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