Spiced Shrimp and Calamari Sauté

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Ingredients

1. 4 garlic cloves, minced
2. 1 1/2 tablespoons kosher salt
3. 1/2 teaspoon ground coriander
4. 1/2 teaspoon ground cardamom
5. 1/4 teaspoon paprika
6. 3/4 pound medium shrimp—shelled, deveined and cut into 1/2 -inch dice
7. 3/4 pound cleaned small squid, bodies cut into 1/4 -inch rings, tentacles halved
8. 1/4 cup plus 1 tablespoon olive oil
9. 1 medium onion, finely chopped
10. 1 serrano or jalapeño chile, seeded and finely chopped
11. 3 tablespoons fresh lemon juice
12. 2 tablespoons coarsely chopped mint
13. 1 teaspoon finely grated lemon zest

1. In a small bowl, combine the garlic, salt, coriander, cardamom and paprika. Put the shrimp and squid in separate bowls and sprinkle them with the seasoning mixture. Add 1 tablespoon of the oil to each bowl and toss to coat.
2. Heat the remaining 3 tablespoons of oil in a large heavy skillet. Add the onion and chile and cook over moderate heat, stirring, until golden brown, 8 to 10 minutes. Using a slotted spoon, transfer the onion and chile to a large bowl. Add the lemon juice, mint and lemon zest.
3. Reheat the oil in the skillet. Add the shrimp and stir-fry over high heat until opaque, 2 to 3 minutes. Using a slotted spoon, transfer the shrimp to the onion mixture. Add the squid to the hot oil and stir-fry until opaque, 2 to 3 minutes; add to the shrimp and onion mixture and toss well. Serve warm or at room temperature.