If you like Mediterranean food, including baby squid, you just might like this. It's really delicious if you can find fresh ingredients, which is what I did here, thanks to a visit to Marché Raspail in the 6th district of Paris. This becomes a great 1st course for summer - served at room temperature.
Ingredients for 4 servings
600g whole baby squid, cleaned up & cut into small rounds
1 lemon to garnish the plate
2 bunches of fresh basil
1 clove of garlic (2, if you love garlic)
80g (approximately) parmesan, high quality
80g (approximately), toasted pine nuts
splash of lemon
~100 ml of high quality olive oil
- In your food processor, add garlic until pulverized. Add basil & mix. Add parmesan & pine nuts. Add olive oil. Season. Add lemon juice. Adjust seasoning & ingredients as necessary.
- In a frying pan, heat a splash of olive oil. Add the calamari rings, season & cook until tender (some water will be released). Don't overcook or they become rubbery. Remove from pan.
- Coat the calamari with some pesto. Stir. Add more pesto as required & season to taste.