- Prep Time: 5 min.
- Cook Time: 15 min.
- Yield: 4 appetizer portions
For calamari lovers, this quick appetizer is very easy to make and is full of rich flavor. This time, I substituted freshly chopped and seeded Roma tomatoes with a can of fire-roasted diced tomatoes.
Contents
A lovely, ready-made tapenade works very well. I have used a marvelous one that was made with Lucerno olive oil. It already contains onions, extra virgin olive oil, capers, and garlic. I just added more of each.
Ingredients
- 1 can (14.5 oz.) fire-roasted, diced tomatoes
- 1 small onion, very finely chopped
- 2 tablespoons of olive oil
- sea salt and black pepper
- 3 cloves of garlic, smashed with a knife blade
- 2 tablespoons of dry white wine
- 1 tablespoon capers
- 12 Kalamata olives, pitted and sliced in half
- 2 squid steaks, about 5 oz. each
- juice, 1/2 lemon
Instructions
- Cut the calamari steaks lengthwise into 1-inch-thick strips. Set aside.
- In a sauté pan, warm 1 tablespoon of the olive oil over medium heat. Add the onion, sprinkle with salt, and fry until the onions are soft and transparent.
- Add the tomatoes and garlic. Cook, stirring frequently, for 5 minutes. Add the rest of the ingredients, except the squid strips and the remaining 1 tablespoon of olive oil.
- Stir and cook for 5 minutes. Add the calamari strips, stir, and sauté for 5 more minutes.
- Remove from the heat and stir in the remaining olive oil. Transfer calamari and sauce to four individual serving plates. Serve with pita triangles and a nice glass of retsina or dry white wine.
