Calamari With Tomatoes Caper Berries And Basil Recipes

CALAMARI, TOMATO AND CAPER SALAD

Steps:

• For the salad: In a large skillet, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and red pepper flakes and cook for 2 minutes. Season the calamari with salt and pepper and add to the skillet. Saute, stirring frequently, until cooked through, about 2 to 3 minutes. Drain the mixture in a colander.
• For the dressing: In a small bowl, whisk together the lemon juice, oil, capers, and lemon zest until smooth. Season with salt and pepper, to taste.
• Transfer the calamari mixture to a serving bowl. Pour in the dressing and gently toss until all the ingredients are coated. Garnish with chopped parsley and serve.

CALAMARI WITH TOMATOES, CAPER BERRIES, AND BASIL

Steps:

• Heat 1 tablespoon oil in a saute pan over medium heat. Add minced garlic and shallots, and cook until soft, about 4 minutes. Stir in tomatoes with juice, wine, water, chile, basil, orange zest, and 2 teaspoons salt. Bring to a boil, then reduce heat, and simmer gently until slightly thickened, 15 to 20 minutes.
• Meanwhile, using a kitchen mallet, pound both sides of calamari bodies a few times to tenderize, then cut crosswise into 1/2-inch rings. (Leave tentacles whole, or halve if large.)
• Add calamari and caper berries to sauce. Cook until calamari are opaque, 1 1/2 to 2 minutes. Remove from heat.
• Heat remaining 3 tablespoons oil in another skillet. Rub bread with garlic clove. Add clove to oil, and cook 2 minutes. Add bread, and fry, flipping once, until golden and crisp, about 1 1/2 minutes total. Put 1 slice of bread into each serving bowl, and top with calamari and sauce. Season with pepper. Drizzle with oil if desired, and garnish with basil.

CALAMARI, TOMATO AND CAPER SALAD

Steps:

• In a large skillet, heat oil over medium high heat and cook the garlic until fragrant, about 30 seconds; add tomatoes and red pepper flakes and cook about 2 minutes.
• Season calamari rings with salt and pepper, then add to the skillet; saute, stirring, until cooked through, about 2 or 3 minutes.
• Transfer to a colander to drain a bit.
• Place the lemon juice, olive oil, capers, and lemon zest into a clean glass jar with a lid; shake to combine, taste, and season with salt and pepper.
• Transfer the salad to a serving bowl, pour dressing over top and gently toss to coat with dressing.
• Garnish with fresh parsley.

CALAMARI WITH TOMATO, CAPER BERRIES AND BASIL

Steps:

• Heat 1 T evoo, add minced garlic and shallots; Cook until soft. Stir in tomatoes, wine, water, chile, basil, orange zests, and 2 teaspoons salt. Bring to a boil then reduce heat and simmer gently until slightly thickened, about 15-20 minutes.
• Use a kitchen mallet to pound both sides of calamari bodies to tenderize. Cut crosswise into rings. Add calamari and caper berries to sauce. Cook until calamari are opaque, about 2-3 minutes. Remove from heat.
• Heat remaining 3 T evoo in a different skillet. Rub bread with garlic clove. Add clove to oil and cook 2 minutes. Add bread and fry, flipping once. Put bread in bowl, top with calamari sauce. season with pepper and basil.