I have a recipe that calls for boiling the calamari for an hour (or until quite tender) before stuffing and grilling. I don't have a lot of experience with calamari, but that sounds like a long time to boil it! Any thoughts??
A quick sauté keeps calamari tender, while garlic, lemon, and parsley brighten up the gentle oceanic flavor of the squid. Serve with crusty bread for getting every last drop of the buttery sauce. Read more.
This veggie-packed sheet pan shakshuka is easy to prep and, equally important, an absolute breeze to clean up. It’s a great meatless weeknight meal option, and would also make for an impressive no-fuss brunch entree for a crowd.