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Ingredient
California Farm Calamari Tapas
Introduce
Chef :
Hobby HorsemanCalifornia Farm Calamari Tapas
We get our calamari frozen here, and like to make tapas with them, which is a bit tricky because they cannot be too wet or soggy when served spanish style, so we use two hot skillets instead of one, and transfer the rings and tentacles from the wet one to the dry one.
Ingredient
Food ration :
4 peopleCooking time :
Under half an hour
1 pound
calimari rings and tentacles
4 cloves
garlic
Cooking instructions
* Step 1
Run cold water over calimari in collander till thawed, 10 minutes, drain and dry with paper towels on cutting board. Sprinkle flaked seasalt over.
* Step 2
Heat two cast iron skillets 5 minutes till thoroughly hot. When very hot, spray both bottoms with olive oil till coated.
* Step 3
Sear calimari in first cast iron skillet, it will release its juices after 2 minutes, flip with thongs and release juices from other side, 2 more minutes.
* Step 4
Transfer calamares to dry skillet, brown with garlic, salt and red chili flakes and green fennel. Sprinkle with some olive oil and lemon juice. Serve on small plates.
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