The key to preparing calamari is to either cook it really fast or really slow; anything in between will leave you with a chewy texture. Serve this in a big bowl as part of an antipasti spread or as individual servings.
From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Mad Hungry, February 2011
Yield Makes 4 appetizer servings
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice (1 small lemon)
- 1/2 teaspoon coarse salt
- 1 clove garlic, thinly sliced
- 2 sprigs fresh oregano, or 1/2 teaspoon dried
- 1 pound fresh squid, cleaned, rinsed, and well dried
- Freshly ground black pepper
- In a serving bowl, whisk together the olive oil, lemon juice, and salt. Stir in the garlic and whole oregano sprigs.
- Heat a grill pan over the high heat. (Alternatively, you can cook the squid on the grill.) When very hot, add the squid and char each side for 1 minute. Remove from the pan and slice crosswise into 1/4-inch rings, including the tendrils. Add the squid to the lemon sauce. Crack freshly ground pepper over and serve immediately.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.