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Calamari Neapolitan Style

Canadian.Recipes's picture
Ingredients
  Cleaned squid tubes 1 Pound, cut in 1 inch rings and patted dry
  All purpose flour 1⁄2 Cup (8 tbs)
  Olive oil 2 Tablespoon
  Raisins 1⁄3 Cup (5.33 tbs), soaked in 1/2 cup warm water until plump
  Toasted pine nuts 1⁄3 Cup (5.33 tbs)
  Garlic 2 Tablespoon, minced
  Plum tomatoes 1 Cup (16 tbs), chopped
  Chopped flat leaf parsley 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Lemon wedges 2
Directions

COMBINE THE SQUID RINGS and flour in a small bag, hold the top closed, and toss to coat the squid in the flour.
Remove the squid from the bag, shake off the excess flour, and set aside on a plate.
HEAT THE OLIVE OIL in a large, heavy skillet over medium-high heat.
When hot, add the squid and cook for 1 minute.
Drain the plumped raisins, discarding the water, and add them to the squid with the pine nuts and garlic.
Cook for 1 minute longer, then stir in the tomatoes, parsley, and lemon juice.
SPOON THE SQUID and sauce onto individual plates and serve immediately, with bread or rolls on the side.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Seafood
Interest: 
Everyday

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