Kate Heyhoe

Kate's Global Kitchen


Yianni's Calamari

by Kate Heyhoe


Serves 4


1/4 cup extra virgin olive oil
8 cloves garlic, minced
2 teaspoons paprika
1 teaspoon dried oregano, crushed
1 teaspoon coarse ground black pepper
1/2 teaspoon dried thyme, crushed
2 lemons
1/4 cup dry white wine
2 pounds squid, cleaned and skinned
2 teaspoons kosher salt
1/4 cup fresh parsley, chopped

• In a small bowl, mix together the olive oil, garlic, paprika, oregano, pepper, and thyme. Set aside.

• Cut the lemons in half. Cut one lemon half into 4 wedges. Squeeze the juice from the remaining halves into a small bowl. Add the wine to the bowl and set aside.

• Cut the squid bodies into 1/2 inch diagonal slices. Leave the tentacles whole, unless they are large, in which case, cut them in half.

• Heat a large, heavy skillet or griddle over high heat until very hot. Add the olive oil mixture, stirring quickly to lightly cook the garlic, about 1 minute. Add the squid and lemon-wine mixture. Sprinkle on the salt. Cook on high heat, stirring, until cooked through, about 1 more minute. Add the parsley and fry 10 to 20 seconds. Do not over cook, or the squid will become tough.

• Serve the squid with the pan juices and the reserved lemon wedges.

Serving suggestion:
Crusty French bread and a Greek salad make this a perfectly light and tasty summer meal. Don't forget the ouzo.


Kate's Global Kitchen for May 2004:
05/07/04     The Brilliance of Bamboo
05/14/04     Fishing for Yankees
05/21/04     Kandy Pineapple
05/28/04     Memorial Day: Food in Hand


Copyright © 2004, Kate Heyhoe. All rights reserved.


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