To this day, calamari continues to remain on Tom’s, “I really won’t eat that” list (I’m working on him though). It was actually the first (of only a few) things that I have cooked for him that he actually wouldn’t/couldn’t eat. Full disclosure: this particular calamari steak turned out so badly, we both had to throw it away. I later found out that he strongly dislikes squid, so it already had a black mark (heh, heh) against it, however, on our first date, he managed to choke down, without mention or commentary, the other four foods that he strongly disliked (I, of course, happened to make them all in one dinner, lucky Tom). To think, I was quite pleased with myself for cooking him, what at the time, was my most impressive meal. It was what I cooked myself when I wanted to be fancy. It also happened to include four of my favorite things: lamb, eggplant, mushrooms and legumes. Well, they do say opposites attract.
That was over twenty-one years ago and I am much better at cooking calamari now, and cooking in general. I think Tom is (secretly) starting to like squid, but baby steps are in order here. [Tom here, uh, Hell no] I would never subject him to another dinner of calamari doré, so I will happily take my squid to Fiesta Friday this week but I won’t say “more for us”, instead I’ll say “since he’s not here!”
Simple Sautéd Calamari with garlic, olives & tomato
The first time I was able to cook fresh squid (not previously frozen), it was a game changer. Hard to come by, but I highly recommend it if you find some.
INGREDIENTS
1/2 lb squid (calamari) (both tentacles and tubes)
1-2 TB olive oil and a pad of butter
1 small tomato, diced
3 good quality olives of your choice, pitted, sliced or chopped
2-3 TB fresh courtly chopped Italian parsley
COOK
Rinse and drain the calamari tubes and tentacles; dry with paper towels. Season the calamari with sea salt and pepper. To a hot sauté pan, drizzle in some olive oil. Throw in the chopped garlic followed by the calamari, toss once or twice and quickly throw in a handful of diced tomatoes, good-quality olives cut in pieces and chopped, fresh parsley (if you like, melting a little butter in is nice too). Then squeeze in juice from a lemon wedge and voila – a quick and tasty first course. Serve with a slice of grilled bread.
Come on over to Angie’s place for Fiesta Friday to check out all the other great food and weekend inspiration.
Your photo didn’t link properly, but I fixed it. This Looks SO YUM, Stacey! I do love calamari. That’s one seafood I’ll gladly tuck in, especially fried. I know, I know, not good for you, but so good! 🙂
I must be the problem child (guest). I have been getting error messages and can’t seem to troubleshoot. Would love to know what I am doing wrong. I am posting/linking from my iPad, which might be the problem? Thanks for fixing.
I knew you liked calamari, which is why I brought it today (you told me when I asked about you not liking seafood); I try to accommodate people’s likes and dislikes when I can. I used to only eat fried but I am hooked on sautéed or grilled now. The flavor shines through and you realize, the squid tastes pretty darn good and doesn’t need a coat to hide behind.
iPad is no good, I mean for the linking, otherwise I sleep with it. Lol… Hubby gets so jealous sometimes! 🙂 Yup, iPad is the culprit, pretty sure. Thanks for posting calamari on my account. I had fish today, btw. No-meat Friday. Unfortunately, fried. With hush puppies and onion rings, all fried. Tsk, tsk, tsk…
No judging here on the fried food; I am a big fan (check out my post “will the real fried chicken please come forward”.
Impressed that you had fish today – high five! Hush puppies and onion rings required.
Well in my case, fried gizzards, onion rings/fries and cheese burger required to wash down “Lucky Wishbone” fried chicken. I do always accompany this with a Roquefort salad prior.
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Well, I love calamari, so I would love to have some. Thanks for bringing this recipe to the Fiesta! 🙂
My pleasure. I am munching on your ricotta stuffed dates right now.
Your photos are awesome! Well, calamari is an acquired taste for many. I know many people who don’t’ care for it, but I love it! Thanks so much for bringing this to Fiesta!
True, true. I think it is sometimes physiological though; people can be put off by the notion of squid. That and there are so many places that cook it poorly so as to give it a bad rap. Glad you like it and thanks for mentioning my photos.
It has been so long since I have been able to find fresh calamari, I had forgotten how much I love and miss it. Super recipe.
Fresh calamari is hard to come by. It shows up now and again at my fish market, Gemini, but when that is unavailable, the previously frozen is just fine too. This prep is so easy that you could have a light supper or hot lunch on the table in under 15 minutes. I’m glad you like it.
Looks so good Stacey! I think this may be the recipe to get me away from fried calamari…at least once in awhile 🙂 Thanks for sharing you recipe!
Thanks, I hope you give it a try. I used to be skeptical of calamari that wasn’t fried but when I came across fresh calamari at my fish market one day, I decided to try something new. Now I choose to cook it this way more often than frying.
Tom didn’t get his aversion to calamari from me;-) I happen to love it and had it at Seasons Restaurant not long ago! Alas, it was fried, but tender and juicy. We must go there on your next trip to Albuquerque (the guys can order something else!!)
You photos are coming through here just fine and make my mouth water.
I know, he didn’t get his aversion to mushrooms and squash from you either…what’s a squash, mushroom and squid eating girl to do?
He has come a long way though and will now eat most things but is still holding out on the squid (although, I fed him one bite of grilled calamari a few months back that he said was good…yet now doesn’t remember).
I love calamari, so let’s all divvy up Tom’s share! He he! The only thing that troubles me about squid is when they serve it with the heads on at the restaurant or heads on when I buy it and have to cut and clean it. Yuck. But, good fried squid rings, on top of lovely bread, will cure that any time. I like the addition of olives to your dish.
Sounds like a plan, he won’t argue with that.
I have’t had the displeasure of dealing with the head so I will consider myself lucky. I used to hate the tentacles but now like them even better than the rings.
Ah calamari! It’s been so long! With my husbands allergy to seafood I don’t get to eat it as much as I’d like! Looks delicious 🙂
With my husband’s dislike of calamari, I only make it when he’s not around or when in company of more calamari lovers than haters. Got to take care of your cravings too.
Hi Stacey, this is a great recipe. I love Calimari. Yours sound good.
I like your blog and the title is so funny.
Chantal
Thanks. I love getting feedback on my blog and it’s name. Glad you found it funny and hope it made you smile. Please stop in again.
The photos are beautiful. I do love calamari; my favorites are fried or cevichi style, but I will definitely try this one.
Hard to beat fried but this one sure gives it a run. Let me know what you think.
Hahah, your first dinner date story is adorable, Stacey! I love calamari and your recipe looks fantastic!!
Thanks. The dinner date has a dog story too (involving Buffy, my first). I will share that sometime.
Me too. I did get him to admit liking the three pieces I made him that were fried…baby steps.
Ooh, dog stories are my favorite! Can’t wait to hear about it, Stacey! 🙂
This looks delicious! Calamari is so good and I am sure no one can resist yours 🙂
…except my husband, of course. Thanks.
🙂 I hope he will come around!