Calamari Recipe
Lemon Chili Oil, Sun-dried Tomato, Pepperoncini, Kalamata Olives, Romesco Sauce
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Ingredients
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Main Ingredients
Lemon Chili Oil
Romesco Sauce
Method
Preparation of Lemon Chili Oil
- 1
Make the Oil
In a small saucepan, combine the olive oil, lemon zest, red chili flakes, and salt. Heat over low heat for about 5 minutes, allowing the flavors to infuse. Remove from heat and stir in fresh lemon juice. Set aside to cool.
Preparation of Romesco Sauce
- 2
Blend the Sauce
In a blender or food processor, combine the roasted red peppers, toasted almonds, minced garlic, olive oil, red wine vinegar, and salt. Blend until smooth and creamy. Adjust seasoning to taste. Transfer to a bowl and set aside.
Cooking the Calamari
- 3
Cook the Calamari
In a large skillet over medium-high heat, add a splash of olive oil. Once hot, add the cleaned and sliced calamari. Sauté for about 2-3 minutes until they are opaque and cooked through. Be careful not to overcook, as they can become rubbery.
- 4
Combine Ingredients
Once the calamari is cooked, add the chopped sun-dried tomatoes, sliced pepperoncini, and halved Kalamata olives. Toss everything together and cook for an additional 1-2 minutes to warm through.
Assembly
- 5
Serve the Dish
Transfer the calamari mixture onto a serving platter. Drizzle with the lemon chili oil and serve alongside the Romesco sauce for dipping. Enjoy!