{"id":8234,"date":"2022-02-25T10:00:03","date_gmt":"2022-02-25T17:00:03","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=8234"},"modified":"2023-01-23T11:16:51","modified_gmt":"2023-01-23T18:16:51","slug":"garlic-cayenne-calamari-with-nigerian-fried-pepper-sauce","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2022\/02\/25\/garlic-cayenne-calamari-with-nigerian-fried-pepper-sauce\/","title":{"rendered":"Garlic Cayenne Calamari with Nigerian Fried Pepper Sauce"},"content":{"rendered":"<div class=\"level__left\">\n<div class=\"level__item\">\n<div>\n<p><span class=\"wpurp-recipe-description\">This South African recipe is a party favorite. Just don&#8217;t overcook the calamari unless you want to know what it&#8217;s like to eat a hemorrhoid donut (it turns from tender to rubbery very quickly). Remove the calamari from the pan the moment it is done.<\/span><\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5992\" src=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg\" alt=\"reeling in the years\" width=\"500\" height=\"250\" srcset=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg 500w, https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years-300x150.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<h2>Garlic Cayenne Calamari Ingredients<\/h2>\n<ul>\n<li>1 1\/2 pounds calamari tubes, thoroughly cleaned<\/li>\n<li>1\/2 cup flour<\/li>\n<li>1 teaspoon milled <a href=\"https:\/\/www.seafood-harvest.com\/index.php\/2021\/09\/10\/singapore-black-pepper-crab-2\/\">black pepper<\/a><\/li>\n<li>2 teaspoons cayenne<\/li>\n<li>7 ounces butter<\/li>\n<li>2 tablespoons crushed garlic<\/li>\n<li>Fresh lemon juice<\/li>\n<li>Lemon wedges for squeezing<\/li>\n<li><a href=\"https:\/\/www.fieryfoodscentral.com\/recipe\/ata-dindin-nigerian-fried-red-pepper-sauce\/\">Nigerian Fried Red Pepper Sauce<\/a><\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<ol>\n<li>Slice the calamari according to size; smaller specimens are better cut in half, lengthwise, laid flat and each piece scored lightly in a diamond pattern.\u00a0 Next, toss the calamari in the flour seasoned with the black pepper and cayenne.<\/li>\n<li>In a large, non-stick frying pan, heat the butter and oil until it starts to brown.\u00a0 Stir in the garlic, add the calamari and cook for one and a half to two minutes, depending on the thickness.\u00a0 Press it down with a spatula to brown nicely.\u00a0 Cook the calamari in batches, to control how quickly it cooks.<\/li>\n<li>Transfer the calamari to a warmed serving platter, and squeeze the lemon wedges over the top.\u00a0 Last, spoon the sauce over the appetizer.\u00a0 Garnish with lemon wedges and serve with rice.<\/li>\n<\/ol>\n<\/div>\n<div><\/div>\n<div class=\"js-copy-attribute-content photo-page__adp-cta__container__attribution\">Photo by <strong><a href=\"https:\/\/www.pexels.com\/@andres-montiel-2599942?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\">Andr\u00e9s Montiel<\/a><\/strong> from <strong><a href=\"https:\/\/www.pexels.com\/photo\/fried-onion-rings-and-slices-of-lime-4181933\/?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\">Pexels<\/a><\/strong><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>This South African recipe is a party favorite. Just don&#8217;t overcook the calamari unless you want to know what it&#8217;s like to eat a hemorrhoid donut<\/p>\n","protected":false},"author":5,"featured_media":8236,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[91,50],"tags":[959,962,354,960,961,958],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8234"}],"collection":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/comments?post=8234"}],"version-history":[{"count":3,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8234\/revisions"}],"predecessor-version":[{"id":8238,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8234\/revisions\/8238"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media\/8236"}],"wp:attachment":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media?parent=8234"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/categories?post=8234"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/tags?post=8234"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}