This spicy recipe for Calamari is a tasty combination of white wine, garlic and pepperoncini peppers. If you love Calamari {Steve’s} Calamari is a must try recipe.
Do you have a family recipe that disappears at family gatherings? Well this one will. When my brother makes this awesome appetizer we need to make sure we are ready and waiting or we may not get any! (He has started doubling the recipe when he makes it now.) He usually serves the Calamari with endive leaves. It makes a pretty presentation and we use the endive leaves as little spoons to scoop up the calamari and juices. Delicious!
{Steve’s} Calamari
Ingredients
- 3 Tablespoons Extra virgin olive oil
- 3-4 Cloves Garlic ,minced
- 3/4 Cup White wine
- 1 ,16 ounce jar Deli-sliced pepperoncini peppers
- 17.6 ounce (1-lb 1.6 ounce) package of frozen whole cleaned Calamari (whole bodies & tentacles) 1.6 ounce) package of frozen whole cleaned Calamari (whole bodies & tentacles)
- leaves Endive leaves ,for serving if desired
Instructions
- Defrost/Thaw Calamari in refrigerator overnight.
- Pull out tentacles (leave tentacles whole)
- Cut/Slice the Calamari bodies into rings.
- Rinse and pat dry with a paper towel. Set aside.
- Heat oil in a large skillet on medium heat. Add minced garlic and stir to flavor the oil. (do not burn the garlic)
- Add the white wine and bring to a simmer. Cook for about one minute to slightly reduce.
- Add the jar of pepperoncinis including the liquid and bring to a simmer. Cook for 1-2 minutes more.
- Lastly, add all of the Calamari and cook for about 45 seconds- one minute. They cook very quickly so taste for doneness. (overcooking will toughen the calamari.)
Nutrition
If you love {Steve’s} Calamari and are craving more seafood appetizers here’s another great recipe to try:
I will be sharing {Steve’s} Calamari at the following link parties this week:
Looks yummy!
Thank you Jessica! 🙂