December 31st, 2010 
Chef 
Serves 4
45 minutes
Ingredients:
600g calamari ready cleaned
500g prawns
some bay leaves
chopped parsley
6 plum tomatoes
2 teaspoons cayenne pepper
1 garlic clove
½ cup fresh bread crumbs
3 limes or 3 small lemons
extra virgin oil and salt.
Directions:
Prepare the sauce, washes the tomatoes, halve, deseed and chop.
Put them in a bowl add the juice of 2 limes, 1 teaspoon cayenne pepper, 5-6 tablespoons of oil and the remaining lime, sliced thinly and chopped.
Marinate the calamari, removes the tentacles, open the calamari lengthwise in 2 and cut in 3 triangles each half.
Remove the shells of the prawns, but leave the tail, discard the black vein.
Put the cut calamari, the tentacles and the prawns in a bowl add the bay leaves, the remaining cayenne pepper, the parsley and 4 tablespoons of olive oil.
Let them marinate for at least 30 mines. Finley chop the tentacles, add the breadcrumbs, and chopped garlic.
Prepare the kebabs, remove the calamari triangles from marinate put on the centre of each the breadcrumbs mixture, roll up and thread into a skives, alternating with the prawns.
Cook the kebabs on a very hot griddle or on a barbecue, brushing frequently with the marinade. Season with salt and serve with the prepared sauce.
Posted in 
Tags: