Sauteed Calamari with Mint and LimeCourse: Starters
Avoid overcrowding the pan when sautéing the calamari. If there’s too many calamari in the pan, there won’t be enough space to sear the surfaces of the calamari. If you’re making a larger portion and can’t cook the calamari comfortably in the pan, don’t hesitate to cook them in smaller batches. To release the lovely minty aroma from the mint leaves, clap once while the leaves are in your palms. This action will subtly bruise the leaves to releases the aromatics.
300g of Calamari
Lime juice, as needed
Zest from half a lime
Lemon juice, as needed
10 Fresh mint leaves
2 Tablespoons of Extra Virgin Olive Oil
- Rinse the squid under cool running water. Drain thoroughly and gently pat dry with paper towel. Cut the squid into 1 cm thick rings and leave the tentacles whole.
- In a non-stick frying pan, heat 1.5 tablespoons of olive oil in pan over high heat.
- Pat calamari with paper towel again to remove any residual moisture. Place into hot pan and sauté for three minutes or until they begin to shrivel and become opaque.
- While calamari are cooking in the pan, wash mint leaves in cool running water and use paper towel to dry them thoroughly.
- Add salt to calamari to taste and sauté for another 30 seconds. Turn off heat.
- Transfer calamari into a bowl and season with remaining olive oil, add lime and lemon juice to taste. Add grated zest and mint leaves. Toss and serve.