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CALAMARTINI
Show 18.07
Watch Community Cooking Daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

(serves 4)

½ cup extra virgin olive oil
3 large garlic cloves, minced
1 serrano chile, seeded and minced
1 pound squid, cleaned and sliced into rings, but keeping tentacles whole
1-½ tablespoons white wine or rice vinegar
2 tablespoons flat-leaf (Italian) parsley, chopped coarsely
2 tablespoons celery leaves, chopped coarsely
12 pitted Kalamata olives
Sea salt and freshly ground pepper
4 martini glasses
4 pairs chopsticks

Heat half the olive oil in a large sauté pan and toss in the garlic.  Saute until garlic is golden.  (Be careful not to burn the garlic.)  Add the chilies and the squid, and cook for no longer than one minute, stirring with a wooden spoon.  Transfer the contents of the pan to a bowl.  Add the remaining oil, the vinegar and salt and pepper to taste.  Cover and leave in the refrigerator for at least 3 hours, but no longer than 4 hours.  Remove the bowl from the refrigerator ½ hour before serving.  Fold in the parsley and celery leaves.  Check the seasoning, and re-salt and pepper, if necessary.  Divide the marinated squid into attractive martini glasses.  Skewer three olives on chopsticks.  Balance the chopsticks on the martini glasses and serve.

Gene Gerrard
Community Cook