1lbcalamari (squid)cleaned, cut into rings (option to keep tentacles)
1cupwater
Instructions
Heat up the olive oil in a heavy-bottom, medium sized pot.
Once heated, add in the chopped shallots and the smashed garlic - cook over medium-low heat until softened and fragrant.
Add in the crushed chili flakes and chopped parsley, stirring until coated. Cook until the parsley is wilted (about 2 mins).
Add in the calamari, tossing to coat in the oil mixture - cook until they become slightly opaque.
Add in the water, bring to a slight simmer. Lower the heat to low, cover the pot leaving a slight crack between the lid and the pot to allow the water to evaporate slowly.
Cook, stirring occasionally and being careful not to burn the bottom of the pot (this is why it's important to cook it low and slow - it will also yield very tender calamari). Cook until most of the water has evaporated and the sauce has thickened (roughly 35-40 mins).
Notes
You can serve this over a bed of risotto (I like to make either a plain parmigiano risotto, or a risotto with tomato sauce), or with some pasta aglio e olio, roasted potatoes, brown rice, on a salad, or even on its own.
I get my calamari from my favourite local fish monger. I buy them frozen cleaned and whole. I pre-portion them in my freezer, defrosting them when needed. I then rinse them, cut them into rounds, always using the tentacles and allowing them to drain on a paper-towel lined dish before cooking.
Keyword calamari, healthy recipe, italian recipe, seafood