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Calamari en Padella

Recipe by Myra Kornfeld
Tender, lemony, and flavorful, this calamari dish takes just minutes to make. The broiled topping has the satisfying texture of a deep-fried batter, but is much lighter. Use a cast iron skillet to take this from the broiler to the table with ease. Recipe serves 2 as a main course or 4 as an appetizer.
Yield: Serves 2
Total Time: 20 min
Prep: 15 min
Cook: 5 min
Additional:
Ingredients
2 garlic cloves, minced
4 Vital Choice anchovies, minced (optional)
3/4 cup bread crumbs, preferably homemade from sourdough bread (or use a gluten-free substitute)
Salt and freshly ground black pepper
1 tablespoon coconut oil, preferably aroma free (or organic extra virgin olive oil or organic macadamia nut oil)
2 tablespoons unbleached white flour
Juice of 1/2 lemon, plus lemon wedges for garnish
Preparation
1.  Make the anchovy breadcrumb topping: Mix together the garlic, anchovies, bread crumbs, and a sprinkling salt and freshly ground black pepper. Stir in the olive oil to just moisten the breadcrumbs. Set aside.
2.  Preheat the broiler.
3.  Cut the calamari into rings, about 1/3 inch wide. Transfer to a bowl and sprinkle with salt and pepper.
4.  Warm the oil in a medium non-stick skillet. Just as the oil is hot, toss the flour with the calamari. Lift with a slotted spoon or skimmer to shake off the excess and transfer immediately to the hot skillet. Cook for one to two minutes, just until the calamari are colored. Transfer to a small cast-iron or broiler proof skillet.
About Myra Kornfeld
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