Weeknight Calamari Steaks Piccata Style

29 Feb
Weeknight Calamari Steaks Piccata Style

Weeknight Calamari Steaks Piccata Style

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
Olive Oil
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 & PCalamari Steaks1

The headliners.Calamari Steaks2

Portion your steaks. To prevent curling score the calamari in a diamond pattern using a sharp knife.Calamari Steaks3

Season both sides with sea salt & freshly ground pepper.Calamari Steaks4

Add a bit of flour to a plate or shallow bowl & dredge the calamari on both sides shaking off any excess.Calamari Steaks5Dredged & ready to go.Calamari Steaks6

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.Calamari Steaks7

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.

Weeknight Calamari Steaks Piccata Style

Weeknight Calamari Steaks Piccata Style

Plate your Weeknight Calamari Steak Piccata Style spooning some of the sauce over the top. Garnish with the remaining parsley.

Weeknight Calamari Steaks Piccata Style

Weeknight Calamari Steaks Piccata Style

Weeknight Calamari Steaks Piccata Style

Ingredients

  • Calamari Steaks- 4-8oz per serving
  • Olive Oil
  • 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

Instructions

  1. Portion your steaks. To prevent curling score the calamari in a diamond pattern using a sharp knife.
  2. Season both sides with sea salt & freshly ground pepper.
  3. Add a bit of flour to a plate or shallow bowl & dredge the calamari on both sides shaking off any excess.
  4. 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.
  5. Remove from the pan & tent with foil.
  6. 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.
  7. Add the garlic, stir & cook for 30 seconds.
  8. Add the lemon juice, 1/2 the parsley & capers.
  9. Finally add the butter & swirl the pan until melted.
  10. Plate your Weeknight Calamari Steak Piccata Stlye spooning some of the sauce over the top.
  11. Garnish with the remaining parsley.
  12. Enjoy!!
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9 thoughts on “Weeknight Calamari Steaks Piccata Style

  1. My husband is from California, so his Seaford expectations areally pretty high. I made him this last night, he said it was perfect! Thanks!!!

  2. I have made this meal twice now, love it. Second time I substituted green olives for the capers.

    I would love to see a receipt from Chile and Salt for Octopus.

    • Oh awesome & thanks Kurt! I really appreciate it. I`ll try to post an Octopus recipe this week! I absolutely love Octopus!

    • Thanks so much Jene!! I actually bought this at Mega. Usually their seafood is pretty ugly but this was really beautiful. Please let me know how it turns out.

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