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2 pounds fresh calamari (tentacles and steaks cut into 3/4-inch rings) |
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4 large cloves garlic, slivered (not pressed) |
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Pinch of red pepper flakes |
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2 ripe Roma tomatoes, skins removed and diced |
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1 cup crushed tomatoes (fresh, if possible) |
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1/4 cup Kalamata olives, sliced |
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1/4 cup Italian parsley, chopped |
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Salt and freshly ground black pepper to taste |
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Thoroughly wash squid in cold water and pat dry. In a large saute pan over high
heat, heat olive oil. Add garlic and saute until browned, about 4-5 minutes, being
careful not to burn. As soon as garlic is browned, discard it, but keep the oil.
Lower heat to medium and add the squid. The oil is extremely hot, so be careful
when adding the calamari - tilt the pan away from you to avoid splattering oil. Add
red pepper flakes and simmer for 2-3 minutes, or until tender. The calamari will give
off a little bit of water, that's okay.
Add roma and crushed tomatoes. Simmer 2-3 more minutes, then add capers, olives
and parsley. Season with salt and pepper. Stir completely and cook 1-2 minutes before
serving. |
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