Sautéed Calamari with Parsley and Garlic

June 9, 2016

 

Garlic, butter, and calamari - yeah baby!! Not in the mood for frying? Pour yourself a glass of something cold and heat up a baguette. There is so much more to this beautiful cephalopod than just fried rings. But let's clean it first! See the video HERE. Recipe lovingly borrowed from Chowhound.

INGREDIENTS
  • 1 pound squid, cleaned, bodies cut into 3/4-inch-thick rings, tentacles left whole

  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoons unsalted butter (1/4 stick)

  • 2 teaspoons finely chopped garlic

  • 1 tablespoon coarsely chopped Italian parsley leaves

  • Salt

  • Freshly ground black pepper

  • 1 lemon, cut into wedges

METHOD
  1. Pat squid dry with a paper towel.

  2. Heat oil in a large frying pan over high heat until smoking. Carefully add squid in a single layer, then add butter, garlic, and parsley. Season with salt and pepper. Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes (do not overcook). Season with additional salt and pepper, and serve with lemon wedges.

  3. Serve with lemon wedges and baguette - cheers!

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