Coastal Cooking

Triggers Seafood Restaurant - Buz Valadao

CALAMARI ABRUZZI

In a large skillet, heat peanut oil to 325 degrees. Whip egg and milk to make egg wash. Place flour into a large pan. Add salt and pepper to calamari, careful not to over season. Place calamari into flour, work well with your fingers to bread evenly. Using a coarse sifter, shake excess flour from calamari. Dip calamari into egg wash, remove, draining well, then place calamari back into flour again working well to bread evenly again. Shake excess flour using sifter. Carefully place calamari into hot oil, separate to cook evenly. Cook for approximately one minute (overcooking will cause calamari to be tough). Drain on paper towels. Add olive oil to sauté pan and heat on medium heat. Add vegetables and olives. Saute for one minute, stirring often. Add garlic and cook 30 seconds, stirring often. Add Chardonnay to deglaze pan. Add herbs, lemon juice, shrimp stock and pepper to taste. Let simmer for one minute. Place mixture into a large bowl. Add calamari, toss very gently to coat evenly. Serves 2 as an appetizer

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