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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 253.3
  • Total Fat: 18.8 g
  • Cholesterol: 126.4 mg
  • Sodium: 556.8 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 1.3 g
  • Protein: 14.3 g

View full nutritional breakdown of Fresh Garlic Calamari with Parmesan calories by ingredient
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Fresh Garlic Calamari with Parmesan

Submitted by: BIGEARS2

Introduction

It's very important for this recipe to have really nice tomatoes, very fresh and good quality parsley and is nicer with larger , thicker calamari tubes
NOTE :- To peel a tomato boil enough water to cover a tomato. With a knife cut a cross on the bottom of the tomato, then place tomato in the boiling water for 1 minute. Put the tomato straight into cold water to stop it from cooking. This makes the skin much easier to pull of the tomato.
It's very important for this recipe to have really nice tomatoes, very fresh and good quality parsley and is nicer with larger , thicker calamari tubes
NOTE :- To peel a tomato boil enough water to cover a tomato. With a knife cut a cross on the bottom of the tomato, then place tomato in the boiling water for 1 minute. Put the tomato straight into cold water to stop it from cooking. This makes the skin much easier to pull of the tomato.

Number of Servings: 2

Ingredients

    350g fresh calamari tubes, cleaned
    4 cloves garlic, chopped
    2 tbsp olive oil
    2 tbsp finely chopped fresh continental parsley
    Salt and freshly ground pepper medley to taste
    1 lrg sweet tomato, peeled, deseeded and finely diced (see note)
    1/4 cup (25g) freshly finely grated parmesan cheese

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Directions

1. Place knife inside calamari tube and slice calamari tube down one side to open out the tube flat. Rinse the tube and if tube still has the quill, discard the quill.Then lay tube flat on chopping board, with the soft fleshy side facing upwards. Score the flesh on the fleshy side in a criss cross pattern with a sharp knife on the diagonal, being careful not to cut all the way through .(this is called pineappling or honeycombing). Pat calmari dry and cut into rectangular pieces about 6 cm x 2.5 cm.
2. Mix the garlic, oil, half of the parsley, salt and peper in a glass bowl. Add the calamari and toss through marinated, cover and refrigerate for at least 10 mins.
3. Heat a little oil in a char grill pan or B.B.Q flat plate until very hot. Cook the calamari in 2 batches, making sure to place the calamari scored side down first, tossing regularly, until they turn white. Add the chopped tomato and toss through to just heat.
4. Arrange the calamari on a plate and scatter with the parmesan and remaining parsley.

Number of Servings: 2

Recipe submitted by SparkPeople user BIGEARS2.






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