Be the first to Squid (calamari) is flash-fried in salt over high heat, then served on top of sauteed cabbage and garlic. Use an anodized non-stick pan rather than a Teflon-style due to the high heat required.
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 2 Tablespoons olive oil
- 1 small head Savoy cabbage, about 1-1/2 pounds, shredded and chopped
- 1 Tablespoon minced garlic
- Salt and freshly ground black pepper to taste
- About a dozen tiny squid, cleaned, or 1 pound larger squid, cleaned and cut into pieces
- Salt for frying
- Juice of 1 lemon
- Minced fresh parsley for garnish
Preparation:
Heat the olive oil in a large skillet over medium heat and cook the cabbage, stirring occasionally. When it is limp but not mushy, add the garlic, salt, and pepper, and cook another 2 minutes, stirring occasionally. Remove to a platter and keep warm.
Heat a 12-inch nonstick skillet over high heat until very hot, about 5 minutes. Sprinkle the bottom of the pan liberally with salt. Place only as many squid in the pan as will fit without crowding (you probably will need to do this in two batches; salt the pan again before cooking the second batch). Do not lower the heat. Turn after about 2 minutes and cook the other side for 1 minute.
Place the squid atop the cabbage and drizzle with the lemon juice; sprinkle with the parsley and serve.
Yield: 4 servings
• How to clean squid and harvest ink
Recipe Source: Fish : The Complete Guide to Buying and Cooking by Mark Bittman (Macmillan)
Reprinted with permission.
Heat a 12-inch nonstick skillet over high heat until very hot, about 5 minutes. Sprinkle the bottom of the pan liberally with salt. Place only as many squid in the pan as will fit without crowding (you probably will need to do this in two batches; salt the pan again before cooking the second batch). Do not lower the heat. Turn after about 2 minutes and cook the other side for 1 minute.
Place the squid atop the cabbage and drizzle with the lemon juice; sprinkle with the parsley and serve.
Yield: 4 servings
• How to clean squid and harvest ink
Recipe Source: Fish : The Complete Guide to Buying and Cooking by Mark Bittman (Macmillan)
Reprinted with permission.
