Ingredients
-
2
-
1
-
2
-
3/4
-
5
-
2
-
1/4
-
1
-
2
-
-
-
-
-
-
Directions
Lidia’s Steamed Calamari, I saw this recipe on Lidia’s Italy and could not wait to try it I finally tracked it down on the serious eats web site and thought I would bring it to zaar for everyone to enjoy This is a great preparation of calamari that is not at all greasy or heavy , Thanks so much for posting Can’t wait to try it Saw the episode yesterday Tried to get it from her website but it wasn’t there , I saw this recipe on Lidia’s Italy and could not wait to try it I finally tracked it down on the serious eats web site and thought I would bring it to zaar for everyone to enjoy This is a great preparation of calamari that is not at all greasy or heavy
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Rinse the Trimmed Tentacles and the Body, Holding It Open Under Running Water to Flush the Cavity. Slice the Cleaned Body Crosswise, in Rings 1/3 Inch Thick. Drain All the Tentacles and Rings in the Steamer Basket Colander. |
|
2
Done
|
Meanwhile, Pour Enough Water Into a Steamer or Deep Pot So That When You Set the Basket in Position It Doesn't Touch the Water. |
|
3
Done
|
Shave Off the Lemon Peel (zest Layer Only) With a Vegetable Peeler, in Short Strips. Squeeze the Juice of the Lemon and Reserve. Drop the Zest Into the Water With the Bay Leaves, Cover the Pot, and Simmer the Water For About 1/2 an Hour, to Infuse It With the Aromas of Lemon and Bay. |
|
4
Done
|
Keep the Water Simmering, and Set the Steamer Basket With All the Calamari in It Inside the Pot. Put on the Cover, Making Sure It Fits Snugly Inside, and Steam the Calamari Gently. After 2 Minutes, Lift the Cover, Tumble the Calamari Over a Couple of Times in the Colander, and Sprinkle Over It a Couple of Pinches of Salt. Cover and Steam Another 2 Minutes, Tumble, and Salt Again. Repeat After 2 More Minutesyou Should Have Used 1/4 Teaspoon Salt in All. Steam For a Total of 8 to 10 Minutes. |
|
5
Done
|
When the Calamari Is Tender but Slightly Resilient to the Bite, Remove the Colander, Season the Pieces With Another 1/4 Teaspoon Salt, Mix Well, Then Let Them Drain and Cool For 5 Minutes. |
|
6
Done
|
Turn the Calamari Into a Bowl While Still Quite Warm. Toss With the Olive Oil and Lemon Juice, Sprinkle Over the Remaining Salt, the Peperoncino, Grated Orange Zest, and Parsley, and Toss Well Again. Taste, and Adjust the Seasonings. |
|
7
Done
|
Serve Warm or at Room Temperature. |
