2-Minute Calamari, Sicilian Lifeguard-Style Recipe

Name: 2-Minute Calamari, Sicilian Lifeguard-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 1 cup Israeli couscous; 1/4 cup extra-virgin olive oil, plus extra for drizzling; 2 tablespoons pine nuts; 4 garlic cloves, thinly sliced; 2 tablespoons currants; 1/4 cup caperberries; 1 tablespoon hot red pepper flakes; 1/4 to 1/2 white wine; 2 cups basic tomato sauce, recipe follows; 1 1/2 pounds cleaned calamari, tubes cut into 1/4-inch rounds, tentacles halved; 5 scallions, thinly sliced, reserve some for garnish; Freshly ground black pepper; 1/4 cup extra-virgin olive oil; 1 Spanish onion, 1/4-inch dice; 4 garlic cloves, peeled and thinly sliced; 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried; 1/2 medium carrot, finely grated; 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved; Salt

Servings: persons

Kosher salt
1 cup Israeli couscous
1/4 cup extra-virgin olive oil, plus extra for drizzling
2 tablespoons pine nuts
4 garlic cloves, thinly sliced
2 tablespoons currants
1/4 cup caperberries
1 tablespoon hot red pepper flakes
1/4 to 1/2 white wine
2 cups basic tomato sauce, recipe follows
1 1/2 pounds cleaned calamari, tubes cut into 1/4-inch rounds, tentacles halved
5 scallions, thinly sliced, reserve some for garnish
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1 Spanish onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt

1
Bring 3 quarts of water to a boil and add 1 tablespoon of salt.
2
Set up an ice bath nearby.
3
Cook the couscous in the boiling water for 2 minutes, then drain and immediately plunge it into the ice bath.
4
Once cooled, remove and set aside to dry on a plate.
5
Ina 12 to 14-inch saute pan, heat the oil until just smoking.
6
Add the pine nuts, garlic, currants, caperberries and red pepper flakes, and saute until the pine nuts are golden brown, about 2 minutes.
7
Add the white wine and tomato sauce and bring to a simmer.
8
Add the couscous and bring to a boil.
9
Add the calamari, stir to mix, and simmer for 2 or 3 minutes, or until the calamari is just cooked and completely opaque.
10
Toss in the scallions.
11
Season with salt and pepper, pour into a large warm bowl, sprinkle with the reserved scallions, drizzle with olive oil and serve immediately.
12
In a 3-quart saucepan, heat the olive oil over medium heat.
13
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
14
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
15
Add the tomatoes and juice and bring to a boil, stirring often.
16
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
17
Season with salt and serve.
18
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Kosher salt, 1 cup Israeli couscous, 1/4 cup extra-virgin olive oil, plus extra for drizzling, 2 tablespoons pine nuts, and more.

Yes, 2-Minute Calamari, Sicilian Lifeguard-Style falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

2-Minute Calamari, Sicilian Lifeguard-Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions