Wash the calamari well, especially the inside of the the tubes, remove the fins if necessary and slice into 1.5 cm pieces. Dry the slices and the heads very well. This may take a bit of kitchen paper towel – the calamari won’t sear and brown if you don’t so this.
In a pan on high heat, add about two tablespoons of olive oil.
Add the calamari in batches, careful not to crowd the pan.
After 30 – 40 seconds, turn. You want both sides browned, in as little time as possible or else the calamari will become leathery and horrible. Add chillies to the pan a few seconds before the calamari is done. Remove, cover and set aside.
In a serving bowl or two individual bowls, portion out the pasta. Divide the calamari, tomatoes and zest between the two.
Add a generous glug of olive oil and salt to taste, and toss well. I also added a large squeeze of lemon juice and ate this while the calamari was still hot from the pan.
Serve cold on a warm day as a side or main meal.
with permission of The Food
and the Fabulous.
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Fabulous' blog, click here