Calamari in the Luciana Style

1. 1

   Clean the calamari according to directions on page 40, leaving the skin intact if you prefer.

2. 2

   Cut the bodies into 1/2-inch rings and set them and the tentacles in a colander to drain well.

3. 3

   Heat the olive oil in a wide, heavy skillet over medium heat.

4. 4

   Scatter the garlic over the oil and cook, shaking the pan, until golden, about 1 minute.

5. 5

   Increase the heat to high, scatter the calamari in the skillet, and season with the thyme and lightly with crushed red pepper.

6. 6

   Cook, stirring regularly, until the water from the calamari has evaporated and the calamari have begun to caramelize, 6 to 8 minutes.

7. 7

   Sprinkle the vinegar over the calamari and scrape up the browned bits from the pan.

8. 8

   Pour in the wine and bring to a boil, continuing to scrape the skillet.

9. 9

   Cook until the wine is evaporated and the calamari are golden, about 5 minutes.

10. 10

    Season with salt and crushed red pepper to taste, stir in the parsley, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.