Paella De Cerdo Gambas Y Calamares Food

SPIESSBRATEN, IDAR-OBERSTEIN STYLE

Steps:

• Mix the spices with your hands, squeezing the onions until they get juicy.
• Place some of the spice mixture in a dish, place the meat on top and cover with the rest of the mixture.
• Cover the dish and marinate for at least 3 hours or up to 6 hours. I don't recommend to marinate over night because the onions will turn bitter.
• Fire up the grill and when it has its cooking temperature, remove the marinade from the meat and grill to desired doneness.
• If you go with pork tenderloin, make sure you don't overcook the meat. Take it off the grill when it is still flexible when you press on it with your finger. Place it in an oven dish, cover it and let it rest in the oven at about 200 degrees for 10 minutes. This gives the juices a chance to settle and the meat will be soooo tender.

PAELLA DE CERDO , GAMBAS Y CALAMARES

Steps:

• Heat oil in very large pan and saute the garlic, onion, capsicum and tomatoes until soft and browned.
• Add the pork and cook until browned.
• It is important that you brown the pork to release the flavour.
• Add the sherry, salt (usually a good pinch) and simmer for about 10 minutes stirring occasionally.
• Add the uncooked rice to the pork and stir around to coat.
• Cook for about 3 minutes stirring all the time to prevent from sticking.
• Add water, stock cubes, paprika, peas and saffron powder and stir to even out rice mixture.
• Place calamari and prawns over the top.
• Taste to make sure it has enough salt otherwise with all the rice the dish can taste quite bland.
• Leave to simmer on a medium-low heat for about 20 minutes or until rice is just cooked.
• Do not stir in this process.
• Rice may slightly burn at the bottom but this is common when making this dish.
• Be careful not to overcook rice.
• When cooked, turn off the heat and let sit for about 5 minutes with a cloth over the top before serving.

FILIPINO STYLE FRIED CALAMARES

Steps:

• Clean the Squid, remove the head, ink sacs and tentacles discarded, outer purple skin peeled off and do not cut squid open.
• Slice squid into ½ inch rings. Marinate in lime juice for about 25 minutes.
• beat eggs.
• Dip squid rings in eggs, then dredge in flour.
• Heat oil in a wok and fry squid rings in hot oil a few pieces at a time until they turn golden yellow, about 1 minute. Do not overcook as this will make the squid tough.
• Remove squid rings from the wok and drain on paper towels. Season with salt and pepper.
• Serve with Mayonnaise as an appetizer.

SPANISH STEWED SQUID (CALAMARES ESTOFADOS)

Steps:

• Over high heat in a large heavy-bottomed pot, add all ingredients except wine. Stir well and cook until bubbling. Add wine and cook for an additional 2 minutes, stirring occasionally.
• Cover and lower to simmer. Cook for 15-20 minutes or until squid and onions are tender. Check often.
• Serve over rice. If you have any leftover chopped parsley, sprinkle a bit over each plate. Enjoy!