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Pan-fried Baby Squid

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    Pan-fried Baby Squid

    The preserved lemon slices make this a dish to remember and a welcome change from the breaded and fried calamari more commonly found.

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    1.5 lb (750 g) cleaned calamari (baby squid)
    10 roasted garlic cloves
    2 tomatoes, pitted and sliced thinly
    1/2 preserved lemon*, thinly peeled
    Extra-virgin olive oil
    Salt and pepper, to taste
    Fresh minced herbs (optional)

    Heat a large fry pan to high with oil. Add all ingredients in single layer (do two batches if necessary) and sauté for about 1 minute–or until calamari is white. Do not overcook or the calamari will be rubber! Serves 6.

    Preserved Lemons

    You’ll make more than this dish needs, but these lemon curls are great for seafood Mediterranean salads or added to aioli.

    2/3 cup (75 mL) rock salt
    4 organic lemons scrubbed clean
    1/4 cup (60 mL) extra-virgin olive oil

    Quarter lemons, squeeze, and place in sealed container with salt. Shake. Leave in fridge for 7 days/nights, shaking or turning upside down occasionally.

    To use: Remove pith and use peel only. Slice thinly.

    source: "Vintropolis", alive #381, March 2006

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    Pan-fried Baby Squid

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