Calamari alla Piastra (Squid on the Griddle)
Saveur
Calamari alla Piastra (Squid on the Griddle)
Saveur
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2 pounds fresh squid, cleaned, with skin and tentacles left on 1/2 cup extra virgin olive oil 8 cloves garlic, peeled and sliced leaves from 1 ranch thyme 1 teaspoon crushed red pepper flakes 1 teaspoon fine sea salt Directions: Combine squid, oil, garlic, thyme, red pepper flakes, and salt in a medium bowl and marinate for 30 minutes. heat a large cast iron skillet over medium high heat. Transfer squid and marinade to hot skillet, and immediately places the clean bottom of a medium cast iron skillet directly on top of squid to flatten it as it cooks. Be sure pans don't trap steam or squid won't be crisp. Cook, turning squid once, until browned and crispy and juices have caramelized, about 8 minutes per side. Transfer calamari and juices to a large platter and serve garnished with parsley sprigs and wedges of lemon, if you like. Serves 4.
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