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Introduction:
Calamari with parsley sauce is one of the most refined and simple dishes of Mediterranean cuisine. The natural sweetness of the calamari marries perfectly with the freshness and aroma of the parsley, creating a combination of flavors perfect for a light lunch or a summer dinner. This recipe celebrates the purity of the ingredients and the enhancement of fresh fish with a quick and tasty preparation, ideal for those who love the flavors of the sea without complications.
Ingredients (for 4 people):
For the calamari:
800 g of fresh calamari (already cleaned)
2 tablespoons of extra virgin olive oil
1 clove of garlic
Salt and black pepper to taste
Juice of half a lemon
For the parsley sauce:
1 large bunch of fresh parsley
1 small clove of garlic
50 ml of extra virgin olive oil
1 tablespoon of lemon juice
Salt to taste
Preparation:
Prepare the parsley sauce: wash the parsley thoroughly, dry it and chop it finely together with the garlic. Pour everything into a blender, add the lemon juice, oil and a pinch of salt. Blend until you obtain a smooth and fluid sauce. Set aside.
Clean the squid (if they are not already cleaned), removing the skin, beak and internal feather. Cut them into rings and make a small incision in the body to facilitate cooking.
In a large pan, heat two tablespoons of olive oil with a clove of garlic. When it is very hot, add the squid and cook over high heat for about 3-4 minutes, turning them often. They must remain tender: prolonged cooking would make them rubbery.
Add a pinch of salt, pepper and a splash of lemon juice. Mix well, turn off the heat and let rest for a minute.
Plate the squid and season them generously with the parsley sauce.
Presentation and storage tips:
Serve the calamari with parsley sauce on a bed of mixed salad or with slices of toasted rustic bread.
Add a drizzle of raw oil and a sprinkling of grated lemon zest for an extra aromatic touch.
It is best to eat the calamari freshly prepared, but if you have any leftovers, you can store them in the refrigerator in an airtight container for up to 1 day. Reheat them briefly in a pan with a drizzle of oil.
Variation:
see the rest on the next page
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