Best Sauteed Calamari With Tomatoes Basil Raisins And Pine Nuts Recipes

SPICY CALAMARI WITH TOMATO, CAPERBERRIES AND PINE NUTS

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

Ingredients

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

SPICY 3-MINUTE CALAMARI

Spicy 3-Minute Calamari image

Provided by Mario Batali

Categories dinner, easy, lunch, quick, appetizer, main course

Time 8m

Yield Serves 4

Number Of Ingredients 10

Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons pine nuts
2 tablespoons currants
1/4 cup caperberries
4 garlic cloves, thinly sliced
1 tablespoon hot red-pepper flakes
1 cup basic tomato sauce
1 1/2 pounds cleaned calamari, tubes cut into 1/4-inch rounds, tentacles halved
8 scallions, thinly sliced (reserve some for garnish)
Kosher salt and freshly ground black pepper.

Steps:

Heat 1/4 cup oil in a large sauté pan until just smoking. Sauté the pine nuts, currants, caperberries, garlic and red-pepper flakes until the pine nuts are golden brown, about 2 minutes. Add the tomato sauce, and bring to a simmer. Stir in the calamari, mix well and simmer for 2 or 3 minutes, or until the calamari is just cooked and completely opaque. Toss in the scallions, and season with salt and pepper. Pour into a large, warm bowl, sprinkle with the reserved scallions, drizzle with olive oil, and serve immediately.