Catalan saute of calamari in onion marin

Yield: 4 Servings

Measure Ingredient
1¼ pounds Calamari And Tenacles; Clean
3 tablespoons Olive Oil; Virgin
1 Dry Red Chile Pepper; Broken
3 larges Onions
Salt & Pepper To Taste

From: Christian Lang <Lang@...> Date: Tue, 9 Jul 1996 20:12:10 -0700 Clean calamari and cut tubes crosswise into ½" rings. Dry calamari on paper towels and reserve. In a medium frying pan, heat 1 Tbs. oil over medium-high heat. Add the calamari and saute until the rings turn opaque white, about 30 seconds to one minute. Transfer calamari to a bowl and set aside. Wipe pan dry, add remaining oil and heat. Add chile pepper and heat until it turns dark. Remove chile with a slotted spoon and discard. Add the onions to the hot chile oil and cook, stirring, until onions are wilted, about 5 minutes. Reduce heat to medium, partially cover pan and cook, stirring occasionally, until onions are caramelized (golden brown), 30-40 minutes. (Add more oil if onions are dry or stick to the pan). Season with salt/pepper. Add calamari and stir until heated throughout. Serve with slices of hot or toasted French bread.

EAT-L Digest 8 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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