Garlic Cayenne Calamari with Nigerian Fried Pepper Sauce

This South African recipe is a party favorite. Just don’t overcook the calamari unless you want to know what it’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.

Garlic Cayenne Calamari Ingredients

• 1 1/2 pounds calamari tubes, thoroughly cleaned
• 1/2 cup flour
• 1 teaspoon milled black pepper
• 2 teaspoons cayenne
• 7 ounces butter
• 2 tablespoons crushed garlic
• Fresh lemon juice
• Lemon wedges for squeezing
• Nigerian Fried Red Pepper Sauce

Instructions

1. 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.  Next, toss the calamari in the flour seasoned with the black pepper and cayenne.
2. In a large, non-stick frying pan, heat the butter and oil until it starts to brown.  Stir in the garlic, add the calamari and cook for one and a half to two minutes, depending on the thickness.  Press it down with a spatula to brown nicely.  Cook the calamari in batches, to control how quickly it cooks.
3. Transfer the calamari to a warmed serving platter, and squeeze the lemon wedges over the top.  Last, spoon the sauce over the appetizer.  Garnish with lemon wedges and serve with rice.