Food & Cooking Recipes Ingredients Seafood Recipes Calamari with Vermicelli, Lemon, and Herbs Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 28, 2017 Print Rate It Share Share Tweet Pin Email Photo: Bobbi Lin Servings: 4 We love the combination of tender sauteed squid and crispy toasted vermicelli in this quick dish. Ingredients Kosher salt and freshly ground pepper 1 cup broken vermicelli 2 tablespoons extra-virgin olive oil 1 small red onion, finely chopped ½ jalapeno chile, seeded and minced 2 cloves garlic, thinly sliced ½ pound small calamari, cleaned, cut into ½-inch-thick rings, and tentacles halved lengthwise 2 to 3 tablespoons ghee 2 teaspoons yellow mustard seeds, toasted and ground Juice of 1/2 lemon, plus lemon wedges for serving 1 cup fresh flat-leaf parsley, roughly chopped ½ cup fresh mint, roughly chopped Directions 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. Rate it Print