Ingredients
Scale
- Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)
- Unsalted butter
- 10 garlic cloves, roughly chopped
- 1.5 lb calamari, sliced into rings
- 2 to 3 tablespoon white wine
- Juice of 1 ½ limes
- Salt and pepper
- Pinch cayenne pepper, optional
- 3 tbsp chopped fresh dill
- In a large cast iron skillet, heat ¼ cup of
olive oil and 1 tablespoon of unsalted butter. Turn heat to medium-high
and add the garlic, saute briefly, tossing regularly, until fragrant
(this should take seconds, garlic should only gain a little color, do
not burn it.)
- Pat calamari dry and add to the pan, cook
for 1 to 2 minutes over medium-high heat (calamari will release some
liquid.) Add white wine and lime juice. Cook briefly to warm though (do
not overcook or calamari will turn rubbery. You are just looking for the
sauce to warm through) Season with salt and pepper. If you like a
little spice, add a pinch of cayenne.
- Finally, stir in the fresh dill. Remove from heat and serve (see serving suggestions in notes)
Recipe courtesy of The Mediterranean Dish https://www.themediterraneandish.com/15-minute-cal...
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