Ingredients
- Calamari steaks;
- Cajun spices (try Emeril's from foodtv.com. It's good. Or use a commercial mix or your own concoction)
Directions
Coat thawed or frozen steaks with the spice mix. If you don't like Cajun, go Tex/Mex or just some nice garlic, salt & pepper with a sprinkle of thyme. If frozen, saute over medium high heet until just thawed and warmed thru. If thawed, make sure your pan is very hot because you're just going to be flash sauteeing both sides very quickly. OVERCOOKED calamari is RUBBERY and TOUGH. It should be nice and tender like an al dente pasta. Calamari cooks as quickly as do shrimp and scallops. Easy does it.
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Submitted 6/13/05.
Source: Kerry Montgomery
Submitted By: Kerry Montgomery
kdm@nwmediation.com
Cajun Calamari Steaks