Calamari With Olives And Mint, Adriatic Style

Recipe Ingredients

1 lb	454g / 16oz	Fresh calamari - squid, or cuttlefish
3 oz	85g	Virgin olive oil
3		Garlic cloves - thinly sliced
1 teaspoon	5ml	Crushed red pepper flakes
2 cups	474ml	Basic tomato sauce - see * note
1/4 cup	10g / 0.4oz	Mint leaves
1/2 cup	118ml	Small black olives - such as nicoise
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

To clean the calamari, wash and drain completely. Pull the tentacles from each squid holding the sac part in one hand and the tentacles in the other. The tentacles will remain attached to the inside flesh of the sac. Cut the tentacles off just above the eyes. Throw everything away from the eyes down. Remove the hard beak part by squeezing the base of the tentacles and set the tentacles aside. Leave the tentacles whole. Remove the quill bone from the sac and any remaining innards and discard. Peel off the reddish skin from the outside of the sac and rinse the inside and outside of sac under running water. Cut sacs into 1/4-inch rounds.

In a 12- to 14-inch skillet, heat the olive oil over medium heat and saute garlic until lightly browned, about 1 minute. Add crushed red pepper and Basic Tomato Sauce, the cleaned calamari, mint leaves and black olives. Lower the heat and simmer for 7 to 9 minutes until the calamari has turned opaque and yet is still tender. Season with salt and pepper. It may need more seasoning than you think. Pour into heated serving dish and serve immediately.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5607)

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