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Recipe Detail Page
Pan-Seared Calamari with Tomatoes, Pine Nuts and Capers
Winter 2008
This robust and flavourful dish is great warm or at room temperature. Make sure to serve it with good quality bread and extra lemon wedges for garnish.
Serves 4 as tapas and 2 as a main course
3 tbsp (45 mL) olive oil, plus more for sautéing
¼ cup (50 mL) fresh lemon juice
Grated rind of 1 lemon
¼ tsp (1 mL) chili flakes
1½ lb (750 g) whole calamari (squid), about 7 tubes with tentacles, cleaned, trimmed and sliced into large 2-inch (5-cm) pieces
2 tsp (10 mL) garlic, finely chopped
2 tsp (10 mL) capers, drained and coarsely chopped
1 pint (550 mL) cherry tomatoes, halved lengthwise
¼ cup (50 mL) water
1 tbsp (15 mL) pine nuts, lightly toasted
1 tbsp (15 mL) fresh parsley, finely chopped
Salt and freshly ground black pepper to taste
1. Stir together 1 tbsp (15 mL) olive oil, lemon juice, rind and chili flakes in a baking dish. Add calamari and marinate in the refrigerator for 2 hours.
2. Heat 2 tbsp (25 mL) olive oil over medium-high heat in a large sauté pan. Remove calamari from marinade, wipe off excess liquid (reserve marinade). Sear calamari bodies and tentacles until the meat becomes firm and lightly golden, about 3 minutes on each side. Remove from pan and set aside.
3. Lower heat. In the same pan, add the garlic and capers; sauté until lightly golden, about 4 minutes. Add tomatoes and return heat to medium-high. Sauté 4 minutes or until the tomatoes begin to soften. Add marinade, water and calamari to the pan and heat through for 3 minutes.
4. Stir in the pine nuts and parsley, season to taste and serve warm.
Serves 4 as tapas and 2 as a main course
