Calamari Arrostiti
Broiled Calamari
serves 4 as a main course or 6 as an appetizer
Ingredients
For The Salad
1 pint (285 grams) cherry tomatoes, quartered
1⁄4 cup (7 grams) loosely packed fresh basil leaves, chopped, plus additional whole leaves for garnish
1 tablespoon (15 ml) extra-virgin olive oil
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
For The Calamari
1 cup (60 grams) bread crumbs store-bought unseasoned bread crumbs
11⁄2 teaspoons dried oregano, preferably Sicilian
3 fresh thyme sprigs, leaves chopped
2 tablespoons chopped fresh Italian parsley
3 tablespoons freshly grated Parmigiano-Reggiano cheese
2 garlic cloves, minced
2 tablespoons (30 ml) extra-virgin olive oil
11⁄2 pounds (680 grams) squid, cleaned, bodies cut into 1⁄2-inch (1.3-cm) rings
1⁄2 teaspoon kosher salt
Preparation
To Make The Salad
Place the cherry tomatoes, basil, oil, salt, and pepper in a small mixing bowl and toss to combine. Set aside.
To Cook The Squid
Preheat the broiler. Set a rack 4 inches from the heat source.
Place the bread crumbs, herbs, cheese, garlic, and 1 tablespoon of the oil in a large mixing bowl and, using your hands, mix until the bread crumbs are well moistened. Combine the squid and salt with the remaining tablespoon of olive oil in a small bowl and stir to coat. Add the squid to the bread crumb mixture and toss until it is well coated with the crumbs.
Place the squid on a baking sheet and broil, shaking the pan if necessary to make sure the squid cooks evenly, until it is curled and the bread crumbs are golden, about 5 minutes.
Carefully remove the squid to dinner plates and top with the tomato salad, including the juices. Sprinkle with the basil leaves and serve immediately.
Wine: A crisp, light Pinot Grigio from Jerman in Friuli would be a good match. Or try a Pinot Gris from Oregon. Those from Eyrie and the King Estate are good, food-friendly bottles.
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