John Myers
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Calamari with Gremolata and Baked Potatoes
The perfect calamari with gremolata and baked potatoes recipe with a picture and simple step-by-step instructions.
For the gremolata:
- 1 Bit From solo garlic
- 3 tablespoon Extra virgin olive oil
- 1 bunch Parsley
- 0,5 Solo garlic
- 1 Lemon untreated, only the zest
- 0,5 teel Fleur de sel
- 1 Knife point Chilli flakes
- 50 ml Extra virgin olive oil
For the baked potatoes:
- 9 small Potatoes
- 2 tablespoon Extra virgin olive oil
- 1 teaspoon Dried rosemary
- 50 ml White wine dry
- 10 Black olives
- 3 dried Tomatoes pickled in oil
- 0,5 Solo garlic
- Black pepper from the mill
- Coarse sea salt
- The recipe for the potatoes is already in my cookbook … here: Mediterranean baked potatoes I only added 3 dried tomatoes in oil (at the same time as the olives).
- For the gremolata, very finely chop the parsley, garlic and lemon zest, put in a glass with fleur de sel, chilli flakes and olive oil; Mix everything together well and cover and let sit through a little.
- The calamari are made very quickly: they are rinsed (thawed) under cold water and patted dry again, then fried with a piece of garlic in olive oil over medium heat for about 8 minutes until they start to brown around the edges … and you’re done are you ready!!
- The fried calamari are drizzled with the gremolata and served with the baked potatoes.
- I prepared this dish today for my husband by myself, because I myself do not eat seafood and fish extremely rarely.
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