This ties into my post about Chilean Sea Bass ... this was the appetizer for the main course! It was a night full of seafood goodness. I randomly got some whole calamari from the fish section while I was at Whole Foods. Figured I can't go wrong with it.
There are so many ways to prepare calamari, other than the classic (and delicious) deep frying. Doing a deep fry with the flour and oil was way too messy for a Friday night - so I went with something light and simple.
Ingredients: For 2
- 3 Whole Calamari, cleaned and cut into rings.
- 3 tbs Extra Virgin Olive Oil
- 1 Garlic Glove
- 1/2 Lemon, juiced
- 1 tbs Parsley, chopped
- Salt and Pepper to taste
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| Before |
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| After |
Toss everything with the olive oil in a bowl. Add the garlic, salt, and pepper - toss again. Heat a frying pan, and add the calamari so that everything is evenly spread in a single layer. Flip all pieces a couple times, cooking for about 5-7 minutes. The calamari will turn white and the tentacle legs will curl up and shrink. They will cook fast, so make sure not to over cook them or they will be chewy and rubbery.
Once done, plate them, squeeze the lemon on top and toss with the fresh parsley. Garnish with extra parsley and a lemon wedge in case you need more.
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