Greek Style Squid/Calamari - Recipe by Koji Cooks

GREEK STYLE SQUID/CALAMARI

Everyone loves crispy breaded calamari, which I always order when dining out. At home I often opt for a pan seared version as this is, frying squid is messy and uses a lot of oil. Searing the calamari is a healthier alternative, easier and just as flavorful. Use frozen squid, already sliced, rings and tenticles. This is a So. Florida Greek recipe as there lots of Greek markets and Greek inspired recipes on many menus. I'm using the creamiest fresh Greek feta from Spiro's up the street. I'm serving mine on top of simple orzo mixed with olive oil.

GREEK SQUID/CALAMARI - Recipe (serves 2)

12 ounces frozen sliced squid, defrosted, rinsed and dried on paper towels

1 teaspoon dried oregano

1 tablespoon extra virgin olive oil

1/4 teaspoon grey sea salt

VEGGIES

2 small (golf ball size) tomatoes or the equivalent in cherries.

4 large button mushrooms, halved.

slivered red onions - a scant 1/4 cup.

1/2 a jalapeno sliced super thin

1 teaspoon chopped garlic

1 tablespoon extra virgin olive oil

FINAL TOPPINGS

1/4 cup pitted kalamata olives

2-3 tablespoons best feta crumbled

1 tablespoon chopped Italian parsley

a wedge of lemon for each

METHOD

Heat a large skillet over medium-high heat, add 1 tablespoon of olive oil, add the squid, sprinkle with the oregano and salt, saute 4 minutes, stirring/tossing, remove and set aside. Add the remaining 1 tablespoon of olive oil to the skillet, add the tomatoes and mushrooms and saute until the mushrooms are just cooked and the tomatoes are hot and slightly cooked, add the onion and jalapeño, stir in the garlic and the squid and continue to stir fry for 3 minutes, plate (over orzo or rice) and top with olives, feta and parsley. Serve with lemon and enjoy.

CHILLIN IN SOUTH FLORIDA