Creole Calamari Recipe

Origin: Aruba Period: Traditional

Ingredients:

900g fresh calamari, cleaned and cut into rings
8 garlic cloves, peeled and thinly sliced
150g onions, chopped
100g carrots, finely diced
100g fresh (or frozen) peas
3 bay leaves
120ml Cognac
salt and freshly-ground black pepper, to taste

Creole Calamari Preparation:

Method:

Bring a pan of water to a boil and add the calamari. Blanch for 2 minutes then immediately drain.

Add the calamari to a non-stick frying pan along with all the remaining ingredients. Stir to combine and cook over medium heat for about 5 minutes. Remove the bay leaves and serve on a bed of rice or vermicelli pasta.

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