Jambalaya originates from Louisiana in the heart of New Orleans. It was an attempt by the Spanish to make paella in the New World, where
Salt and Pepper calamari is one of my favourite summer dishes and inexpensive too. I love the subtle Sichuan pepper in our mix. Sichuan pepper adds a clean fresh taste rather than adding heat. Sichuan pepper (Szechwan) is the preferred pepper in china and other Asian cultures rather than black pepper. Chinese salt and pepper mix is used as an everyday staple for stir fry’s , duck and pork dishes. We even use our version to make Kentucky style chicken nuggets.
Spices used in this recipe
mix the chinese salt and pepper mix with both flours, add chilli if using into a large enough bowl to coat the calamari rings
Place a small handful of the calamari rings into the spice and flour mix and coat thoroughly so the calamari feels dry . Gently shake of excess flour and spice mix and place on the plate ready for frying. Continue till all the calamari is coated
Heat the oil in a shallow frying pan to medium high. Use enough oil to cover the base of the pan in a thin layer. Carefully place each calamari ring into the hot oil and make sure they are not touching each other . Cook for 1min and then turn over and cook for a further 1 min . Use thongs to quickly remove the calamari and place on a paper towel to absorb any excess oil and continue till all the calamari is cooked.
TIP: It is easier to cook in several batches rather than try to cook all at once.
Squeeze the lemon over the calamari and serve with a garden salad.