Sautéed baby calamari with pepper oil and garlic- 7/19/10
The distinguishing element of this dish is the oil infused with sweet bell pepper, garlic and thyme and then cayenne is added for spiciness. A splash of lemon juice and parsley or green onion is added for final seasoning. Make the oil early in the day, have your parsley/green onion, lemon, and cleaned calamari ready and it will take you less than 5 minutes to cook the whole dish and you can serve it as a first course in no time.
This is summer dish where the color is so vibrant!
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Close look at the dish.
Preparation work..
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1 red bell pepper 1/2 cup extra virgin oil 4 garlic cloves, peeled 1 thyme sprig 1 pound baby calamari 1/2 teaspoon of cayenne pepper sea salt Juice of lemon |
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Clean the calamari. Pull the tentacles, remove the beak, remove the cartilage from inside the bodies and squeeze out the innards and discard. |
Cut the calamari bodies into 2 inches long and set aside. |
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Cut bell pepper into long strip first and then cut the strips into small dice. |
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Heat the oil in a small pan over medium heat. Add 2 gloves of garlic, thyme and about 1/4 cup to diced bell pepper. |
Bring the oil in to a boil and then turned off the heat. Let the oil infuse for at least 25 minutes or overnight. |
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Strain the oil and discard the solid. |
Heat a pan in high heat and add 2 tablespoons of the pepper oil and the remaining 2 garlic cloves and cook for 30 seconds. |
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Add the calamari into the pan and stir. |
Add 1/2 teaspoon of cayenne pepper (more if you want the dish to be spicier), add the salt and stir for about 1 to 2 minutes |
Do not overcook the calamari or they will be tough. Sprinkle parley or green onion on top and serve.
Filed as: Sea food , Appetizers
