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Blue Ribbon's Sauteed Calamari
Date added: July 3, 2008
This recipe is from John W. Fisher and Lou Jones’ Bistros and Brasseries.
This recipe comes directly from Eric Bromberg of the famed Blue Ribbon Brasserie in New York City. As is typical for the dishes that he and his brother, Bruce, have created, the ingredients are very simple but the technique is rather specific. If you want your calamari to taste like it does at their restaurants, you need to follow the steps precisely. The entire cooking process should take no longer than 90 seconds or you’ll have a batch of garlicky rubber bands. When buying calamari, smaller is better because they’re less tough than larger squid. Choose calamari with clear eyes and an oceanfresh fragrance—they should not smell like fish, nor should they be slimy. If you’re not going to use them that day or the next, freeze them in a tightly sealed plastic bag.
- Servings: 6 change
- Calories per serving: 99
- Prep time: 0
- Cook time: 0
Ingredients
- 1 pound small whole calamari
- 4 garlic cloves minced
- 2 tsp extra-virgin olive oil
- 1 tsp pure olive oil
- 1 tsp unsalted butter
- 2 tsp fresh flat-leaf parsley
- 1/2 tsp fine salt
- 1/2 tsp black pepper
Recipe Method
1. Clean the calamari by removing the beak from the head and the quill from the tube. Reserve the tentacles. Make a lengthwise slit in the tube, and remove the purple skin from the tube and side fins. Cut the tube and fins crosswise into 3/8- inch strips. Leave small tentacles intact; cut large ones in half lengthwise. Keep the prepared calamaricold until it’s time to cook them.
2. Stir the minced garlic into the extra-virgin olive oil and keep it near the stove.
3. Heat a sauté pan over medium-high heat. Add the pure olive oil to coat the pan. When the oil is shimmering but not quite smoking, place the calamari on two-thirds of the pan and the garlic-in-oil on the other third. Cook until the garlic is fragrant, about 10 seconds, and then add the butter on top of the garlic and the parsley on top of the butter.
4. When the garlic is lightly browned, after about another 15 seconds, stir or toss the contents of the pan to combine them; season with salt and pepper. Divide the calamari into warmed individual bowls, pour the pan sauce over them and serve hot!
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 99 | 5% |
| Fat 4g | 6% |
| Cholesterol 178mg | 59% |
| Sodium 228mg | 9% |
| Carbohydrates 3g | 5% |
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