HARBOR FISH MARKET by Nick Alfiero & Rian Alfiero & Kathleen Alfiero

Author:Nick Alfiero & Rian Alfiero & Kathleen Alfiero
Language: eng
Format: epub
ISBN: 9781461744887
Publisher: Down East

WARM CALAMARI SALAD WITH ROASTED TOMATOES AND BLACK OLIVES

SERVES 4

1 cup grape tomatoes

1 medium white onion, sliced into long pieces

¼ cup pitted Kalamata olives, chopped

¼ cup olive oil

2 tablespoons white balsamic vinegar

¼ cup fresh flat-leaf parsley, chopped

salt and pepper, to taste

2 to 3 cloves garlic, chopped

2 pounds fresh squid, cleaned, tubes and tentacles (tubes cut into rings)

¼ cup white wine

juice of ½ lemon

Although this dish, from my brother Mike, is ideal served warm with the flavor intensified right out of the pan, you can also serve it chilled if you want to make a little extra to serve another day. Always allow the salad to come to room temperature before serving.

Preheat the oven to 425 degrees.

In a large mixing bowl, toss the tomatoes, sliced onions, Kalamata olives, 2 tablespoons of the olive oil, 1 tablespoon of the white balsamic vinegar, 2 tablespoons of the parsley, and the black pepper. Mix well and pour into a baking dish. Bake 20 to 25 minutes, or until onions caramelize and tomatoes brown. Pull from the oven and set aside.

In a large sauté pan, heat 1 tablespoon of the olive oil over medium heat. Add the garlic and the remaining parsley and cook until the garlic softens. Add the squid and sauté, turning over a few times. Add pepper to taste. After 5 minutes, add the white wine. Turn the heat down to medium-low, cover, and simmer 20 to 25 minutes. When the squid is tender all the way through, take it off the heat. Set aside.

With a slotted spoon, take the squid out of the sauté pan and put into a medium mixing bowl. Set aside the liquid in the sauté pan from the cooked squid for the dressing.

Pour about ¼ cup of the reserved squid juices into a small mixing bowl. Add the remaining olive oil, the white balsamic vinegar, the lemon juice, and more black pepper to taste.

Pour the dressing over the squid mixture. Toss with more parsley and add salt and pepper, to taste. Serve as a warm salad.

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