This was so easy, and so fabulous. Sautéed calamari is a frequently ordered item when Heather and I go out, but I’m kicking myself for not making it before. All in all, prep and cook time was 15 minutes or less. The recipe is below. As usual, I’m pretty vague with my portions (you just need to feel it). Make sure to do the cooking in portions, as the calamari must be cooked in a single layer. The sauté time is quick, so you need to make sure it gets cooked through. Enjoy!
- 1 pound cleaned calamari
- 2-4 garlic cloves chopped
- crushed red pepper flakes
- olive oil
- butter
- 1/2 lemon
- tri color grape tomatoes, halved
- small bunch chopped oregano
- small bunch chopped parsley
- salt
- fresh cracked black pepper
- Dry calamari with a paper towel and cut into 3/4″ rings. The tentacles can be left whole, unless very large.
- Heat oil in a large frying pan over medium-high heat until smoking. Add butter (to taste), then only enough calamari to cover the pan surface. Add similar portions of garlic, tomatoes, oregano, and parsley to the pan, and season with salt, pepper, and pepper flakes. Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes. Make sure not to overcook. Repeat until all the calamari is cooked. Squeeze lemon over squid, toss and serve.
2eat2drink 