Saturday, December 15, 2007


Calamari pasta (recipe in the comments)
Lemon broccoli

Peppermint bark
Hot tea
Today Michigan is predicted to get a ton of snow! We're all excited about the first sledding of the season tomorrow and, thus, a hearty, spicy, yummy meal was warranted. This is an excellent recipe, spotlighting an underused protein source - calamari. Frozen calamari rings are cheap, easy to use, and TASTY. Squid are low on the food chain, limiting biomagnification concerns, and plentiful, lowering overfishing concerns. Yet, they're rarely used. Is it the fact that folks think squid are gross? Most people don't have a problem when they're breaded and fried! Well, they're great other ways, and if you're worried this is a pain-free introduction. Go ahead, try some squid!

Note:Trader Joe's was out of plain calamari rings, so we made this with their frozen seafood blend (calamari, scallops, and baby shrimp). I like it both ways, but would be inclined to stick to all calamari.

Prep Notes
Difficulty: Easy
Chopping: Parsley, grating Parmesan
Time: 25 minutes
Make ahead: Make the sauce ahead and toss with pasta last minute.

J: "Really, this is so good."
M: "Easy, cheap elegance."

1 comment:

J said...

Calamari Pasta – M & J (Inspired by Whole Foods)
Serves 4

1 lb. dry penne pasta
2 T extra-virgin olive oil
4 garlic cloves, minced or pressed
1 T red pepper flakes
1 can diced tomatoes, un-drained
1 lb frozen calamari rings, un-defrosted (frosted?)
Juice of ½ lemon, + more for the table
½ cup parsley, chopped
4 T Parmesan, grated
Salt and pepper, to taste

Cook the pasta and drain.

Meanwhile, heat the oil in a deep skillet over medium-high heat. Add garlic, pepper flakes, and tomatoes. Cook 2 minutes, stirring occasionally. Add calamari and cook until opaque (1-3 minutes). Stir in lemon juice and simmer rapidly until sauce is slightly thickened, about 2 minutes. Add parsley and pasta. Toss until heated through. Sprinkle with parmesan. Taste and season with salt and pepper. Serve with extra lemon.