Sauteed Calamari With Peppers And Onions

4 years ago

Sautéed Calamari With Peppers And Onions


This dish is so easy to make, that you will end up making it often.  It’s great for company because   the peppers and onions can be prepared in advance.   When you are ready to eat, all that is left to do is saute the squid for about 3 minutes.

Cut the squid bodies into rings and cut each bunch of tentacles in half.

Add olive oil and lime zest.

Sauté the peppers, onions and garlic. Red bell peppers have more Vitamin C than oranges and they are great for your heart.

Grating some tangerine zest on top brightens the flavor of the vegetables. Recent studies have found tangerine peel to be a cancer fighting agent. It also is believed to lower cholesterol. In Chinese medicine, dried tangerine peel (chen pi) is good for reducing phlegm. So, zest a few here for flavor and for health.

Each time I eat a tangerine, or clementine, I peel it, lay the peel in the sun until it hardens, then I put it in a bowl on the counter. I take one in the morning, put it in a tea mug, cover it with hot water, and I drink that tea (with plenty of refills) during the day. This is especially good during winter cold and flu season.


Sautéed Calamari With Peppers And Onions
(Serves 4-6)

2 lb. squid bodies with tentacles, cleaned
4 Tbs extra virgin olive oil
Zest of 2 limes
Salt and pepper
4 red bell peppers, sliced into strips
2 large yellow or white onions, sliced
3 garlic cloves, peeled and smashed
1 tsp sriacha
Crushed red pepper flakes, to taste (optional)
Snipped chives or chopped fresh parsley, for garnish

Cut the cleaned squid bodies into 1/4-in thick rings and cut each bunch of tentacles in half. Place in a large bowl. Stir in 2 Tbs of the oil and all of the lime zest. Set aside to marinate while you prepare and cook the peppers and onions.

Heat the remaining 2 Tbs oil in a large saute pan. Add peppers, onions and garlic. Season with salt and pepper. Saute over high heat, stirring constantly, until vegetables begin to soften. Stir in tangerine zest and sriacha. Remove vegetables from pan with a slotted spoon and place in a large bowl.

Pour squid into the hot pan. Saute over medium heat for a few minutes, stirring constantly, just until done. It will cook quickly; do not overcook! Add squid to bowl with vegetables. Stir in red pepper flakes if desired. Pour onto a platter and serve.

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This entry was posted in Seafood on January 10, 2013. Edit

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