Fresh calamari rings are lightly sauteed in a tomato sauce bursting with flavor from shallot, chilis, capers, and pickled peppers, all topped with an herby crunchy panko topping.
1mediumshallot, dividedReserve 1/2 for panko topping in a small dice, slice remaining shallot for calamari sauce
2tbspwhite wine
1cuptomato canned cherry tomatoes or canned diced tomato
2tbspcapers
1/4cuppeppadew peppersdiced
pinchcrushed red pepperor aleppo pepper
1lbcalamari, sliced into rings
Crunchy Panko Topping
1tbspsalted butter
2tbspdiced shallot
1/3cuppanko breadcrumbs
1/4cupfresh herbseither all parsley or a combination of parsley, rosemary, and oregano
Instructions
Crunchy Panko Breadcrumbs
You can prepare this in advance and set it aside or prepare it while the tomato sauce is cooking. In a skillet melt butter and saute finely diced shallot until soft and no longer translucent. Add breadcrumbs and toast until nutty and slightly brown. Stir in fresh herbs and set aside.
Calamari
Heat olive oil in a skillet over medium heat, and saute sliced shallot for 3 minutes until fragrant and no longer translucent. Add white wine, stir and cook for additional 2 minutes.
Add tomatoes, capers, peppers, and a pinch of crushed red pepper to the pan and cook together for 12-15 minutes stirring frequently. Add a generous pinch of salt and black pepper. Taste sauce for seasoning, and adjust as needed.
Prepare calamari, pat dry and slice into rounds. Add to pan and cook for 2 minutes. Do not overcook or the calamari will turn rubbery.
Top calamari with breadcrumbs and serve immediately.
Notes
Serve as an appetizer - this will feed 4-6 as a small appetizer. Serve with sliced baguette and crisp white wine.
Serve as dinner - Serve this calamari for dinner as part of a big seafood feast with other dishes like Mediterranean shrimp salad, salmon chowder, halibut with chickpeas, or salmon chowder. Or for a simple dinner serve this calamari with garlic oil pasta and a big green salad to complete the meal. (this will serve 2 for a simple dinner or 4 if you are serving multiple seafood dishes)
Cook's tip for leftover calamari: This recipe is best enjoyed immediately. Leftovers can be stored in the fridge for 2 days, but I don't recommend reheating the calamari. Enjoy it the next day as a cold salad.