Brenda and I love this recipe from our friends at Ana Capri! Anacapri Sautéed Spicy Calamari Tender squid shine with just a handful of ingredients and a few minutes on the stove. Serve with crusty bread for sopping up any leftover garlic-spice sauce. 1 pound squid, cleaned, bodies cut into 3/4-inch-thick rings, tentacles left whole 1 tablespoon extra-virgin olive oil 2 teaspoons finely chopped garlic 1 tablespoon coarsely chopped Italian parsley leaves 2 spicy cherry peppers cut into 1/8-inch-thick rings 1 teaspoon of flour to thickening the sauce 1/4 cup white wine 1/4 cup clams juice Salt Freshly ground black pepper 1. Pat squid dry with a paper towel. 2. Heat oil, garlic and cherry peppers in a large frying pan over high heat, until garlic is very light gold in color. Carefully add squid in a single layer, with clams juice and the wine. Season with salt and pepper, whisking into the sauce the flour, add the parsley. Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes (do not overcook). Season with additional salt and pepper. anacaprifood
Posted on: Mon, 22 Jul 2013 20:34:24 +0000
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