We now have a fish-monger at our local Greenwich market. I couldn’t be more delighted. Prices are reasonable and the fish seems fresher than what I can buy at the supermarket. My husband invariably buys about a 1/2 pound of fresh calamari of Saturday and sautees them for lunch.
Sauteed calamari is far easier to prepare (and less smelly) than the fried version often served as an appetizer in most restaurants. I follow the simple recipe featured several years ago by New York Times writer, David Tenis.
Sautéed Calamari Venetian Style
- 1/2 pound fresh calamari cleaned
- 1 Tablespoon olive oil extra virgin
- 2 teaspoons garlic minced
- 1/4 cup dry white wine
- assorted fresh herbs (optional) chopped
- red pepper (to taste)
- lemon zest
- Cut calamari tubes with scissors in tubes that are about 1/4" thick. Normally, the calamari heads do not need to be cut. Also, feel free to discard the heads if you do not find them appealing.
- Heat olive oil in a medium-hot skillet until it ripples. Add garlic gently move around until it browns (about 20 seconds). Add the calamari. Sautee for about 4 minutes until they brown slightly. Add the white wine, fresh herbs (if using), and red pepper flakes and cook for another minute or so.
- Serve hot into a plate and sprinkle zest over the calamari
Nutrition per Serving
While my husband prefers calamari, you can also use shrimp or scallops as a substitute.