Calamari and Prawns with Sauteed Vegetables

By Stefano Manfredi

Calamari and Prawns with Sauteed Vegetables
These two seafood favourites are given an Italian makeover with this simple, restaurant quality entree.

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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