Merry Christmas!! Today, I just have a quick last minute recipe if you’re doing the Italian Seven Fishes Christmas Eve dinner. This comes by way of my friend Laura, a great Italian cook who’s taught me most of what I know in the kitchen.
1 lb fresh calamari, cleaned and sliced into rings
1 red bell pepper, cut into very thin slices
1/3 of a small red onion
Lemon zest, to taste
Bring a pot of salted water to a boil. Throw in your calamari and cook for 30 seconds to 1 minute, just until calamari turns white and opaque. Don’t overcook! (I always remember the old Italian idea, 30 seconds or 30 minutes for squid, anything in between and you have shoe leather).
Drain calamari well and toss with olive oil to taste- I never measure, sorry! Add your red pepper, onion, zest, olives and capers. I didn’t include amounts for those, just do what you like. I love olives and capers, so I included quite a bit of them.
Let this sit in the fridge for a few hours before serving.
To prepare a day in advance, combine everything except the red onion- that tends to get overpowering if left to sit overnight. Add that a few hours before serving.
Serves 4-6 as an appetizer.