30 mins
Ingredients for Sautéed Calamari
Currently displaying quantities in US Imperial Measurements
How to Cook Sautéed Calamari
- Defrost the squid and baby octopus in a bowl of warm water. Usually frozen squid has already been cleaned but, if necessary, clean by removing the strip of clear cartilage.
- Cut the cherry tomatoes in half, squeeze the juice from the lemon, cut the roasted peppers into long thin strips, not unlike matchsticks (it's called "Julienning"). Rough chop the escarole - you can use curly endive (chicorée frisée) if you want, but I find it a bit too bitter.
- In a medium size pan, boil some water then reduce the heat to simmering and poach the calamari for a few minutes till it firms up. Place it in a strainer to allow all the excess water to drain off. Now repeat the process with the baby octopus (you can use the same water) until the octopus just tightens up a little (again, just a few minutes)
- In a large frying pan, melt the butter and add three tablespoons of olive oil. Throw in the firm calamari and baby octopus, a generous pinch of salt and give a quick stir.
- Add the cherry tomatoes, roasted peppers, and escarole to the frying pan. Pour over most of the lemon juice. Add another pinch of salt and sprinkle over 1 tablespoon (or more if you want!) of the chili flakes. Add a few twists of freshly ground black pepper, then stir well and sauté for about 2 minutes. Give the pan a final mix and serve with a final pinch of crushed red chili, the remaining lemon juice and a drizzle of extra virgin olive oil.
GRAHAM'S HOT TIP:
Don't try poaching the calamari and octopus at the same time. One will firm up before the other!
Reviews of Sautéed Calamari
December 31 2014 With a long Italian heritage, my family is famous for cooking any kind of sea food. So no surprises when I suggested calamari. But, to everyone's surprise, this was not another fried dish. It was simply brilliant. The flavors are very intense, fresh, and light. Great for the summer, the heat in the dish came from the chilli flakes. My ony advice to this recipe would be to add a little extra black pepper and maybe a little garlic. Otherwise, excellent. sabrina (1 review) |
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