Recipe: Lidia's Spicy Calamari

LIDIA'S SPICY CALAMARI

"Today, squid frequently are sold already cleaned, which is a convenience for the home cook. If you are not a fan of squid, you could also prepare scallops, swordfish, or even a fillet of cod using this recipe."

2 pounds cleaned calamari, whole bodies (skin on or off) and tentacles
3/4 cup extra-virgin olive oil, divided use
6 plump garlic cloves, peeled and crushed
1 1/2 teaspoons kosher salt, divided use
1/2 teaspoon peperoncino (red pepper) flakes, or to taste
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh Italian (flat leaf) parsley

Dry the calamari well, and put them into a large bowl. Pour over them 1/2 cup of the olive oil, and add the garlic, 1 teaspoon salt, and the peperoncino. Toss to coat and let marinate at room temperature for 30 minutes to an hour.

When you are ready to cook the calamari, make the dressing. In a small bowl, whisk together the remaining 1/4 cup olive oil, the lemon juice, remaining 1 teaspoon salt and the chopped parsley until emulsified.

Set a heavy-bottomed skillet or saute pan, 12-inch diameter or wider, over high heat, and when it is very hot, lift the calamari out of the marinade with tongs, let it drain briefly, and then lay a batch of them flat in the dry skillet. Sear the calamari, turning several times, until the edges of the bodies and the tentacles are caramelized and crispy, about 2 minutes per batch. If you are using unskinned calamari, the skin will darken to a deep-reddish hue.

As the calamari come out of the skillet, arrange them on a warmed platter. When all of the calamari are done, drizzle the dressing over them, and serve right away.

Makes 6 servings
Source: Lidia Cooks from the Heart of Italy