Title: Catalan Saute of Calamari (Squid) in Onion Marmalade
Categories: Appetizer Seafood
Yield: 4 Servings
| 1 1/4 | lb | Calamari And Tenacles, Clean |
| 3 | tb | Olive Oil, Virgin |
| 1 | | Dry Red Chile Pepper, Broken |
| 3 | lg | Onions |
| | | Salt & Pepper To Taste |
Clean calamari and cut tubes crosswise into 1/2" rings. Dry calamari on
paper towels and reserve. In a medium frying pan, heat 1 Tbs. oil over
medium-high heat. Add the calamari and saute until the rings turn opaque
white, about 30 seconds to one minute. Transfer calamari to a bowl and set
aside. Wipe pan dry, add remaining oil and heat. Add chile pepper and heat
until it turns dark. Remove chile with a slotted spoon and discard. Add the
onions to the hot chile oil and cook, stirring, until onions are wilted,
about 5 minutes. Reduce heat to medium, partially cover pan and cook,
stirring occasionally, until onions are caramelized (golden brown), 30-40
minutes. (Add more oil if onions are dry or stick to the pan). Season with
salt/pepper. Add calamari and stir until heated throughout. Serve with
slices of hot or toasted French bread.