Recipe

		Il Terrazzo – Calamari
		Serving Size - 8
		Prepared By - Janine & Terry
		Recipe Rating	Printer Friendly Recipe

2 pounds fresh calamari (tentacles and steaks cut into 3/4-inch rings)

1/4 cup olive oil

4 large cloves garlic, slivered (not pressed)

Pinch of red pepper flakes

2 ripe Roma tomatoes, skins removed and diced

1 cup crushed tomatoes (fresh, if possible)

3 teaspoons capers

1/4 cup Kalamata olives, sliced

1/4 cup Italian parsley, chopped

Salt and freshly ground black pepper to taste

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.