Ingredients
- 4 tablespoons extra-virgin olive oil
- 1/2 red onion, sliced thin
- 1 clove garlic, sliced thin
- 2 chile peppers, with seeds, thinly sliced
- 1 sweet yellow pepper, cored, seeded, and sliced into julienne
- 2 pounds calamari, peeled, cleaned, cut into rings, and tentacles left whole
- 10 leaves mint, torn
- Salt and pepper
Directions
In a 12 to 14-inch saute pan, heat the oil over medium heat until just smoking. Add the onion, garlic, chile peppers, and yellow pepper and cook until soft, about 5 minutes.
Add the calamari and continue cooking until calamari is just tender and cooked through, about 3 minutes. Add mint and season with salt and pepper. Serve immediately.
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By dmrmsr
Bend, OR
on February 13, 2005
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The combination of flavors in this recipe is very, very good. We enjoyed it and it's so simple that we'll make it again. But if you're ever in Hood River, Oregon you have to try their version of calamari with chiles and mint. With all respect to Mario, we think they've one upped him here. :- If he wants to travel to Hood River, we'll meet him there and buy for him to taste test!
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