I was so surprised recently that my friend, Marcus, was okay with eating calamari! I forget that his big food aversion falls firmly in the column of vegetables. Now I want to cook seafood for him every single weekend.
- 4 calamari bodies and 4 tentacles
- ¼ onion, sliced
- ¼ c. kalamata olives, halved
- ½ c. cherry tomatoes
- 2 T. oregano, chopped
- Splash white wine
- 2 garlic cloves in their jackets
- ½ lemon, juiced
- Olive oil
Preheat an oven to 375 degrees.
Scatter the tomatoes, onion and garlic on a baking sheet. Drizzle them all with olive oil and season with salt and pepper. Roast in the oven for 35-40 minutes.
Heat a grill pan and drizzle it with oil. At the same time, heat a small pot and add the onions and tomatoes, adding another drizzle of oil as needed. Squeeze the garlic out of the skin and add to the pot along with the olives. Add the wine and let it simmer while you cook the calamari.
Season the calamari with salt and pepper. Put them on the grill pan and cook for 2 minutes per side. Remove it from the grill pan to a cutting board. Slice the bodies into rings.
Add the oregano to the onion mixture, stir to combine. Plate the calamari with the vegetables. Finish with the lemon juice.