Recipe by evelyn/athens
If you love Kalamari, you'll love this version in a piquant and buttery sauce.
Top Review by rosslare
Lots of flavors going on in here! Anchovies, ouzo, Dijon, Kalamata olives, garlic and so on... and it all works! I did not have cilantro but thought basil might go just as well with all these flavors and so it did. Really quite fantastic! The anchovies are prominent flavor here, just in case someone doesn't care for them as we do.
- 12 tablespoons butter
- 2 garlic cloves, minced
- 2 tablespoons minced fresh cilantro
- 4 shallots, minced
- 2 teaspoons Dijon mustard
- 6 anchovy fillets, minced
- 1⁄2 cup kalamata olive, pitted and minced
- 2 tablespoons ouzo or 2 tablespoons Pernod
- 4 lbs whole small squid, cleaned (you can also purchase them pre-cleaned)
- 2 tablespoons flour
- 2 -3 tablespoons olive oil
- lemon wedge (to garnish)
Directions See How It's Made
- For sauce: In a skillet, melt the butter over moderate heat, add garlic, cilantro, shallots, mustard, anchovies, olives and ouzo and season to taste.
- Cook over low heat, stirring occasionally, for 10 minutes.
- For squid: Cut squid into ¼ inch rings and toss with the flour.
- In a large skillet, heat 2 tblsps of the oil over high heat until hot and cook squid, stirring, for 1-2 minutes, or until white.
- Stir cooked squid into the prepared sauce and cook 2 minutes.
- Transfer to a heated serving dish and garnish with lemon wedges.
- Great served with a pilaf.