According to Randy Gruber from Restaurant Americana, the key to making non-rubbery calamari is to use high heat so it sears and cooks quickly. Have everything at the ready when you start - it goes fast.
1 teaspoon fresh chopped parsley
1 teaspoon fresh chopped basil or parsley
2 Roma tomatoes, cut in half
Juice of 1 lemon
Salt & pepper to taste
1 tablespoon butter
olive oil
Season calamari with salt & pepper
Heat olive oil in medium pan on high heat
Pan sear calamari until cooked on both sides - about one minute each side
Add butter, garlic, tomatoes, capers, 1/2 the parsley & basil or parsley and lemon juice
Cook for just a minute and serve with sauce from pan.
Serves 2.
1 comment:
The recipe calls for the use of 1/2 of the parsley, basil, and lemon juice.
What happens to the other 1/2?
Post a Comment