2 Tbsp olive oil , divided 1 onion , sliced ½ bunch broccolini , cut into bite-size pieces * 2 cloves garlic , thinly sliced 1 lb cleaned squid , cut into bite-size pieces ¼ head radicchio , rough chopped * 2 tsp crushed red pepper 1 tsp salt , more to taste if needed ½ lemon , juiced ½ bunch cilantro , rough chopped ½ bunch dill , rough chopped
Heat skillet over medium heat , add 1 Tbsp olive oil . When oil is hot and shimmering , add onion , broccolini and garlic to pan , seasoning with a pinch of salt . When vegetables are halfway cooked and have a little bit of color on them , take out of pan and reserve in a bowl .
Heat skillet again , this time over high heat . When just starting to smoke , add 1 Tbsp oil and then squid immediately after , shaking to spread squid out in pan for even cooking .
Season with a pinch of salt and add in cooked vegetables , followed by radicchio . Turn off heat as soon as radicchio wilts .
Squid is cooked when flesh turns from translucent to white , 2 – 3 minutes total . Finish with a drizzle of olive oil , lemon juice and fresh herbs .
* Note : Feel free to use any fresh crunchy vegetables that will hold up to quick cooking : carrots , kale , asparagus , etc .
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KG Kitchen and Bar ’ s Calamari Created by chef de cuisine James English , kgkitchenbar . com
4 Tbsp butter 2 Tbsp garlic ½ cup pitted Greek olives ½ cup grape tomatoes ½ cup banana pepper rings 4 cups Fis Chic breading 12 oz fresh Point Judith squid 1 cup arugula 2 tsp salt Pinch of pepper 2 lemon wedges
Tomato Aioli : 1 tsp tomato paste ¼ cup crushed tomatoes ¼ tsp cayenne pepper 1 tsp paprika 1 tsp chopped garlic 3 Tbsp white vinegar ½ teaspoon salt 1 cup mayonnaise
Preheat your fryolator to 350 degrees .
Make the tomato aioli : Combine all ingredients except for the mayonnaise in a blender . Puree until smooth . Whisk the tomato puree into the mayonnaise .
In a saute pan over a low heat , melt the butter .
Add garlic and cook gently until fragrant but not brown , about 2 minutes . Add the olives , tomatoes and banana peppers and cook another minute .
Put the Fis Chic , salt and pepper into a mixing bowl , and add the calamari . Use your hand to thoroughly coat the calamari with the Fis Chic . Use a mesh basket to shake off excess breading .
Fry calamari in preheated oil for 1 minute until golden brown .
Transfer fried calamari into the saute pan with the other ingredients , add the arugula , and toss to mix everything together .
Plate and serve with lemon wedge and tomato aioli .
Calamari al Arrabbiata Recipe from Armando Bisceglia , owner of Bacco Vino and Contorni , bacco-ri . com
Olive oil Salt / pepper , to taste Garlic , chopped Calamari , cleaned and cut ( tentacles as well ) Red pepper flakes White wine Marinara sauce
In a pan , add olive oil , salt , pepper and chopped garlic . When oil is hot , add calamari , a nice hand of red pepper flakes and calamari . Saute for 30 seconds and add a splash of white wine and two ladles of marinara sauce . Saute for 3 minutes and plate . Alla vostra !
PHOTOGRAPHY THIS PAGE ( TOP AND BELOW ) COURTESY OF FEARLESS FISH MARKET AND BACCO VINO AND CONTORNI .
RHODE ISLAND MONTHLY l APRIL 2021 45