CALAMARI (SQUID) WITH PEPPERS AND ONIONS

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 CALAMARI SAUTÉED WITH PEPPERS AND ONIONS


“In Marche, on the Adriatic coast of Italy, calamari (squid) is used in many seafood dishes. The simplest preparation is a dish in which the calamari is sautéed in oil flavored with garlic and hot chili pepper, moistened with white wine. (Verdicchio is the exquisite white from this area.)


Here we use garlic, Calabrian chilis, onion and bell pepper in a variation on the classic technique. They say that you may cook squid quickly or for more than an hour for it to be tender. Here a 2-3 minute cook time renders the squid translucent and deliciously soft.”


Serves 3-4


Ingredients:

  • 1 large clove of garlic, peeled

  • 1-2 lbs of squid, cleaned and cut into ½ inch rings* (see note)

  • 4 tablespoons of olive oil

  • 2-4 Calabrian chilis in oil or red chili flakes to taste

  • 1/2 cup any red onion, julienned

  • 1 small bell pepper, any color, seeded and julienned

  • ½ cup dry while wine such as Verdicchio

  • Chopped parsley or basil or both


Preparation:

  1. Heat the oil over moderate flame in a skillet large enough to hold the squid and add the garlic and fry until browned then discard it

  2. Add the chili, onion and bell pepper and gently sauté them until well softened but not browned.

  3. Add the squid and sauté 1 minute, moving the squid around until they firm up and become translucent.

  4. Turn up the flame to medium high, add the wine and continue to cook for about 3-4 minutes until reduced somewhat.

  5. Add some of the chopped herbs then turn off the heat when they are wilted.

  6. At this point you can check the squid to see that they are tender. They should be firm but not rubbery. If you wish to continue to cook the squid for longer, lower the heat and make sure it doesn’t dry out by adding some seafood stock, water or wine as necessary until done. (can also be covered at this point)

  7. Garnish with some more of the herbs and serve immediately.


*Cooks note- You can buy pre cleaned ‘tubes and tentacles’ at the seafood market


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