¼ cup Olive oil, extra virgin
1 lb. Calamari, tubes and tentacles – cleaned
1 cup Shallots, julienne cut
½ Tbsp. Garlic, minced
2 tsp. Kosher salt
1 tsp. Black pepper, fresh ground
1 Tbsp. Mediterranean oregano, dry
1 Tbsp. Italian parsley, fresh – rough chop
1 ½ tsp. Red chili flakes
½ cup Layer Cake Chardonnay
2 Tbsp. Butter, unsalted
1) Calamari bodies ‘tubes’ need to be cut into 1-inch rings, mix in with the tentacles. Remember it is important to keep fish cold, work fast and hold prepped calamari in the refrigerator while you’re getting the rest of the items ready.
Note: if you have any hope to keep this dish edible you have to work fast. Calamari needs to cook quickly, too long in the pan and it will be like chewing on rubber bands. Have all your prep items next to the stove.
2) Place a large sauté pan over high heat; once pan is hot add the olive oil making sure to evenly coat the entire pan. In goes the calamari, season with salt and black pepper. Allow this to cook for 1-2 minutes, then add the shallots, another minute to cook then add the garlic cooking for one more minute.
3) Next is the oregano, Italian parsley, red chili flake stir well, then deglaze with Layer Cake Chardonnay. Check the seasonings, adjust if necessary after 30 seconds remove from the heat add the butter and stir to incorporate.
4) Divide between warm serving bowls paying attention to even distribution between the tubes, tentacles and broth. Serve with a piece or two of your favorite baguette.
Prep time: 5 minutes (20 minutes if you’re cleaning your own calamari)
Cook time: 6-8 minutes
Serves: 6-8 people