces or 40 g.)
- 1/4 cup of red pepper paste
- 1 cup of water (8 ounces or 250 ml.)
- 2 tablespoons of pomegranate molasses
- 3 cloves of garlic (1/2 teaspoon of garlic paste)
- 1/2 teaspoon of ground cumin
- 1/4 cup of olive oil
- 1/2 cup of ground walnuts
- 1 tablespoon of ketchup
- 1/2 tablespoon of anchovy paste
- rind of an orange (optional)
- 2 lemons or 1 cup of plain yogurt
- Cut the calamari in fine slices and set aside.
- Chop the onion and chop the garlic. Place the chopped garlic in a mortar and pound into a paste with a dash of salt.
- Heat the olive oil and fry the onions for a few minutes till translucent (cover the skillet for two minutes); add the red pepper paste, water, cumin, garlic paste, pomegranate molasses, walnuts, anchovy paste and orange rind. Cook for 5 minutes, stirring from time to time to mix the ingredients well.
- Add the calamari and stir every 15 seconds over medium heat. When the calamari rings look opaque (after about 5 minutes), they are done.
- Serve piping hot with quartered lemons; this dish can be served with Lebanese couscous (moghrabiyeh) or fine-grain couscous or pasta or a loaf of bread.
NOTE: This dish is delicious served with a side of yogurt.