This calamari with marinated tomatoes recipe was given to me by Chef Sascha Lyon from Soleto Trattoria & Pizza Bar in downtown Los Angeles. It’s rustic and just spicy enough to make it a car cry from those expected fried versions.
Making this in small batches so the pan remains very hot throughout the cooking process is a recommendation.
- 1 pound calamari cleaned and cut into rings. tentacles included if desired. make sure calamari is well drained and relatively dry
- 2 ounce olive oil
- 1 cup roasted, peeled and deseeded anaheim chilies cut into strips
- 1 cup roughly chopped fresh tomatoes, marinated at least 1 hour in herbs & olive oil then drained
- 4 tablespoon chopped italian parsley
- 1 teaspoon crushed red pepper flakes
- 2 tablespoon minced garlic
- 1 pinch kosher salt
- 1 lemon, juice only
Set a large sauté pan over high heat. Add olive oil and heat until shimmering. Add the squid and cook over high heat, tossing, until starting to turn opaque, about 1 minute. When the calamari is starting to color add garlic and salt. Continue cooking over high heat until garlic is golden brown. Then add chilies, tomatoes, parsley and red pepper, tossing to combine. Remove from heat and finish with lemon juice. Serve hot.