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Calamari and Prawns with Sauteed Vegetables

These two seafood favourites are given an Italian makeover with this simple, restaurant quality entree.

Calamari and Prawns with Sauteed Vegetables

Serves 6

2 shallots, peeled and thinly sliced

2 garlic cloves, minced

2 chillies, sliced

3 tbsp extra virgin olive oil

150g baby spinach, washed

150g snow peas, washed

400g calamari, cleaned and thinly sliced

400g prawns, peeled and  de-veined

Fry shallots, garlic and chillies in 2 tablespoons of olive oil until soft. Add spinach and snow peas, cook until just wilted.

In another pan, heat remaining olive oil on high.

Fry calamari quickly, 30-40 seconds, stirring constantly. Add to spinach. Repeat with prawns then add to spinach. Season with salt and freshly ground black pepper, mix well.

Serve hot or at room temperature.

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