What`s for dinner, that age old question that arises daily & what quite honestly I spend a lot of time thinking about. Ok, well my little brain is pretty much food obsessed all the time. Today this simple man`s plan to healthier eating is Weeknight Calamari Steaks Piccata Style.(White wine, lemon, butter, caper & parsley sauce) When most people think calamari what comes to mind are those breaded little rings so popular on many restaurant menus. I can`t tell you I don`t enjoy them immensely because I do, but these calamari steaks are a whole different ball game, fork tender, super easy & totally delicious. What`s more, the newest edition to my weeknight series they`ll be on the table in under 30 minutes. Actually, a whole lot faster, these cooked for about a minute on each side. Many people just over cook squid turning it to rubber. Really, not much more than 1 minute per side!! Please!!
A quick note about calamari steaks. They are the flattened body of the Humboldt Squid which are high in protein, low in fat & a great source of minerals such as phosphorous, selenium, and zinc as well as vitamin B12 and niacin.
Here`s what you`ll need for your Weeknight Calamari Steaks Piccata Style:
Calamari Steaks- 4-8oz per serving
Flour- 1/2 cup for dredging
Butter- 2 Tablespoons
Garlic-1-2 cloves minced
Lemon- 1 juiced
White Wine-1/4 cup
Capers-1 tablespoon drained & rinsed
Fresh Parsley- 3 tablespoons finely chopped
S & P
Portion your steaks. To prevent curling score the calamari in a diamond pattern using a sharp knife.
Season both sides with sea salt & freshly ground pepper.
Add a bit of flour to a plate or shallow bowl & dredge the calamari on both sides shaking off any excess.Dredged & ready to go.
Heat a splash of olive oil in a heavy bottomed skillet over medium high heat. When very hot but not smoking add the calamari steaks. Don`t go anywhere! You`re only going to cook these for about 1 minutes per side. PLEASE DO NOT OVER COOK THEM!! If you do they`ll go from perfectly tender to tire rubber in a flash. Remove from the pan & tent with foil.
For the sauce add the white wine to deglaze the pan. Be sure to scrape up any brown bits from the bottom. Cook 1-2 minutes. Add the garlic, stir & cook for 30 seconds. Add the lemon juice, 1/2 the parsley & capers. Finally add the butter & swirl the pan until melted. Ready to eat & how easy & quick was that.
Plate your Weeknight Calamari Steak Piccata Style spooning some of the sauce over the top. Garnish with the remaining parsley.