SPICY CALAMARI WITH TOMATO, CAPERBERRIES AND PINE NUTS

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Spicy Calamari With Tomato, Caperberries and Pine Nuts image

Provided by Melissa Clark

Categories     dinner, quick, weekday, main course

Time 15m

Yield 2 servings

Number Of Ingredients 13

1 cup Israeli couscous
2 tablespoons extra virgin olive oil
1 large shallot, minced
1 rosemary sprig
4 garlic cloves, minced
2 tablespoons pine nuts
1/2 teaspoon crushed red pepper flakes, or to taste
Kosher salt
1 28-ounce can diced tomatoes
1 pound squid, cleaned, bodies cut into 1/2 -inch rings, tentacles left whole
1/4 cup sliced caperberries
3 cups baby spinach leaves, packed
1 scallion, thinly sliced, for garnish

Steps:

  • Bring a small pot of water to a boil and add couscous. Cook for 1 minute, then drain.
  • Meanwhile, in a large skillet, heat olive oil. Add shallots and rosemary and sauté for about 2 minutes, until shallots are golden. Add garlic, pine nuts, red pepper flakes and salt and sauté for 2 minutes.
  • Add tomatoes and bring to a fast simmer. Cook for 6 minutes. Add squid and caperberries and cook for about 2 minutes, until squid is just opaque. Stir in the spinach and couscous (spinach will wilt). Season with more salt and serve garnished with scallion.

Nutrition Facts : @context http, Calories 818, UnsaturatedFat 18 grams, Carbohydrate 99 grams, Fat 24 grams, Fiber 14 grams, Protein 53 grams, SaturatedFat 3 grams, Sodium 1851 milligrams, Sugar 14 grams

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