-
20 ml extra virgin 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 Chopped spring onion
-
45 ml lemon juice
-
2 grated lemon zest
-
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 - Halved And Seasoned
-
2 lemons, halved and charred
-
Crispy fried capers for garnish
Serves 4 – 6.
- 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.
TIP: Calamari must be dry and use a very hot pan – I use baby tubes/tentacles.