In celebration of Christmas Eve, I thought it would be perfect to try this recipe I had recently bookmarked. My husband loves Calamari and he did enjoy this recipe. However, I feel like the tomatoes were on the stove to long and made this more into a stew than a salad. We both agreed that this recipe would be good if the calamari was grilled and the tomatoes were the good ones from the summer time!
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 5 Roma tomatoes, chopped
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 pound calamari, cleaned, sliced into 1/4 to 1/2-inch slices
In a large skillet, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and red pepper flakes and cook for 2 minutes. Season the calamari with salt and pepper and add to the skillet. Saute, stirring frequently, until cooked through, about 2 to 3 minutes. Drain the mixture in a colander.
*The original recipe calls for capers and a lemon and olive oil dressing which I omitted. See link below for remaining ingredients.