Pan-fried Baby Squid

The preserved lemon slices make this a dish to remember and a welcome change from the breaded and fried calamari more commonly found.

1.5 lb (750 g) cleaned calamari (baby squid)
10 roasted garlic cloves
2 tomatoes, pitted and sliced thinly
1/2 preserved lemon*, thinly peeled
Extra-virgin olive oil
Salt and pepper, to taste
Fresh minced herbs (optional)

Heat a large fry pan to high with oil. Add all ingredients in single layer (do two batches if necessary) and sauté for about 1 minute–or until calamari is white. Do not overcook or the calamari will be rubber! Serves 6.

Preserved Lemons

You’ll make more than this dish needs, but these lemon curls are great for seafood Mediterranean salads or added to aioli.

2/3 cup (75 mL) rock salt
4 organic lemons scrubbed clean
1/4 cup (60 mL) extra-virgin olive oil

Quarter lemons, squeeze, and place in sealed container with salt. Shake. Leave in fridge for 7 days/nights, shaking or turning upside down occasionally.

To use: Remove pith and use peel only. Slice thinly.

source: "Vintropolis", alive #381, March 2006