Catalan sauté of calamari (squid) in onions

Yield: 4 servings

Measure Ingredient
\N \N -cleaned
3 tablespoons virgin olive oil
1 \N dry red chili pepper, broken
3 larges onions
\N \N salt and pepper, to taste

1-¼ lb calamari and tentacles, Clean calamari and cut tubes crosswise into ½-inch rings. Dry calamari on paper towels and reserve.

In a medium frying pan, heat 1 tbsp. oil over medium-high heat. Add the calamari and sauté until the rings turn opaque white, approximately 30 seconds to one minute. Transfer calamari to a bowl and set aside.

Wipe frying pan dry, add remaining oil and heat. Add chili pepper and heat until it turns dark. Remove chili with a slotted spoon and discard. Add the onions to the hot chili oil and cook, stirring, until onions are wilted, approximately 5 minutes. Reduce heat to medium; partially cover pan and cook, stirring occasionally, until onions are caramelized to a golden brown, approximately 30 to 40 minutes. Add more oil if onions are dry or stick to the pan. Season with salt and pepper. Add calamari and stir until heated throughout. Serve with slices of hot or toasted French bread.

Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000

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