Tigaie picanta cu calamari si creveti

Sfarait de tigaie, usturoi auriu, ulei de masline incins si mirosul acela de mare care te face sa cauti painea inainte sa fie gata mancarea. Tigaie picanta cu calamari si creveti nu are nevoie de prea multe prezentari. Are nevoie doar de 15 minute si de cineva dispus sa stea de paza langa tigaie, cu o felie de paine pregatita. Calamarii raman fragezi, crevetii suculenti, usturoiul se rumeneste cat trebuie, iar boiaua dulce si cea iute transforma uleiul din tigaie intr-un sos simplu, picant si periculos de bun. La final, patrunjel verde din belsug si gata. O tigaie. 15 minute. Mult usturoi. Fructe de mare. Sos de adunat pana la ultima picatura. Si painea prajita? Obligatorie. Pentru ca ar fi pacat sa lasi in tigaie partea cea mai buna.

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INGREDIENTE (pentru 2 portii)

6 tentacule de calamar
10 creveti
3 linguri ulei de masline
4 catei de usturoi feliati subtiri
1 lingurita boia dulce KOK
¼ – ½ lingurita boia iute KOK
2 linguri patrunjel verde tocat marunt
sare
paine prajita pentru servit

Taiem tentaculele de calamar in felii groase de aproximativ 1.5-2 cm. Presaram cu sare atat tentaculele cat si crevetii si le dam deoparte.

Incalzim o tigaie larga cu 3 linguri de ulei de masline la foc mare. Adaugam usturoiul feliat subtire si calim cateva secunde, doar cat sa elibereze aroma fara sa se arda. Adaugam tentaculele de calamar si le tragem la tigaie 3-4 minute la foc mare, amestecand ocazional.

Adaugam crevetii, boia dulce si boia iute dupa preferinta. Mai gatim 4-5 minute pana cand crevetii devin roz si suculenti si calamarii sunt fragezi si usor caramelizati la exterior.

Presaram patrunjel verde tocat marunt si servim imediat cu felii de paine prajita crocanta pentru inmuiat in uleiul aromat si picant ramas in tigaie!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta tigaie picanta cu calamari si creveti, te invitam sa incerci si alte retete inspirate:

Baby calamari la tigaie cu salsa de ardei si lamaie

Risotto cu fructe de mare si caracatita la gratar

English version

Spicy Pan of Calamari and Shrimps

The sizzle of the pan, golden garlic, hot olive oil and that smell of the sea that makes you reach for the bread before the food is even ready. Spicy pan of calamari and shrimps needs no lengthy introduction. It needs just 15 minutes and someone willing to stand guard by the pan, a slice of bread at the ready. The calamari stay tender, the shrimps juicy, the garlic browns just right, and the sweet and hot paprika transforms the oil in the pan into a simple, spicy and dangerously good sauce. Fresh parsley at the end and done. One pan. 15 minutes. Plenty of garlic. Seafood. A sauce worth mopping up to the last drop. And the toasted bread? Non-negotiable. Because it would be a shame to leave the best part behind in the pan.

INGREDIENTS (for 2 servings)

6 calamari tentacles
10 shrimps
3 tablespoons olive oil
4 garlic cloves thinly sliced
1 teaspoon KOK sweet paprika
¼ – ½ teaspoon KOK hot paprika
2 tablespoons finely chopped fresh parsley
salt
toasted bread for serving

Cut the calamari tentacles into thick slices of approximately 1.5-2 cm. Season both the tentacles and the shrimps with salt and set aside.

Heat a large pan with 3 tablespoons of olive oil over high heat. Add the thinly sliced garlic and cook for a few seconds — just enough to release its aroma without burning. Add the calamari tentacles and cook in the pan for 3-4 minutes over high heat, stirring occasionally.

Add the shrimps, sweet paprika and hot paprika to taste. Cook for another 4-5 minutes until the shrimps turn pink and juicy and the calamari are tender and lightly caramelised on the outside.

Scatter the finely chopped fresh parsley on top and serve immediately with slices of crispy toasted bread for dipping into the aromatic and spicy oil left in the pan!

If you enjoyed this spicy pan of calamari and shrimps recipe, we invite you to try other recipes for inspiration: Baby Calamari with Pepper and Lemon Salsa. Prawn Saganaki or Seafood Risotto with Grilled Octopus.

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