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We love the combination of tender sauteed squid and crispy toasted vermicelli in this quick dish.

Martha Stewart's Cooking School, Episode 511


Credit: Bobbi Lin

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Ingredient Checklist


Instructions Checklist
  • Bring a large pot of salted water to a boil. Meanwhile, heat a large saute pan over medium and toast vermicelli until light brown and fragrant, about 3 minutes. Transfer vermicelli from pan to the boiling water and cook until al dente, 3 to 4 minutes. Drain and set aside.

  • Return saute pan to stovetop. Heat oil over medium. Add onion, jalapeno, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is softened, 3 to 5 minutes.

  • Increase heat to medium-high and add calamari, ghee, and ground mustard seeds. Cook, stirring occasionally, until calamari is white and tender, 3 to 4 minutes.

  • Reduce heat to low and add lemon juice and cooked vermicelli to the pan. Season with salt and pepper and stir to combine. Add parsley and mint, then serve with lemon wedges.