If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
According to Randy Gruber from Restaurant Americana, the key to making non-rubbery calamari is to use high heat so it sears and cooks quickly. Have everything at the ready when you start - it goes fast.- Serves 2
Ingredients
12 ounces calamari steak cut into 6 large triangles
2 teaspoons chopped garlic
2 tablespoons capers
1 teaspoon fresh chopped parsley
1 teaspoon fresh chopped basil
Juice of 1 lemon
Salt & pepper to taste
1 tablespoon butter
olive oil
Directions
Season calamari with salt & pepper
Heat olive oil in medium pan on high heat
Pan sear calamari until cooked on both sides - about one minute each side
Add butter, garlic, capers, 1/2 the parsley & basil and lemon juice
Cook for just a minute and serve with sauce from pan.
