Spicy Calamari With Tomato, Caperberries and Pine Nuts

5.0(104)

by Melissa Clark

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MediterraneanDinner, Quick, Weeknight, Main Course

Servings

2 servings

Total time

15 min

Calories / serving

821 kcal

Ingredients (13)

serves

1 cup Israeli couscousisraeli-couscous
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
1 large shallot, mincedshallot
1 rosemary sprigrosemary
4 garlic cloves, mincedgarlic
2 tablespoons pine nutspine-nut
1/2 teaspoon crushed red pepper flakes, or to taste
Kosher saltsalt
1 28-ounce can diced tomatoestomato
1 pound squid, cleaned, bodies cut into 1/2 -inch rings, tentacles left wholesquid
1/4 cup sliced caperberries
3 cups baby spinach leaves, packedspinach
1 scallion, thinly sliced, for garnishscallion

Instructions (3 steps)

01Bring a small pot of water to a boil and add couscous. Cook for 1 minute, then drain.
02Meanwhile, in a large skillet, heat olive oil. Add shallots and rosemary and sauté for about 2 minutes, until shallots are golden. Add garlic, pine nuts, red pepper flakes and salt and sauté for 2 minutes.

03Add tomatoes and bring to a fast simmer. Cook for 6 minutes. Add squid and caperberries and cook for about 2 minutes, until squid is just opaque. Stir in the spinach and couscous (spinach will wilt). Season with more salt and serve garnished with scallion.

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Rich recipe — supports nutrition-aware planning.