Saturday

Calamari with Garlic and Parsley

Mario Batali and I bought calamari last night at Eataly.  Well, probably he didn't have to pay for his.  But anyway, he was getting it at the fish counter and so I got some too.  Had to be fresh if he was buying, right?  It was.  I know that I made fun of Eataly in a previous mention because the prices are too high.  But, if you look around you can find a few decently priced items that make it a handy resource in the neighborhood. This is what I recommend: fresh bread, mushrooms, onions, chicken breasts, sausages, canned tomatoes (there is one affordable $2.50 can tucked amongst the $6 cans), some pasta (not the $12 packages).  Also the wine shop has some really good $12 to $15 selections. Here's the trick - bypass all the $50 bottles.  Pick out the lower priced bottles.  Take them to the cash register.   Don't feel intimidated and imagine the staff are looking down their noses at you for buying the least expense bottles. That's just your paranoia - they're not buying them either.

This is a dish we all  love and and always used to order at the beach in Mallorca.   

Calamari con Ajo y Perejil
(Squid with Garlic and Parsley) 

  • 1 pound squid, cleaned, bodies cut into 3/4-inch-thick rings, tentacles left whole (I just asked for only tentacles!)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter (optional)
  • 3 cloves chopped garlic
  • 1 cup coarsely chopped Italian parsely leaves
  • 2 tablespoons white wine
  • Salt
  • fresh ground Pepper
  • Chili pepper flakes
  • lemon wedges

Method

This just could not be easier.
Heat oil in a large frying pan over high heat until hot.
Add chili pepper flakes and cook for 30 seconds.
Add squid 
Add butter, garlic, and parsley. (If you want to be traditionally Spanish, only use olive oil. )
Season with salt and pepper.
Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes (They cook really quickly so don't walk away or you'll be get something very rubbery!).
Serve with lemon wedges and some nice fresh Italian bread.

    "Fish, to taste right, must swim three times: in water, in butter and in wine." 

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