Lemon Caper Calamari Steaks with Broccolini

That’s just so good, how good is that? I found calamari steaks at the super market for the first time in ages bought them and put them in the freezer. They used to be a regular at Trader Joes, but disappeared, as things do there. We use to eat these often when we were first married and on an tight budget. We love lemon and capers and broccoli, so what’s there not to like? It reminds me of the wonderful abalone we had prepared by a chef at Russian Gulch about 10 years ago, he needed eggs and we had them, so we bartered eggs for his deliciously prepared abalone!

Lemon Caper Calamari Steaks with Broccolini

Serves 4

Prep time:  10 minutes

Total Time 20 minutes

Ingredients:

1/4 cup olive oil

3 garlic cloves, crushed in a garlic press

1/4 teaspoon dried hot red-pepper flakes

1 lb Broccolini, trimmed

1/3 cup water

1/4 teaspoon salt

3 tablespoons all-purpose flour

1/4 cup finely grated Parmigiano-Reggiano

1/4 teaspoon black pepper

1 large egg

1 tablespoon water

4 frozen calamari steaks (1 lb total), thawed

2 tablespoons unsalted butter

1 to 1 1/2 tablespoons fresh lemon juice

1 tablespoon bottled capers in brine, rinsed and drained

Accompaniment: lemon wedges

Directions:

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and red-pepper flakes, stirring, until golden, about 30 seconds. Add Broccolini and cook, turning with tongs, until coated with oil, then add water and salt and cook, covered, stirring occasionally, until crisp-tender, 8 to 10 minutes. Transfer to a platter with tongs and keep warm, loosely covered with foil.

Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. While oil heats, stir together flour, cheese, and pepper in a wide shallow bowl, then lightly beat egg with water in another wide shallow bowl. Dredge 1 calamari steak in flour mixture, shaking off excess, then dip in egg mixture, letting excess drip off, and transfer to a plate. Dredge another steak in flour and dip in egg in same manner, then sauté coated steaks over moderately high heat, turning over once, until golden, about 1 1/2 minutes total. Transfer to platter with Broccolini and keep warm, loosely covered. Dredge, dip, and sauté remaining 2 steaks in same manner, transferring to platter.

Pour off fat from skillet, then add butter, lemon juice (to taste), and capers to skillet and cook over moderate heat just until butter melts, about 45 seconds. Pour lemon caper sauce over calamari steaks and serve immediately.

Click here for printable recipe

From Epicurious