Whipcrack away, whipcrack away, we have Calamari Jane for you today!
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Calamity Jane was adapted for the stage from the 1953 movie musical that starred Doris Day and Howard Keel. It opened in Fort Worth, TX in 1961, but didn’t appear in the UK (in Sheffield, no less!) until 1974. The show finally made it to the West End in 1994, but has yet to make it to Broadway! Maybe the musical just needs a delicious marinated cephalopod recipe to escalate it to those dizzy heights? What do you know, we happen to have one right here…
If you’re using frozen calamari, defrost thoroughly by running under cold water for 10 minutes, then draining on paper towels. Slice the tubes into rings and set aside.
In a bowl, mix together white wine, olive oil, garlic paste, lemon juice, red pepper flakes, chopped flat-leaf parsley, chopped fresh oregano leaves and black pepper. Add the calamari and stir well, then cover and leave to marinate for 1-2 hours.
Heat a griddle pan (or you could even cook these on the grill outside if the weather allows!). Drain the calamari and sauté the pieces until cooked through – a matter of less than five minutes if the heat is up high enough!
Arrange the calamari artistically on a plate, and yes, you DO get bonus points if you spell out someone’s name. Season with salt and black pepper, then serve!
Perhaps you could serve this appetizer with a drink chilled with “Coolamari” (octopus shaped ice cubes). Sitting in a room decorated with a Squid Wall Decal. OK, I’ll stop now. You probably didn’t want some Calamari Print Arm Warmers, anyway.
- 1 lb calamari tubes and tentacles, thoroughly defrosted if frozen
- 2 tbs white wine
- 2 tbs olive oil
- 1 tsp garlic paste
- 2 tsp lemon juice
- 1 tsp red pepper flakes
- 2 tbs chopped flat-leaf parsley
- 1 tsp chopped fresh oregano leaves
- salt and black pepper
- Slice the calamari tubes into rings and set aside.
- In a bowl, mix together the white wine, olive oil, garlic paste, lemon juice, red pepper flakes, parsley, oregano leaves and black pepper. Add the calamari and stir well, then cover and leave to marinate for 1-2 hours.
- Heat a griddle pan, no need to add oil. Drain the calamari and sauté the pieces until cooked through - a matter of less than five minutes if the heat is up high enough!
- Arrange the calamari on a serving platter, season with salt and black pepper, then serve.