Calamari with garlic and lemon

Name: Calamari with garlic and lemon
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 800 grams Calamari rings; 8 cloves garlic; 1/3 cup olive oil; 1/2 cup lemon juice; 1/2 cup parsley; 1 chili pepper; 1 teaspoon salt

Calamari rings tossed over very high heat for two minutes with garlic, finished with lemon and parsley.

Cooking time: 25 min
Hands-on time: 20 min
Difficulty: Medium
Cuisine: Italian
Calories: 540
Contains: Shellfish

Calamari cooks for just two minutes, and straight after that it starts to turn rubbery. So the rings are dried completely, because any water steams them instead of searing them, and the heat is very high from the start.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the calamari

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Equipment

Wide frying pan — Space and high heat are what stop the squid boiling in its own liquid.

Method

Dry the rings completely — any water will stew them instead of searing them.
6 min
You’ll know it’s ready when
The rings are dry and there is no water in the bowl.
Heat the oil over a very high heat, and add the garlic for just a few seconds.
3 min
You’ll know it’s ready when
The garlic is fragrant but hasn't colored.
Add the squid all at once and stir over high heat for just two minutes.
3 min
You’ll know it’s ready when
The rings have turned opaque white and shrunk slightly.
Tip: Past two minutes it turns rubbery — turn off the heat.
Add the lemon, salt and parsley, toss, turn off the heat, and serve immediately.
3 min
You’ll know it’s ready when
The rings are tender and the sauce is reduced and glossy.