1 lb calamari (sliced in ¼ inch tubes or strips)
1 red or yellow bell pepper (roasted, cleaned and filleted)
1 jalapeno pepper (small dice)
1 large clove garlic (finely chopped)
4 tablespoons of extra virgin olive oil (or just enough to lightly cover the bottom of the pan)
Splash of white wine
Sprig of fresh flat leaf parsley (chopped)
Salt and pepper to taste
Place a medium sauté pan over medium/high heat. Add just enough oil to cover the bottom of the pan and heat until hot but not smoking. Add the calamari and cook until opaque and no longer translucent(about 2 – 3 minutes or more, depending on the thickness of the calamari.
Add the garlic and sauté for a few moments until golden. Add a splash of white wine. Cook for a minute more (or so) and remove from the heat. The best way to know for sure if they’re done, is to taste one…as always. If too chewy…it’s not done put the pan back on the heat for another minute or two and taste again. When tender, they’re done. Season with salt and pepper.
Transfer the contents of the pan to a bowl, add the roasted peppers, the jalapeño and parsley Cover and chill. Can be made a day or two ahead of time so the flavors marinate. Or if you’d like to serve warm…make it at the last minute. It’s so quick.
When ready to serve, bring to room temperature, check the seasoning and finish with a drizzle of extra virgin olive oil…if needed.
To roast the peppers
Place a large bell pepper (red, yellow or orange) on the grill over medium/high heat until the outer skin is blackened on all sides and the pepper collapses. Or roast in a 400 degree oven until the skin blackens and the pepper collapses. Place in a paper bag or in a covered bowl until it cools and the skin pulls away from the pepper. Remove the blackened skin and seeds. Tear the pepper into strips and season with sea salt.
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