Spanish Style Calamari and Prawns

If you enjoy Seafood then you are in for a treat today as Yudhika Sujanani cooks an impressive spicy feast. Indulge you tastes buds with Spanish Style Calamari Prawns, Citrus Infused Mussels, an aromatic Indonesian Spiced Fish served with a Coriander & Lime Basmati Rice side dish and Cucumber Sambal.


  • 50ml sunflower oil
  • 1 bay leaf
  • 1 onion, finely chopped
  • 2,5ml coarse salt
  • 1 green chilli, sliced
  • 120g sliced chorizo, bacon or pancetta
  • 5ml crushed garlic
  • 7,5ml paprika
  • 400g chopped tomatoes
  • 250ml white wine
  • 1 stock cube
  • 3 – 4 sprigs fresh thyme
  • 1 x 400g tin brown lentils, drained
  • 400g sliced Falkland’s calamari
  • 800g prawns, shelled and de-veined
  • Fresh coriander, to garnish
  • For the chilli oil
    • 60ml extra virgin olive oil
    • 10ml crushed green chilli
    • 5ml crushed garlic
    • Pinch of salt
    • 30ml chopped coriander
    • Squeeze of lemon or lime juice


  1. Heat the sunflower oil in Pan.
  2. Fry the bay leaf until fragrant, add the onion and coarse salt.
  3. Once the onion is golden, add the green chilli and chorizo.
  4. Sauté until the chorizo starts to turn slightly crisp, add the garlic and sauté for a few seconds.
  5. Stir the paprika into the chorizo and onion, fry for a few seconds.
  6. Add the chopped tomatoes and simmer using the back of a wooden spoon to break down the lumps.
  7. Pour the white wine into the sauce.
  8. Add the stock cube, coriander and thyme.
  9. Simmer until the sauce thickens, add the brown lentils.
  10. Once the lentils have heated through, add the calamari and the prawns.
  11. Simmer until the calamari changes colour and the prawn tails start to curl.
  12. Remove from the heat and garnish with fresh coriander.
  13. Combine the ingredients for the chilli oil and leave to infuse for 5 minutes.
  14. Drizzle the oil over the calamari and prawns once plated.