Calamari with Lemon, Castelvetrano Olives and Bread Crumbs
Yield: 4 servings
Cook Time: 30 minutes
INGREDIENTS
Bread Crumbs
1 cup one-inch cubes of day-old rustic white bread, crust removed
1 tablespoon extra-virgin olive oil
1 small lemon, finely zested
1 tablespoon finely chopped flat-leaf parsley
Salt and freshly ground black pepper
Calamari
2 tablespoons extra-virgin olive oil
1 clove garlic, finely chopped
1 small lemon, peel left on and cut into small wedges
Pinch red pepper flakes
¾ pound small squid–cleaned, bodies cut into ¼-inch rings and tentacles halved
2 tablespoons dry white wine
Salt and freshly ground black pepper
½ cup Castelvetrano olives (green Sicilian olives), pitted and chopped
DIRECTIONS1. Make the bread crumbs: Preheat the oven to 350°. In a medium bowl, toss the bread cubes with the 1 tablespoon olive oil, lemon zest and 1 tablespoon parsley. Season with salt and pepper. Place the cubes on a sheet tray and toast for 20 minutes until browned and crisp. Remove from the oven and set aside to cool. When cool, place the bread cubes in a large plastic bag and crush with a rolling pin until large crumbs form. Set aside.2. Make the calamari: In a large skillet set over low heat, heat the 2 tablespoons olive oil. Stir in the garlic, lemon wedges and red pepper flakes and cook until softened, about 1 minute. Add the squid and white wine and increase the heat to medium. Season with salt and pepper and cook for 2 to 3 minutes until the calamari is no longer transparent. Stir in the olives.3. Transfer to a platter and spoon the excess liquid over the dish. Sprinkle with reserved bread crumbs and serve immediately.
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