1 container calamari
1 tbsp. coconut oil
2 tbsp. garlic, minced
2 tsp. dried curry
1 tsp. paprika
1 tsp. chili powder
1 cup green onions
Slice the calamari tubulars into 1-inch thickness, leave the tentacles whole. Pat them dry with a paper towel and set aside.
Slice the green onions into long tubes about 1 inch long.
Heat a large skillet to medium heat with the coconut oil.
Once the oil is heated, stir in the minced garlic, paprika, chili powder and paprika. Add the calamari to the pan and stir again.
Cook 1-2 minutes then add the sliced green onions to the pan.
Cook another 3-4 minutes until calamari is opaque.
July 02, 2018
April 09, 2018