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Calamari with Chiles and Mint
4 tablespoons extra-virgin olive oil
1/2 red onion -- sliced thin
1 garlic clove -- sliced thin
2 chile peppers, with seeds -- thinly sliced
1 sweet yellow pepper -- cored, seeded, and sliced into julienne
2 pounds calamari -- peeled, cleaned,
cut into rings, tentacles left whole
10 mint leaves -- torn
Salt -- to taste
Freshly-ground black pepper -- to taste
In a 12- to 14-inch saute pan, heat the oil over medium heat until just smoking. Add the onion, garlic, chile peppers, and yellow pepper and cook until soft, about 5 minutes.
Add the calamari and continue cooking until calamari is just tender and cooked through, about 3 minutes. Add mint and season with salt and pepper. Serve immediately.
This recipe yields 4 to 6 servings.