Catalan Saute of Calamari (Squid) in Onion Marmalade
Submitted by gloriam7
Tender calamari rings tossed with slow-caramelized onion marmalade infused with chile oil. A simple, elegant Catalan appetizer served with crusty French bread.
YIELD
4 servingsPREP
15 minCOOK
50 minREADY
70 minFive ingredients. That’s all it takes to make a dish that tastes like you spent a weekend in Barcelona.
The star here isn’t the squid (though it’s fantastic). It’s the onions. Three large onions, cooked low and slow in chile-infused olive oil for 30 to 40 minutes until they collapse into a golden, jammy marmalade that’s sweet, spicy, and deeply savory all at once.
The calamari gets just 30 seconds to a minute in a screaming hot pan, barely enough time to turn opaque, so it stays tender instead of rubbery. Toss it into that onion marmalade, pile it on toasted French bread, and you’ve got a tapas spread that punches way above its weight.
Kitchen Tips
- Dry the calamari thoroughly on paper towels before searing. Moisture is the enemy of a good sear and will cause the oil to splatter.
- Don’t rush the onions. The 30 to 40 minute caramelize time is what transforms this from ordinary to extraordinary.
- The dried chile pepper infuses the oil with subtle heat. Remove it once it darkens; leaving it in too long can turn things bitter.
Ingredients
Directions
Clean calamari and cut tubes crosswise into ½ inch rings.
Dry calamari on paper towels and reserve.
In a medium frying pan, heat 1 tablespoon oil over medium-high heat.
Add the calamari and sauté until the rings turn opaque white, about 30 seconds to one minute.
Transfer calamari to a bowl and set aside.
Wipe pan dry, add remaining oil and heat.
Add chile pepper and heat until it turns dark.
Remove chile with a slotted spoon and discard.
Add the onions to the hot chile oil and cook, stirring, until onions are wilted, about 5 minutes.
Reduce heat to medium, partially cover pan and cook, stirring occasionally, until onions are caramelized (golden brown), 30 to 40 minutes.
(Add more oil if onions are dry or stick to the pan).
Season with salt/pepper.
Add calamari and stir until heated throughout.
Serve with slices of hot or toasted French bread.
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