Mojito & Calamari Cubana
Cuba Calling. Why not try a Mojito to get the party started this weekend? You can team it up with some Calamari Cubana and party like you are in Havana.
Mojito (this makes 1x - load up to make more)
1/2 Fresh Lime
Approx 10 Fresh mint leaves
2 teaspoons caster sugar
Cut the limes into chunks and put into a highball glass. Add sugar & gently poke around a bit to liberate the lime juice. Add mint leaves and poke & prod gently to combine the flavours. Add the Bacardi. Add ice cubes, top with soda water and stir well. Add mint leaves for garnish.
Combine 1 cup mayonnaise & 3 teaspoon Sriracha (or Thai garlic-chili sauce) in small bowl & set aside in fridge. Soak 1kg of calamari (tubes & tentacles - rinsed & cut into rings) in 2 cups buttermilk and chill for at least an hour. Then coat calamari in combined flour (2 cups), 2t paprika and salt & pepper. Shake off excess flour and fry in vegetable oil in batches for approx 1 min. Drain on paper towels and serve warm with the spicy mayo. Yum!