Squid and Prawns with Chilli and Marjoram: A Seafood Delight

The ocean’s bounty comes alive in this delightful recipe for Squid and Prawns with Chilli and Marjoram. This dish marries the tender flavors of squid and succulent prawns with the vibrant heat of chilli and the aromatic touch of marjoram, creating a dish that dances on the palate. Perfect for a cozy dinner or a festive gathering, this recipe is sure to become a favorite.

Ingredients

• 400g fresh squid, cleaned and sliced into rings
• 300g prawns, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1-2 red chillies, finely chopped (adjust to your heat preference)
• 1 teaspoon dried marjoram
• Juice of 1 lemon
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh marjoram leaves, for garnish
• Lemon wedges, for serving

Cooking Instructions

1. Preparation of Seafood: Begin by cleaning the squid, slicing it into rings, and ensuring the prawns are peeled and deveined. This step ensures that your seafood is ready to soak up the vibrant flavors of the other ingredients.

2. Heat the Oil: In a large skillet or wok, heat the olive oil over medium heat. The choice of olive oil not only contributes to the flavor but also enhances the overall richness of the dish.

3. Garlic and Chilli Infusion: Add the minced garlic and chopped red chillies to the skillet. Sauté them gently until the garlic becomes fragrant and golden, taking care not to let it burn. This step creates a flavorful base and fills your kitchen with mouthwatering aromas.

4. Cooking the Seafood: Next, add the squid rings to the skillet and stir-fry them for about 2-3 minutes. Squid cooks quickly, and you want it to remain tender yet flavorful. Once the squid begins to soften, add the prawns. Cook for an additional 3-4 minutes, or until the prawns are pink and opaque.

5. Seasoning: Sprinkle the dried marjoram over the seafood mixture, and season with salt and freshly ground black pepper to taste. The marjoram enhances the dish with a subtle earthy flavor that beautifully complements the seafood.

6. Finishing Touches: Squeeze the juice of one lemon over the seafood, stirring everything together to allow the tangy citrus to brighten the dish. This burst of acidity balances the richness of the seafood perfectly.

7. Plating: Remove your skillet from the heat. This dish is best served right away. Transfer the squid and prawns to a serving platter or individual bowls. Garnish with fresh marjoram leaves for a pop of color and additional flavor, and serve with lemon wedges on the side.

Cooking Tips

• Choosing Fresh Seafood: Always opt for the freshest squid and prawns available. Look for firm, glossy skin on the squid and a vibrant coloration of the prawns to ensure quality.
• Adjusting the Heat: If you prefer a milder dish, you can reduce the number of chillies or remove the seeds. For those who crave more heat, consider adding a splash of chilli oil right before serving.
• Texture and Timing: Be cautious not to overcook the squid. Perfectly cooked, it should be tender and slightly chewy. Keep an eye on it while cooking to preserve its delicate texture.

Serving Suggestions

This wonderful dish pairs beautifully with a light salad dressed in olive oil and vinegar, or you can serve it over a bed of fluffy couscous to soak up the flavorful juices. For wine lovers, consider pairing the meal with a chilled glass of Sauvignon Blanc or a crisp Pinot Grigio for a refreshing contrast.

Variations

• Vegetarian Option: Substitute the seafood with a mix of seasonal vegetables such as bell peppers, zucchini, and asparagus for a vibrant, plant-based bowl that has all the flavor without the seafood.
• Garnish Ideas: A drizzle of chili oil or a sprinkle of toasted sesame seeds can elevate the dish, adding both flavor and visual appeal.

Indulge in the freshness of Squid and Prawns with Chilli and Marjoram, and let your taste buds take a journey through seafood’s vibrant flavors. Invite family or friends to share this culinary delight and encourage them to experiment with their own variations. Happy cooking!