2-Minute Calamari, Sicilian Lifeguard-Style (Mario Batali) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
kosher salt |
1 cup israeli couscous |
1/4 cup extra-virgin olive oil, plus extra for drizzling |
2 tablespoons pine nuts |
4 garlic cloves, thinly sliced |
2 tablespoons currants |
1/4 cup caperberries |
1 tablespoon hot red pepper flakes |
1/4 to 1/2 white wine |
2 cups basic tomato sauce, recipe follows |
1 1/2 pounds cleaned calamari, tubes cut into 1/4-inch rounds, tentacles halved |
5 scallions, thinly sliced, reserve some for garnish |
freshly ground black pepper |
1/4 cup extra-virgin olive oil |
1 spanish onion, 1/4-inch dice |
4 garlic cloves, peeled and thinly sliced |
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried |
1/2 medium carrot, finely grated |
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved |
salt |
Directions:
1. Bring 3 quarts of water to a boil and add 1 tablespoon of salt. Set up an ice bath nearby. Cook the couscous in the boiling water for 2 minutes, then drain and immediately plunge it into the ice bath. Once cooled, remove and set aside to dry on a plate.
2. Ina 12 to 14-inch saute pan, heat the oil until just smoking. Add the pine nuts, garlic, currants, caperberries and red pepper flakes, and saute until the pine nuts are golden brown, about 2 minutes. Add the white wine and tomato sauce and bring to a simmer. Add the couscous and bring to a boil. Add the calamari, stir to mix, and simmer for 2 or 3 minutes, or until the calamari is just cooked and completely opaque. Toss in the scallions. Season with salt and pepper, pour into a large warm bowl, sprinkle with the reserved scallions, drizzle with olive oil and serve immediately.
3. Basic tomato sauce:
4. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
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