Serves 4. Preparation time 10 minutes. Cooking time 10 minutes.
500 g calamari, defrosted and cleaned
4 strips bacon, cubed
1/2 teaspoon ground cumin
1 red pepper, deseeded
4 spring onions, chopped
1 green chilli, deseeded and minced
2 cloves of garlic, chopped
1/2 teaspoon smoked paprika
1 teaspoon paprika
a small bunch of parsley, chopped
• Separate the tentacles from the head and discard the head with the hard bone. Reserve the tentacles, slice open the tubes and score the flesh.
• In a pan, fry the bacon cubes, cumin, red pepper, spring onion, chilli and garlic until cooked and remove with a slotted spoon. Using the same pan with the juices, toss in the tubes and tentacles. Stir-fry for a few minutes over a high heat Remove from the heat as soon as the calamari turns opaque.
• Return the bacon and pepper mix to the pan. Add the paprika and parsley and give the pan a shake to heat through.
• Serve immediately with a generous squeeze of lemon juice, and bread to mop up the juices.
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