Sautéed Calamari

with Cannelini Beans and Fennel

 
Ryan Goodwin avatar
Ryan GoodwinPublished on 18 days ago

Great as a tapa or seafood side dish. I love calamari with beans. With the sweetness of the bell peppers and the floral tartness of the lemon braised fennel, this dish is a really nice combination.

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What you will need

2 heads fennel

1 lb calamari

1 can cannelini beans

1 red bell pepper

salt and pepper as needed

How to cook

1

Roast and dice bell pepper

Roast and peel the bell pepper. Remove the seeds and membrane. Dice the bell pepper.

2

Braise fennel

Cut the fennel into wedges. Braise the fennel with a little lemon and butter.

3

Slice calamari

Clean and slice the calamari tubes. Make sure to check inside each tube before slicing. There's a clear sheath inside each tube, almost like a piece of plastic. Sometimes it will have been removed already, but double check.

4

Season calamari

Toss the calamari tentacles with a little salt and pepper.

5

Sautée calamari

Heat some oil over medium-high heat. Fry calamari for about 3 minutes and set aside. Calamari responds well to either a short cooking at high heat or a long braise. Anywhere in between and your calamari will get very chewy. Trust me, 3 minutes max.

6

Heat the beans

Dump a can of beans into the empty calamari pan and bring to a simmer.

7

Add roasted bell pepper

Dump in the roasted bell pepper chunks. Season with salt and pepper.

8

Add calamari

Add the calamari. Check the seasoning. Maybe another pinch of salt or a squeeze of lemon.

9

Arrange your braised fennel on top

Take your braised fennel and arrange the wedges over the top of the calamari.

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