Sauteed Rhode Island calamari recipe

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  • Yield: 4 Servingsas an appetizer (2-3 as an entree)


  • 1 pound squid, cleaned, tubes cut into 1⁄2" rings and tentacles halved
  • 1⁄2 cup cornstarch
  • 3⁄4 teaspoon granulated garlic
  • 3⁄4 teaspoon granulated onion
  • 1 teaspoon salt, plus more to taste
  • 1⁄2 teaspoon freshly ground black pepper
  • 2–3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4–5 garlic cloves, minced
  • 1⁄4 cup plain bread crumbs
  • 1 cup sliced, pickled cherry peppers
  • 1⁄4 teaspoon lemon zest
  • Freshly squeezed lemon juice, to taste
  • Small handful of parsley, finely chopped
How to Make It
  1. Rinse the squid and pat dry thoroughly using paper towels. In a large bowl, whisk together the cornstarch, granulated garlic, granulated onion, salt, and freshly ground black pepper. Dredge the squid in the cornstarch mixture, shaking off as much of the excess as possible. You want a very light coating here.
  2. Heat a large sauté pan over high heat. When it’s hot, add the olive oil to coat the bottom of the pan and then add the squid. Let them sit for one minute in the hot pan and then toss them around, sautéing for the next minute to 90 seconds to develop a little golden color. Remove with a slotted spoon to a paper towel–lined plate. If the squid don’t fit in your pan in a single, spaced-out layer, work in batches here and repeat the process.
  3. Reduce the heat to medium-low and add the butter. When it has melted, throw in the garlic and the bread crumbs and toast for a minute or so, until the bread crumbs deepen in color and the garlic turns fragrant. Add the cherry peppers, heat through for about 30 seconds, and then add the squid back in, tossing to coat completely with the bread crumbs and the garlic.
  4. Finish by adding to the pan the lemon zest, lemon juice, parsley, and a bit of salt to taste. Serve immediately.

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