Recipe - Catalan Saute Of Calamari In Onion Marin

1 One fourth pound Calamari And Tenacles; Clean
3 tablespoon Olive Oil; Virgin
1 Dry Red Chile Pepper; Broken
3 lg Onions
Salt & Pepper To Taste

From: Christian Lang Lang@ONLINESERVICE.DE

Date: Tue, 9 Jul 1996 20:12:10 0700
Clean calamari and cut tubes crosswise into 1/2" rings. Dry calamari on
paper towels and reserve. In a medium frying pan, heat 1 Tbs. oil over
mediumhigh heat. Add the calamari and saute until the rings turn opaque
white, about 30 seconds to one minute. Transfer calamari to a bowl and set
aside. Wipe pan dry, add remaining oil and heat. Add chile pepper and heat
until it turns dark. Remove chile with a slotted spoon and discard. Add the
onions to the hot chile oil and cook, stirring, until onions are wilted,
about 5 minutes. Reduce heat to medium, partially cover pan and cook,
stirring occasionally, until onions are caramelized (golden brown), 3040
minutes. (Add more oil if onions are dry or stick to the pan). Season with
salt/pepper. Add calamari and stir until heated throughout. Serve with
slices of hot or toasted French bread.

EATL Digest 8 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.