Piri-Piri sauce is commonly used with chicken but try it with seafood like shrimps and squids. The sauce elevates the delicate seafood to a dish that is memorable. One that you will relish and want to prepare again. Marinating the squids with a dash of lemon juice and piri-piri sauce tenderizes and flavours the meat. The squids are pan sauted, cooked and ready to savour in less than 10 minutes. Enjoy as an appetizer with a glass of beer or as a side dish.
Avoid overcooking squids as they lose flavour, texture and turn tough and chewy. Squids are delicious when eaten warm.
Avoid overcooking squids as they lose flavour, texture and turn tough and chewy. Squids are delicious when eaten warm.
Lulas Piri-Piri (Piri-Piri Squids)
(Serves 4)
Ingredients:
1 lb or 1/2 kg squid rings
2 tablespoons piri-piri sauce
1 tablespoon paprika
2 tablespoons oil
juice of half a lemon
1 tablespoon butter
salt
Method:
Wash and dry squids. Marinate squids with piri-piri sauce, paprika, lemon juice and salt for a couple of hours.
Heat oil in a skillet on medium heat and add the marinated squids. They will start to release moisture and begin to cook. Once they turn opaque (around 4 minutes), take them out into a dish. Thicken the sauce with butter and add the squids back again into the skillet. Toss squids in sauce to coat for few seconds. Serve warm.
(Serves 4)
Ingredients:
1 lb or 1/2 kg squid rings
2 tablespoons piri-piri sauce
1 tablespoon paprika
2 tablespoons oil
juice of half a lemon
1 tablespoon butter
salt
Method:
Wash and dry squids. Marinate squids with piri-piri sauce, paprika, lemon juice and salt for a couple of hours.
Heat oil in a skillet on medium heat and add the marinated squids. They will start to release moisture and begin to cook. Once they turn opaque (around 4 minutes), take them out into a dish. Thicken the sauce with butter and add the squids back again into the skillet. Toss squids in sauce to coat for few seconds. Serve warm.