Serves 4 - 6
(TIP: Calamari must be dry and use a very hot pan – I use baby tubes/tentacles)
Ingredients
20 ml olive oil
40 g butter
400 g baby calamari tubes and heads (or use tubes only), sliced or keep whole
2 garlic cloves, crushed
45 ml capers, drained and dried with paper towel, lightly chopped
60 ml spring onion, chopped
45 ml lemon juice
Zest of 2 lemons
125 ml finely chopped red pepper
100 g kalamata olives, pitted and halved
Salt and black pepper for seasoning
handful chopped parsley
200 g baby tomatoes – chopped/halved
2 lemons, halved and charred
Crispy fried capers for garnish
Method
- Heat the olive oil in a large pan till hot and add the calamari (do it in two batches if the pan is not large enough). Cook/toss the calamari for about 4 minutes until cooked.
- Add the butter, capers, spring onion and the garlic and cook for another minute. Season.
- Add the zest and lemon juice and remove from the heat. Taste to adjust the seasoning and cool slightly.
- Combine the rest of the ingredients (red pepper, olives, chopped parsley, baby tomatoes). Drizzle with a little olive oil, season and serve on the side with the calamari with some crusty bread.
- This dish can be served warm or room temperature. Garnish with the crispy capers and chargrilled lemons
- Serve with La Motte Vin de Joie Rosé.
