Today's swift, scrumptious recipe for squid – called calamari in Italy, and increasingly here – is adapted from one by David Tanis at The New York Times.
As he wrote, “The calamari goes into the skillet with the Italianate trilogy of olive oil, garlic and herbs, along with red pepper, lemon zest and a splash of white wine. It is ready in less than five minutes once the pan is hot.”
“There is something quite wonderful about the flavorful pan juices paired with a plain little slice of polenta. But pasta or garlic toast or steamed rice might just as well stand in.”
We couldn't agree more!
Note: You can use our premium calamari rings and tentacles frozen or thawed. Frozen pieces takes only an extra minture or two to cook through.
Calamari with Herbs and Polenta
By David Tanis for The New York Times
1 cup cornmeal
2 tablespoons butter (optional)
3 to 4 garlic cloves, minced
1/2 teaspoon grated lemon zest
1 tablespoon chopped oregano
2 tablespoons chopped basil
Splash of white wine, about 2 tablespoons
1/2 cup chopped parsley
3 tablespoons chopped scallions
Lemon wedges (optional)
Cook the polenta. Bring 5 cups salted water to a boil in a small pot. Pour in the cornmeal, stirring with a whisk or wooden spoon until it thickens, about 2 minutes. Turn the flame to low and cook for 40 to 45 minutes, stirring frequently. Stir in 2 tablespoons butter, if using, and a little pepper. Serve warm from the pot. Or pour into a pan, allow to firm up and cut into wedges. Reheat for 10 minutes in a 400-degree oven.
Use calamari rings and tentacles. Cut the tentacles in pieces or leave whole if small. Rinse the rings and tentacles, pat dry and season with salt and pepper.
Heat the olive oil in a 12-inch skillet over high heat until the oil looks wavy. Carefully add the calamari (it will spatter) and stir to coat. Add the garlic, red pepper flakes, lemon zest, oregano and basil and cook, stirring all the while, for 1 minute, until the squid rings have puffed up and look opaque. (It may take 2 minutes if you use still-frozen calamari.) Add the wine and cook for 1 minute more.
Turn off the heat. Add the parsley and scallions and serve immediately with the accumulated pan juices and lemon wedges if desired.
Check out these customer favorites