Calamari With Lemon, Castelvetrano Olives And Bread Crumbs Recipe
Prep Time:
Cook Time:
30 minutes
Servings:
4 servings
Ingredients
  • 1 cup one-inch cubes of day-old rustic white bread, crust removed
  • 1 tablespoon extra-virgin olive oil
  • 1 small lemon, finely zested
  • 1 tablespoon finely chopped flat-leaf parsley
  • Salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 1 small lemon, peel left on and cut into small wedges
  • Pinch red pepper flakes
  • ¾ pound small squid--cleaned, bodies cut into ¼-inch rings and tentacles halved
  • 2 tablespoons dry white wine
  • Salt and freshly ground black pepper
  • ½ cup Castelvetrano olives (green Sicilian olives), pitted and chopped
Directions
  1. Make the bread crumbs: Preheat the oven to 350°. In a medium bowl, toss the bread cubes with the 1 tablespoon olive oil, lemon zest and 1 tablespoon parsley. Season with salt and pepper. Place the cubes on a sheet tray and toast for 20 minutes until browned and crisp. Remove from the oven and set aside to cool. When cool, place the bread cubes in a large plastic bag and crush with a rolling pin until large crumbs form. Set aside.
  2. Make the calamari: In a large skillet set over low heat, heat the 2 tablespoons olive oil. Stir in the garlic, lemon wedges and red pepper flakes and cook until softened, about 1 minute. Add the squid and white wine and increase the heat to medium. Season with salt and pepper and cook for 2 to 3 minutes until the calamari is no longer transparent. Stir in the olives.
  3. Transfer to a platter and spoon the excess liquid over the dish. Sprinkle with reserved bread crumbs and serve immediately.