Sautéed Calamari Recipe
Farro, Arugula, Tomatoes, Onions, Roasted Peppers, Evoo
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Cook the Farro
In a medium saucepan, bring 3 cups of water to a boil. Add 1 cup of farro and a pinch of salt. Reduce heat to low, cover, and simmer for about 25-30 minutes, or until tender. Drain any excess water and set aside.
- 2
Prepare the Vegetables
While the farro is cooking, thinly slice the red onion, halve the cherry tomatoes, and chop the roasted red peppers into bite-sized pieces. Mince the garlic cloves.
- 3
Prepare the Calamari
If using whole calamari, clean and slice them into rings. If using pre-cleaned calamari, simply rinse and pat dry.
Cooking
- 4
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the sliced onions and sauté for 3-4 minutes until they begin to soften. Add the minced garlic and sauté for another minute.
- 5
Add the Calamari
Increase the heat to medium-high. Add the calamari to the skillet and season with salt and black pepper. Sauté for about 3-4 minutes until the calamari are opaque and cooked through.
- 6
Incorporate the Remaining Ingredients
Add the cherry tomatoes and roasted red peppers to the skillet, stirring gently to combine. Cook for an additional 2-3 minutes until heated through.
- 7
Combine with Farro and Arugula
Add the cooked farro and arugula to the skillet. Drizzle with the remaining tablespoon of olive oil and toss everything together until the arugula is wilted and everything is evenly combined.
Serving
- 8
Plate and Garnish
Serve the sautéed calamari mixture immediately, garnishing with a squeeze of fresh lemon juice over the top. Enjoy!
