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Prep time
1 hour 15 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
I first tasted this dish at my friend Ellis's home, and I loved it so much that I decided to make my own lighter version. It is so easy to make and perfect for summer evenings, offering a refreshing and flavourful start to any meal. I hope you enjoy this as much as I do! —elena antoniou
Ingredients
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1.200 kilogram of small fresh calamari
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2 table spoon olive oil
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80 ml ouzo or dry white wine.
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80 grams toasted pine nuts.
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100 grams freshly grated good quality parmesan cheese.
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a handful of chopped basil leaves.
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sea salt and pepper.
Directions
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Begin by cleaning and gutting the calamari, ensuring to remove the eyes and the hard bit.(you can feel it)I like to keep the skin on and also use the tentacles. Once cleaned, slice the calamari into thin rings, about 1 cm thick. You could ask your fishmonger to do this for you, but be careful, they often slice the rings thicker than desired, and you don’t want that.
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Place the calamari and olive oil in a pan and cook uncovered over medium to high heat for 4- 5 minutes, stirring occasionally. Then, pour in the ouzo and let it cook until the alcohol has evaporated. 1-2 minutes.
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Remove the pan from the heat and add the remaining ingredients. Taste and adjust the seasoning with more salt if needed.
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