Sunday, August 14, 2011

Sauteed Calamari

During the time that I worked at Romano's Macaroni Grill, many significant events occurred that impacted my life.  I met some of my best friends:  Christy, Kristi, Frankie, and Jayne.  I celebrated my 21st birthday with a table of 14 of my closest friends.  I got that call from Jared from Nashville, Tennessee that my brother Thien was in the hospital at Vanderbilt...

My brother Thien always impressed me and my friends with his dynamic personality and humor any time we ate at Macaroni Grill and asked for his section.  I think I was with my friend Monica Horn when he sent over a special dish that was not even on the menu - sauteed calamari!   

He just wrote it up on his ticket - calamari sauteed in olive oil and garlic - and Chef Ed prepared it.  I remember my friend Amanda saying that she introduced the dish to a few other Mac Grills that she opened throughout the country.  I love making Thien's dish to this day.

When I was young, my mother had me help her clean squid from scratch.  I peeled the outer layer, removed the inside stuff, and detached the body from the tentacles.  Now, thank goodness Kroger carries this stuff ready to cook!  The girls love sauteed calamari, and I think it will be easy for them to make when they get older.

Ingredients:
  • 1 Package Calamari
  • 2 - 3 cloves of garlic
  • Half of a white onion finely diced
  • Chopped green onions - just a handful
  • Half a Lime
  • 2 Tablespoons of butter or olive oil
  • Angel Hair Pasta
  • Spinach
  • Cherry or Grape Tomatoes
  • Half cup of wine or chicken stock
Preparation:
  1. Hopefully you found some pre-cleaned calamari that you can thaw, open up and lay out onto paper towels.  Cut the bodies in half and leave the tentacles intact.
  2. Heat your oil or butter over medium high heat.  Add onions and sautee about 5 minutes until soft.  Add garlic, tomatoes, and wine or stock.  Cook about 3 minutes.
  3. Next, add the calamari and spinach.  Toss around the pan with a spatula or wooden/bamboo spoon.  When the calamari turns opaque, it is ready.  (about 3 - 4 minutes)  Squeeze lemon or lime juice over it.  Very delicious over angel hair pasta and topped with asiago cheese.

1 comment:

  1. I love these spoons for many reasons! First they are colorful and made out of cooking utensils Bamboo. These spoons are our making my cooking easier. I love that there are 5 different types of spoons to choose from. They don't get hot when you would use them in boiling water. Each spoon is a perfect size. I highly recommend these spoons!

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