Sicilian Calamari

This easy dish can provide a light meal for two or a flavorful appetizer for several. Using the broiler setting on your oven provides a distinctive char without resorting to lighting a grill. Capers are a staple of much Mediterranean fare, as are tomatoes,  and the addition of but a few Kalamata olives prevents this dish from being another homogenous creation, with each bite being a bit different from the last.

SICILIAN CALAMARI

  • 1 pound raw calamari
  • 2 tablespoons extra virgin olive oil, plus extra for brushing the pan
  • juice of one lemon
  • one medium-sized shallot, minced
  • 3 cloves garlic, minced
  • 1/3 cup sundried tomatoes preserved in oil, chopped
  • 2 tablespoons brined capers, chopped
  • 6 Kalamata olives, sliced in half longways
  • handful flat-leaf parsley, chopped
  • pinch of salt
  1.  Turn oven on broiler setting (low setting if you have one.) Prepare a pan by covering with tinfoil and slicing two 3 inch gashes in the foil. Brush pan with olive oil. Be sure to place a rack at the highest possible point in the oven. Leave oven door slightly ajar.
  2. If squid is frozen, defrost under lukewarm water until able to separate gently with fingers. Pat pieces dry with a paper towel and transfer to cutting board. Slice tubes into rings, each about 1/2 thick, and leave tentacles as they are. Set aside.
  3. In a medium bowl, combine olive oil, lemon juice, shallot, garlic, tomatoes, capers, olives, parsley, and salt, mixing well with a spoon. Add calamari to bowl, and turn over gently with spoon or spatula until coated with mixture.
  4. Spread contents of bowl evenly onto the prepared pan.
  5. Set under the broiler for 5 minutes, leaving the door to the oven ajar. As oven broilers tend to vary, keep an eye on the dish. For the last 2-3 minutes, turn broiler to high to achieve a slight charring that mimics the flavor and texture of grilled food. Once ready, remove from oven quickly; do mot overcook.
  6. Serve immediately over cous cous or fresh arugula.
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This entry was published on November 5, 2012 at 3:27 pm. It’s filed under food and tagged , , , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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