Sautéed Calamari w/ Grape Tomatoes and Summer Herbs
Farmers Market Bill $12/4 servings= $3/serving
Most things that come with a side of marinara are yummy. Mozzarella sticks, mini-calzones, and calamari. In fact, I think after a particularly late night once, I might have ordered an appetizer sampler with all of the above. That’s what happens when you watch all the Police Academy movies back to back. Eventually, it’s 2AM and you start craving something with a side of marinara.
But if it’s earlier in the day perhaps you have good ingredients around, there might be an even tastier option.
The squid from Long Island was described to me by a fellow farmers market shopper as ‘The most underrated thing at any farmers market.’ It’s cheap, extremely easy to prepare, delicious, sustainable, and available much of the year. This time of year, there are plenty of tomatoes as well. And some of you I know are still trying to get rid of herbs from your garden and this is a good way to do it.
I do this with only the tiniest bit of breading and a very hot pan. It certainly has the bite of good calamari, but it’s missing the heaviness of the fried version and the raw tomatoes make the whole thing an ideal warm-weather main course. In fact, I think that after making the dish, you’ll agree that sides of marinara are for late nights and bad movies, but not usually for fresh and seasonal cooking.
Sautéed Calamari w/ Grape Tomatoes and Summer Herbs
Farmers Market Bill $12/4 servings= $3/serving
Heat 2 tablepoons of olive oil in a cast iron skillet over high heat
Blot dry 1.5 pounds of squid and slice into small rings
Season a half cup of bread crumbs with salt and pepper
Add a teaspoon of white flour
Dredge squid very lightly in breadcrumb flour mixture and place in pan
(If your pan is crowded, do this in smaller batches or the squid may not brown)
Sauté for 2 minutes, stirring occasionally
Slice a pint of grape or cherry tomatoes in half
Chop a large handful of basil, tarragon, parsley, or whatever else is fresh
Toss squid with tomatoes and herbs
Squeeze the juice of half a lemon and drizzle with olive oil
Add salt and pepper to taste
