Recipe by Anita de la Costa
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.
- 2 lbs cleaned uncut calamari
- 1 lemon
- 2 fresh bay leaves
- 3⁄4 teaspoon coarse sea salt (to taste) or 3⁄4 teaspoon kosher salt (to taste)
- 5 tablespoons best-quality extra virgin olive oil (or more)
- 2 tablespoons fresh lemon juice (from lemon used above)
- 1⁄4 teaspoon crushed red pepper flakes (to taste)
- 1 teaspoon finely grated orange zest
- 2 tablespoons chopped fresh Italian parsley
Directions See How It's Made
- 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.
- 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.
- 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.
- 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 minutes—you should have used 1/4 teaspoon salt in all. Steam for a total of 8 to 10 minutes.
- 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.
- 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.
- Serve warm or at room temperature.