Calamari with Tomatoes and Feta
This makes a brilliant tapas dish using the best of summer produce like tomatoes and basil. Use prawns as well, or instead of, calamari.
Both would only need very fast, high heat cooking – a minute or two, no longer. Calamari can quickly become chewy and unpleasant if overcooked. Serve with a bit of bread to mop up the tasty juices – quick, simple, delicious.
Serve this dish as an entree or light lunch by itself, or as part of a spread of summery tapas such as my summer eggplant and feta rolls, Mediterranean antipasti platter and tasty BBQ prawns.
- calamari tubes 4 (or 1 ½ dozen raw prawns, shelled with tails left on)
- garlic 3 cloves, minced
- lemon finely grated zest and juice of 1
- olive oil 2 tablespoons
- freshly ground black pepper
- white wine ¼ cup
- basil leaves 1 handful, torn
- feta 60g, crumbled
- tomatoes 4, diced
- lemon wedges
- fresh soft bread 4 chunks (e.g. French sticks)
- Split squid tubes in half lengthways and score in a criss-cross pattern on the inside. Cut each piece into quarters, so you should end up with 32 pieces in total. Mix with the minced garlic and lemon zest.
- Heat oil in a large fry pan on high heat and add calamari, scored side down, and/or prawns. Season with salt and freshly ground black pepper while in pan. Toss around in hot pan for 1-2 minutes until the calamari is just cooked (it will curl up into tubes). Add lemon juice and white wine and allow to bubble for 30 seconds before turning off the heat.
- Toss warm calamari with basil and divide between plates. Top with tomatoes and crumbled feta.
- Serve with lemon wedges on the side and chunks of fresh bread.