Calamari, Tomato and Caper Salad (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Ingredients:
3 tablespoons extra-virgin olive oil |
3 cloves garlic, minced |
5 roma tomatoes, chopped |
1/2 teaspoon red pepper flakes |
kosher salt and freshly ground black pepper |
1 pound calamari, cleaned, sliced into 1/4 to 1/2-inch slices |
2 tablespoons lemon juice |
2 tablespoons extra-virgin olive oil |
2 tablespoons capers, rinsed and drained |
1 lemon, zested |
kosher salt and freshly ground black pepper |
2 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. 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.
2. 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.
3. 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.
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