Sicilian Calamari Recipe
Orange ginger glaze, toasted marconaalmond, blistered shishito, balsamic glaze
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Ingredients
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Calamari and Glaze
Method
Preparation and Cooking
- 1
Prepare the Orange Ginger Glaze
In a small saucepan, combine orange juice, grated ginger, soy sauce, and honey. Bring to a simmer over medium heat and cook for about 5 minutes, or until slightly thickened. Set aside.
- 2
Cook the Shishito Peppers
In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add shishito peppers and sauté for about 5-7 minutes until blistered and tender. Season with salt and pepper, then remove from the skillet and set aside.
- 3
Fry the Calamari
In the same skillet, add the remaining tablespoon of olive oil and heat over medium-high heat. Add the calamari and cook for about 2-3 minutes until they turn opaque and slightly golden. Season with salt and pepper.
- 4
Serve
Arrange the cooked calamari on a plate, top with the orange ginger glaze, scatter the sautéed shishito peppers, and sprinkle with chopped Marcona almonds. Drizzle balsamic glaze over the top before serving.
