In a bowl combine lime and lemon juice, one tablespoon of oil, crushed garlic, oregano, thyme, cayenne pepper, paprika, and black pepper. Set the squid tentacles aside and marinate the calamari in the Cajun seasoning.
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In a saucepan, cook the rice for 15 minutes, drain excess water, and then set aside.
Next, sear the marinated calamari in a grill pan for one to two minutes.
In a skillet, sizzle one tablespoon of oil with chopped celery and onions. Then, add diced peppers and tomatoes and the calamari tentacles.
Season with salt and chilli powder, pour in any leftover Cajun marinade and cook for 10 minutes.
Prepare each serving with the cooked rice, vegetable side, and grilled calamari. Finally, garnish with chopped fresh parsley.