While calamari often conjures up images of battered, deep fried rings served with tartare sauce as an appetizer, it is actually extremely versatile. In fact, I prefer it lightly grilled or sautéed and served as a light hot summer night dinner. It takes absolutely no time to make and always transports me back to an island holiday in Greece.
I tend to clean them myself – don’t be daunted by this task, it takes all of 15 minutes (see how to do it here) – but you can also just get the fish monger to do it for you. Then, all you need is 5 minutes of cooking time and you’re set. If you’re hungry, serve with steamed potatoes or rice and if you’re just a little peckish, with a side salad.
Serves 4
Ingredients
- 1/4 cup good quality extra-virgin olive oil
- 16 fresh calamari, cleaned, and if possible, with tentacles
- 2 lemons
- Salt, pepper
- 1/2 cup parsley, coarsely chopped
Instructions
- Pat the calamari and their tentacles dry with paper towel. Slice them either into rounds (width-wise) or cut it into two pieces lengthwise and score it in a criss cross with a sharp knife. You could also do a bit of both. Set aside in a bowl.
- Heat oil in a large pan on medium/high heat. Toss in the calamari and sauté until cooked through, around 5 minutes (don’t overcook otherwise it will get rubbery). At the last minute, add the juice of one lemon, salt and pepper. Take away from heat, mix in the parsley.
- Transfer to a plate and serve warm with a green salad or steamed potatoes and the remaining lemon quartered on the side.
