- Prep time
- 15 minutes PT15M
- Cook time
- 20 minutes PT20M
- 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:
- reduce: to decrease the volume of a liquid by simmering or boiling; used to provide a thicker consistency and/or concentrated flavors.
score: to cut the surface of an item at regular intervals to allow it to cook evenly.
- coat: to sprinkle food with, or dip it into, egg, flour, chocolate, sauce, etc.
A rough, elongated, brown, parsnip-like root with pungent qualities. It is most often harvested during the cold months as it requires frost to "set" the flavor, color, and texture.
Horseradish is finely chopped and grated. Prepared horseradish is seasoned with vinegar and salt and is used to make cocktail sauces for fish and shellfish. Creamed horseradish is prepared horseradish mixed most often with sour cream and is used primarily as a condiment for roasted meats but is also used for sauces and spreads.