STUFFED CALAMARI & GREEN OLIVE MEZZE

- METHOD -

Place the flaked crab, rice, parsley, lemon zest, Cape Herb & Spice's Greek Lemon & Herb Rub and capers in a bowl. Add two teaspoons of olive oil and stir to combine.  Then use a teaspoon to stuff the calamari tubes with crab filling. Use toothpicks to securely close the open ends.

Heat a large thick-based saucepan – it needs to be very hot. Next, add the olive oil and butter and fry the calamari for a just a few minutes, no more than 3-4 minutes – any longer and the calamari will be rubbery tough instead of soft and succulent. Toss the olives into the pan for the last minute of frying and give the pan a very light sprinkling of Cape Herb & Spice's Greek Lemon & Herb Rub. Add the juice of one lemon, give it a final toss and serve with a selection of other tapas-style nibbles.  Stay in the Greek space and think dolmades, hummus, tzatziki, baby vine tomatoes and toasted pita triangles.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za