Catalan Saute of Calamari (Squid) in Onion Marmalade
Yield
4 servingsPrep
15 minCook
50 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
calamari
and tenacles, clean |
* |
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | each |
red chili peppers
dry, broken |
*
|
| 3 | large |
onions
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
calamari
and tenacles, clean |
* |
| 45 | ml |
olive oil, extra-virgin
|
|
| 1 | each |
red chili peppers
dry, broken |
*
|
| 3 | large |
onions
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Clean calamari and cut tubes crosswise into ½ inch rings.
Dry calamari on paper towels and reserve.
In a medium frying pan, heat 1 tablespoon oil over medium-high heat.
Add the calamari and sauté until the rings turn opaque white, about 30 seconds to one minute.
Transfer calamari to a bowl and set aside.
Wipe pan dry, add remaining oil and heat.
Add chile pepper and heat until it turns dark.
Remove chile with a slotted spoon and discard.
Add the onions to the hot chile oil and cook, stirring, until onions are wilted, about 5 minutes.
Reduce heat to medium, partially cover pan and cook, stirring occasionally, until onions are caramelized (golden brown), 30 to 40 minutes.
(Add more oil if onions are dry or stick to the pan).
Season with salt/pepper.
Add calamari and stir until heated throughout.
Serve with slices of hot or toasted French bread.
