| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Catalan |
Seafood |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Calamari And Tenacles; Clean |
| 3 |
tb |
Olive Oil; Virgin |
| 1 |
|
Dry Red Chile Pepper; Broken |
| 3 |
lg |
Onions |
|
|
Salt & Pepper To Taste |
INSTRUCTIONS
From: Christian Lang <Lang@ONLINE-SERVICE.DE>
Date: Tue, 9 Jul 1996 20:12:10 -0700
Clean calamari and cut tubes crosswise into 1/2" rings. Dry calamari on
paper towels and reserve. In a medium frying pan, heat 1 Tbs. oil over
medium-high heat. Add the calamari and saute 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), 30-40
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.
EAT-L Digest 8 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”