Apparently the cold weather is drawing me toward warm, satisfying lentils. It’s amazing how hearty calamari can be when served with these almost perfect pulses. As with any stir-fry, the cooking is so fast, you’ve got to have your ingredients prepped before you begin cooking, so don’t even think about chopping while you cook. Also, make sure the calamari in as dry as possible before adding it to the wok. If to much liquid comes out in the wok, it’ll make the calamari rubbery.
Although I normally write and post two new recipes to Kev’s Kitchen each week, for at least the next while, I’ll be posting only once per week. I’ve got to dedicate some serious time to launching a project that’s been far too long in the making and that means less time spent on creating new dishes. In the meantime, browse the archives and cook up some of my trusty standbys that made the cut early in the life of Kev’s Kitchen!
Time: 20 minutes
Serves: 4
Ingredients:
1 tablespoon extra-virgin olive oil ½ small red onion – diced to ⅛” 12 ounces calamari rings ⅛ teaspoon kosher salt ⅛ teaspoon fresh ground black pepper 1 cup canned lentils – rinsed and drained 2 Roma tomatoes – seeded and diced to ⅛” 2 tablespoons flat-leaf parsley – finely chopped 2 tablespoons capers – drainedPreparation:
Place a wok (preferably) or large pan in high heat and add the olive oil.
When the oil is hot, stir-fry the onion for thirty seconds.
Add the calamari and continue to stir-fry for one minute.
Add the salt, pepper and lentils, continuing to stir for one minute.
Add the tomato and stir-fry for thirty more seconds.
Remove the wok from heat, stir in the parsley and capers, then serve immediately.
Get the PDF and nutrition info