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.
- 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
- 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.
- 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.
- 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.
- Spread contents of bowl evenly onto the prepared pan.
- 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.
- Serve immediately over cous cous or fresh arugula.