- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Serves 2
You don't have to deep fry calamari! Here's an incredibly quick and easy dish that is light and healthy.
- 2 calamari steaks, scored
- 1 can San Marzano tomatoes, drained and puréed
- 1 teaspoon Sriracha Hot Chili Sauce
- 1 teaspoon Worcestershire sauce
- 2 tablespoons freshly grated horseradish
- Juice of ½ lemon
- Celery leaves for garnish
Add all of the ingredients except for the calamari to a small saucepan and set to medium-low. When it comes to a simmer, lower the heat and allow to reduce until very thick.
When the sauce will coat the back of a spoon (this should take 15-20 minutes), preheat a cast iron or other heavy-bottomed skillet on high heat.
Score and season the calamari steak with salt only. Place about 1 teaspoon of canola or vegetable oil in the bottom of the pan and quickly place the steak, scored side down, into the pan. Allow to cook for 2 minutes per side. If the steaks are rolling up, allow them to do so. It looks good for presentation.
When the steaks are cooked place a generous amount of the sauce on a plate and bias cut each steak into about four pieces. Garnish with celery leaves.
Techniques used in this recipe:
score score: to cut the surface of an item at regular intervals to allow it to cook evenly.
score: to cut the surface of an item at regular intervals to allow it to cook evenly.reducereduce: to decrease the volume of a liquid by simmering or boiling; used to provide a thicker consistency and/or concentrated flavors. coatcoat: to sprinkle food with, or dip it into, egg, flour, chocolate, sauce, etc.