Calamari in the Luciana Style

Name: Calamari in the Luciana Style
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Crushed hot red pepper; 118 milliliters dry white wine; 6 cloves garlic, peeled and sliced; 6 Tbsps extra-virgin olive oil; 118 milliliters chopped fresh Italian parsley; 1 teaspoon red-wine vinegar; 6 servings Salt; 142 grams 10 small (about squid (about 3 pounds total); 4 fresh thyme sprigs

Calamari in the Luciana Style might be just the hor d'oeuvre you are searching for. This gluten free, dairy free, and primal recipe serves 6. One serving contains 175 calories, 4g of protein, and 15g of fat. Head to the store and pick up thyme sprigs, squid, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Clean the calamari according to directions on page 40, leaving the skin intact if you prefer.

Ingredients you will need

Squid

Cut the bodies into 1/2-inch rings and set them and the tentacles in a colander to drain well.

Equipment you will use

Colander

Heat the olive oil in a wide, heavy skillet over medium heat. Scatter the garlic over the oil and cook, shaking the pan, until golden, about 1 minute. Increase the heat to high, scatter the calamari in the skillet, and season with the thyme and lightly with crushed red pepper. Cook, stirring regularly, until the water from the calamari has evaporated and the calamari have begun to caramelize, 6 to 8 minutes.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Squid

Garlic

Thyme

Water

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle the vinegar over the calamari and scrape up the browned bits from the pan.

Ingredients you will need

Squid

Vinegar

Equipment you will use

Frying Pan

Pour in the wine and bring to a boil, continuing to scrape the skillet. Cook until the wine is evaporated and the calamari are golden, about 5 minutes. Season with salt and crushed red pepper to taste, stir in the parsley, and serve.

Ingredients you will need

Red Pepper Flakes

Squid

Parsley

Salt

Wine

Equipment you will use

Frying Pan

Taste

Book, using the USDA Nutrition Database

Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.From the Trade Paperback edition.