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Sautéed Calamari
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A picture of Sautéed Calamari.

Sautéed Calamari

Ryan Goodwin
Ryan Goodwin @cook_3814251
San Francisco, California

Sautéed Calamari

Ryan Goodwin
Ryan Goodwin @cook_3814251
San Francisco, California
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Ingredients

  1. 1/2 ozbasil
  2. 1/2 cupolive oil
  3. 2 clovesgarlic
  4. 1 earcorn
  5. 1 cupgrape tomatoes
  6. 1/2 lbcalamari
  7. As neededsalt
  8. 1/2lemon
  9. 1 pinchoregano
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Steps

  1. 1

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

  2. 2

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

    A picture of step 2 of Sautéed Calamari.
  3. 3

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

  4. 4

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

    A picture of step 4 of Sautéed Calamari.
  5. 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.

    A picture of step 5 of Sautéed Calamari.
  6. 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. 7

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

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Ryan Goodwin
Ryan Goodwin @cook_3814251
on May 09, 2016 21:00
San Francisco, California
They call me queso.
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Comments (10)

Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
May 19, 2016 21:04
Love your pictures!
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