Clean, rinse and dry your calamari. Season well with salt and pepper. Heat the olive oil and butter in a pan over very high heat. Add the Spanish Rub and garlic and sauté for a few minutes before adding the calamari.
Pan-fry until the calamari is just cooked. This should not take more than a minute if your pan is hot enough. Add a squeeze of lemon and serve immediately.
NOTE: If the calamari has too much moisture, it will steam instead of frying.
Wine suggestions
Everyday quaffer - Jacobs Creek Semillon Sauvignon Blanc
The ripe Semillon provides a lemony palate while the Sauvignon Blanc lends it a crisp grassiness.
Splashing out - Warwick Professor Black Sauvignon Blanc 2005
The ideal match for seafood. Rich & fruity with well-balanced acid & a lingering aftertaste.
 |
Hash Browns |
 |
Paella |
 |
Prawn, Chorizo and Lemony... |
 |
Prawns served in the pan |
 |
Rustic Tomato, Basil and Bacon... |
 |
Spanish sardines |
