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Calamari With Olives And Mint, Adriatic Style Recipe - Cooking Index

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Calamari With Olives And Mint, Adriatic Style

Cuisine: Italian
Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozFresh calamari - squid, or cuttlefish
3 oz 85gVirgin olive oil
3   Garlic cloves - thinly sliced
1 teaspoon 5mlCrushed red pepper flakes
2 cups 474mlBasic tomato sauce - see * note
1/4 cup 10g / 0.4ozMint leaves
1/2 cup 118mlSmall 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.

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


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