Portuguese-style, pan-fried squid on a bed of fried rice loaded with onions, piquanté peppers, peas, and coriander. All drizzled with a homemade peri-peri yoghurt sauce.
Scrumptious Peri-Peri Squid
Scrumptious Peri-Peri Squid
with veggie rice & fresh coriander
Hands on Time: 20 - 45 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Brown Basmati Rice
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- Low Fat Plain Yoghurt
- NOMU Peri-Peri Rub
- Onion
- Onions
- Peas
- Peppadew - Sweet Piquante Peppers Whole
- Piquanté Peppers
- Squid Heads & Tubes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
NICE AS RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
PERI-PERI SAUCE
Place a saucepan over medium-low heat with a drizzle of oil. When hot, fry the grated garlic and ⅓ of the NOMU rub until fragrant, 1-2 minutes. Mix in the yoghurt, the lemon juice, 5ml of sweetener, and seasoning. Remove from the heat and cover.
PAN-FRIED RICE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until soft and translucent, 3-4 minutes (shifting occasionally). Add the remaining NOMU rub and fry until fragrant, 1-2 minutes (shifting occasionally). Add the cooked rice, the peas, the diced peppers, and ½ the chopped coriander, and heat through, 2-3 minutes. Remove from the pan and cover.
CHARRED SQUID
Rinse the squid and pat dry with paper towel. Coat in a drizzle of oil. Wipe down the pan and return to high heat. When hot, sauté the squid until charred and cooked through, 3-4 minutes.
SERVICE, CHEF!
Plate up the loaded rice and top with the pan-fried squid. Drizzle over the peri-peri yoghurt sauce. Garnish with the remaining fresh coriander. Enjoy!
Brown Basmati Rice - 100ml
Garlic Clove - 1
NOMU Peri-peri Rub - 10ml
Low Fat Plain Yoghurt - 50ml
Lemon Juice - 10ml
Onion - 1
Peas - 50g
Piquanté Peppers - 15g
Fresh Coriander - 3g
Squid Heads & Tubes - 150g
NICE AS RICE
Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
PERI-PERI SAUCE
Place a saucepan over medium-low heat with a drizzle of oil. When hot, fry the grated garlic and ⅓ of the NOMU rub until fragrant, 1-2 minutes. Mix in the yoghurt, the lemon juice, 10ml of sweetener, and seasoning. Remove from the heat and cover.
PAN-FRIED RICE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until soft and translucent, 4-6 minutes (shifting occasionally). Add the remaining NOMU rub and fry until fragrant, 1-2 minutes (shifting occasionally). Add the cooked rice, the peas, the diced peppers, and ½ the chopped coriander, and heat through, 2-3 minutes. Remove from the pan and cover.
CHARRED SQUID
Rinse the squid and pat dry with paper towel. Coat in a drizzle of oil. Wipe down the pan and return to high heat. When hot, sauté the squid until charred and cooked through, 3-4 minutes.
SERVICE, CHEF!
Plate up the loaded rice and top with the pan-fried squid. Drizzle over the peri-peri yoghurt sauce. Garnish with the remaining fresh coriander. Enjoy!
Brown Basmati Rice - 200ml
Garlic Clove - 1
NOMU Peri-peri Rub - 20ml
Low Fat Plain Yoghurt - 100ml
Lemon Juice - 20ml
Onion - 1
Peas - 100g
Piquanté Peppers - 30g
Fresh Coriander - 5g
Squid Heads & Tubes - 300g
NICE AS RICE
Place the rinsed rice in a pot with 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
PERI-PERI SAUCE
Place a saucepan over medium-low heat with a drizzle of oil. When hot, fry the grated garlic and ⅓ of the NOMU rub until fragrant, 1-2 minutes. Mix in the yoghurt, the lemon juice, 20ml of sweetener, and seasoning. Remove from the heat and cover.
PAN-FRIED RICE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until soft and translucent, 4-6 minutes (shifting occasionally). Add the remaining NOMU rub and fry until fragrant, 2-3 minutes (shifting occasionally). Add the cooked rice, the peas, the diced peppers, and ½ the chopped coriander, and heat through, 3-4 minutes. Remove from the pan and cover.
CHARRED SQUID
Rinse the squid and pat dry with paper towel. Coat in a drizzle of oil. Wipe down the pan and return to high heat. When hot, sauté the squid until charred and cooked through, 3-4 minutes. You may have to do this step in batches.
SERVICE, CHEF!
Plate up the loaded rice and top with the pan-fried squid. Drizzle over the peri-peri yoghurt sauce. Garnish with the remaining fresh coriander. Enjoy!
Brown Basmati Rice - 300ml
Garlic Cloves - 2
NOMU Peri-peri Rub - 30ml
Low Fat Plain Yoghurt - 150ml
Lemon Juice - 30ml
Onions - 2
Peas - 150g
Peppadew - Sweet Piquante Peppers Whole - 1
Fresh Coriander - 8g
Squid Heads & Tubes - 450g
NICE AS RICE
Place the rinsed rice in a pot with 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
PERI-PERI SAUCE
Place a saucepan over medium-low heat with a drizzle of oil. When hot, fry the grated garlic and ⅓ of the NOMU rub until fragrant, 1-2 minutes. Mix in the yoghurt, the lemon juice, 20ml of sweetener, and seasoning. Remove from the heat and cover.
PAN-FRIED RICE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until soft and translucent, 6-8 minutes (shifting occasionally). Add the remaining NOMU rub and fry until fragrant, 2-3 minutes (shifting occasionally). Add the cooked rice, the peas, the diced peppers, and ½ the chopped coriander, and heat through, 3-4 minutes. Remove from the pan and cover.
CHARRED SQUID
Rinse the squid and pat dry paper towel. Coat in a drizzle of oil. Wipe down the pan and return to high heat. When hot, sauté the squid until charred and cooked through, 3-4 minutes. You may have to do this step in batches.
SERVICE, CHEF!
Plate up the loaded rice and top with the pan-fried squid. Drizzle over the peri-peri yoghurt sauce. Garnish with the remaining fresh coriander. Enjoy!
Brown Basmati Rice - 400ml
Garlic Cloves - 2
NOMU Peri-peri Rub - 40ml
Low Fat Plain Yoghurt - 200ml
Lemon Juice - 40ml
Onions - 2
Peas - 200g
Piquanté Peppers - 60g
Fresh Coriander - 10g
Squid Heads & Tubes - 600g
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