Pan-Seared Calamari Recipe with Champagne and Garlic-Dill Lime Sauce

• Seafood

  • 1 1/2 Squid

• Produce

  • 3 tbsp Dill, Fresh
  • 10 Garlic cloves
  • 1 1/2 Lime, Juice of

• Baking & Spices

  • 1 Cayenne pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1 Butter, unsalted

• Beer, Wine & Liquor

  • 2 tbsp Champagne

Found on themediterraneandish.com

Description

Ingredients

• 1.5 squid (calamari), sliced into rings
• Olive oil
• Unsalted butter
• 10 garlic cloves, roughly chopped
• 2 tbsp champagne
• 1½ lime, juice of
• Salt and pepper
• Cayenne pepper, optional
• 3 tbsp fresh dill, chopped

Directions

• Pat the calamari rings dry.
• In a large cast iron skillet, heat ¼ cup of olive oil and 1 tbsp of unsalted butter. Turn heat to medium-high and add the calamari and saute for 3 minutes or so, then add the chopped garlic, champagne and lime juice. Cook for 7-9 more minutes or until the juice reduces. Add salt and pepper to taste.
• Finally, add a pinch of cayenne pepper (optional) and stir in the fresh dill.
• Transfer to a serving platter and enjoy hot or warm.
• To complete this meal, add a side salad like fattoush and plain white rice.