Sautéed Calamari

Name: Sautéed Calamari
Cuisine: American
Ingredients: 1/2 oz basil; 1/2 cup olive oil; 2 cloves garlic; 1 ear corn; 1 cup grape tomatoes; 1/2 lb calamari; As needed salt; 1/2 lemon; 1 pinch oregano

Ryan Goodwin @cook_3814251

San Francisco, California

Sautéed Calamari

Ryan Goodwin @cook_3814251

San Francisco, California

Saved

Ingredients

1/2 ozbasil
1/2 cupolive oil
2 clovesgarlic
1 earcorn
1 cupgrape tomatoes
1/2 lbcalamari
As neededsalt
1/2lemon
1 pinchoregano

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Steps

1

First thing, measure out your oil and put it in the freezer. Cold oil helps keep your pesto nice and bright.
2

Slice the kernels from your corn cob and slice your tomatoes in half.
3

Prep the calamari. Leave the tentacles whole. I sliced the caps into strips, but cut them however you like.
4

Place garlic, basil, a few drops of lemon juice, and a pinch of salt in a blender.
5

Blend on high, adding oil slowly and stopping the blender to scrape down the sides every so often. Continue until you've got a fine purée and no more big pieces of basil.
6

Put a pan on high heat and pour in a little splash of olive oil. When your pan is hot, the oil almost beginning to smoke, toss in your corn. Sautée for a moment, adding a pinch of salt along the way, and then add your calamari. Sautée briefly, then add tomatoes. Remove from heat, add a pinch of oregano and squeeze in the juice from your lemon half.
7

Adjust your seasoning and lay this out on a plate. Finish by drizzling some of the pesto over the top.