Sautéed Calamari with Parsley and Garlic Recipe
Adapted from "Bromberg Bros. Blue Ribbon Cookbook" by Bruce Bromberg, Eric Bromberg, and Melissa Clark
Email
Tender squid shine with just a handful of ingredients and a few minutes on the stove. Serve with lemon wedges for acidity and crusty bread for sopping up any leftover garlic-butter sauce.
For a behind-the-scenes look at the Brombergs’ cooking philosophy, check out their Q&A with CHOW.
INGREDIENTS
- 1 pound squid, cleaned, bodies cut into 3/4-inch-thick rings, tentacles left whole
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter (1/4 stick)
- 2 teaspoons finely chopped garlic
- 1 tablespoon coarsely chopped Italian parsley leaves
- Salt
- Freshly ground black pepper
- 1 lemon, cut into wedges
INSTRUCTIONS
- Pat squid dry with a paper towel.
- Heat oil in a large frying pan over high heat until smoking. Carefully add squid in a single layer, then add butter, garlic, and parsley. Season with salt and pepper. Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes (do not overcook). Season with additional salt and pepper, and serve with lemon wedges.
I'm cooking calamari tonight (sauteed) and came on this recipe. I'll probably saute the garlic a couple of minutes before adding the squid, but overall, I love the simplicity of this recipe, because that's all it needs, unless one wants to add some kind of pasta. But I have to say, I got a supper show worth of entertainment from farmer boy's response to Ed. And that Ed's remark is wholly indicative of a pornographic heading. Needs work, Ed? You want to change the color nature gave squid? I'm still laughing!
My family is famous for cooking any kind of sea food. My ony advice to this recipe would be to add a little salt, black pepper, more garlic, more butter and more fresh italian parsley! But I suppose we love our flavors more intense ;-).
Looks like a nice big plate of gently cooked, tender calamari to me...
what else do you complain about ed, fish that smells like fish ?
The pictures of the completed dinner was mind boggling. I think a bright red , or perhaps lighter color for the distal lips could have bbeen pinkand maybe thin green ribbon would have anncounced the receipe as a
Cinco di Mayo. Needs work. Thanks.