Kalamari With Anchovy and Olive Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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If you love Kalamari, you'll love this version in a piquant and buttery sauce. Ingredients:
12 tablespoons butter |
2 garlic cloves, minced |
2 tablespoons minced fresh cilantro |
4 shallots, minced |
2 teaspoons dijon mustard |
6 anchovy fillets, minced |
1/2 cup kalamata olive, pitted and minced |
2 tablespoons ouzo or 2 tablespoons pernod |
4 lbs whole small squid, cleaned (you can also purchase them pre-cleaned) |
2 tablespoons flour |
2 -3 tablespoons olive oil |
lemon wedge (to garnish) |
Directions:
1. For sauce: In a skillet, melt the butter over moderate heat, add garlic, cilantro, shallots, mustard, anchovies, olives and ouzo and season to taste.
2. Cook over low heat, stirring occasionally, for 10 minutes.
3. For squid: Cut squid into 1/4 inch rings and toss with the flour.
4. In a large skillet, heat 2 tblsps of the oil over high heat until hot and cook squid, stirring, for 1-2 minutes, or until white.
5. Stir cooked squid into the prepared sauce and cook 2 minutes.
6. Transfer to a heated serving dish and garnish with lemon wedges.
7. Great served with a pilaf.
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