Sauteed, Buttered Calamari

imageWhen I was living in the Philippines, the two ways I enjoyed squid was through fried calamari as an appetizer with San Miguel Beer, or as squid adobo over rice, complete with the black ink.

With the availability of fresh or frozen squid (minus the ink) in U.S. supermarkets, I have found other ways to enjoy this delectable seafood, one of them being sauteed calamari, buttered and served with cilantro steamed rice.



7 oz, fresh or frozen calamari, sliced into bite-sized pieces

1 cup sliced button mushrooms

4 cloves garlic, peeled and crushed

3 stems, green onion, chopped

6 pcs, grape or cherry tomatoes, sliced in half

Flour for dredging

Salt and pepper to taste

A pinch of dried red chilli crush

4 tbsps Olive oil

2 tbsps butter

Fresh cilantro for garnish



Pat-dry the calamari and season with salt and pepper, dredge in flour and set aside.  Heat 2 tbsps. Olive oil in a pan over medium-high heat. Add calamari and toss vigorously until golden brown, about 2 minutes.  Remove from heat and set aside.  In the same pan, add the rest of the Olive oil. Add in garlic and cook till browned.  Add green onions, tomatoes and mushrooms and toss. Return calamari to the pan. Add chilli crush and toss for about 2 minutes. Add butter and turn off heat. Stir.  Add salt and pepper to taste. Serve warm and garnish with fresh cilantro



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