Once again I was able to sleep in on Saturday which is something that is becoming increasingly rare in my life these days. This has been one of those nice weekends that I didn't have any plans and the weather was perfect for staying in and getting some work done in the kitchen. I really didn't do a whole lot yesterday. I had just defrosted some squid because I was all set to make this recipe and then that crazy Anne Burrell chick disrupted my plans. I have mentioned before, but I don't really watch her show because of her weird grunting and fist pumping, but I caught the tail end of her describing these noodles and I was intrigued. I am not really sure how they worked in her plan of chicken under a brick, but for a light Saturday dinner, this is exactly what I was looking for. To sop up the amaaazing juices, I used my favorite no knead bread recipe which I literally mixed together as soon as I saw this calamari being made. I have made this bread so many times, I don't even need (knead?) to look at the original recipe any more. One of the keys to making this a great dish is to have everything ready before you begin because it is quick going once you start. It is fast and easy and delicious. There are a ton of juicy drippings so you may want to use extra bread which rubbed with garlic is my culinary obsession for the week. The arugula gives this just enough freshness and a nice bite. I highly recommend this recipe.
Enjoy your Sunday! I am off to the farmers market and then to see the movie UP. What are you all up to today?
PS, to my Greek crew...Lorenzo Lamas!! Happy Anniversary :)
Calamari "Noodles" with Olives and Arugula
(Adapted from Anne Burrell)
Makes 2-3 servings
1/2 pound clean calamari, tubes and tentacles (or only tubes, if you prefer)
Extra-virgin olive oil
2 large cloves garlic, smashed, plus 1 for rubbing bread
Pinch crushed red pepper flakes
1/4 cup dry white wine
2 tablespoons kalamata or gaeta olives, slivered
2 slices crusty bread
1 large handful washed baby arugula
1 tablespoon chopped parsley, for garnish
Cut each calamari tube in strips lengthwise that are about 1/4-inch wide. If using the tentacles, cut in segments.
Coat a large saute pan generously with olive oil. Add the smashed garlic cloves and crushed red pepper and bring to a high heat. When the garlic is golden brown and very aromatic remove the garlic and discard. Carefully add the calamari and quickly toss or stir in the hot oil. Season with salt and saute for 1 to 2 minutes or until the calamari turn from translucent to opaque. Add the wine and the olives and cook until the wine has reduced by about half. Taste to see if the seasoning is correct.
While the calamari is cooking, toast or grill the bread. Rub the bread with the remaining garlic clove and drizzle generously with olive oil.
Divide the arugula between 4 serving bowls. Spoon the calamari and juices over the greens. Cut each piece of bread in half on the bias and arrange on the calamari. Garnish with parsley and serve.