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Gallery Calamari with Vermicelli, Lemon, and Herbs Credit: Bobbi Lin Recipe Summary Servings: 4

Ingredients Ingredient Checklist Kosher salt and freshly ground pepper 1 cup broken vermicelli 2 tablespoons extra-virgin olive oil 1 small red onion, finely chopped 1/2 jalapeno chile, seeded and minced 2 cloves garlic, thinly sliced 1/2 pound small calamari, cleaned, cut into 1/2-inch-thick rings, and tentacles halved lengthwise 2 to 3 tablespoons ghee 2 teaspoons yellow mustard seeds, toasted and ground Juice of 1/2 lemon, plus lemon wedges for serving 1 cup fresh flat-leaf parsley, roughly chopped 1/2 cup fresh mint, roughly chopped

Gallery Calamari with Vermicelli, Lemon, and Herbs Credit: Bobbi Lin

Recipe Summary Servings: 4

Calamari with Vermicelli, Lemon, and Herbs      Credit: Bobbi Lin

Calamari with Vermicelli, Lemon, and Herbs

Credit: Bobbi Lin

Calamari with Vermicelli, Lemon, and Herbs

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • Kosher salt and freshly ground pepper 1 cup broken vermicelli 2 tablespoons extra-virgin olive oil 1 small red onion, finely chopped 1/2 jalapeno chile, seeded and minced 2 cloves garlic, thinly sliced 1/2 pound small calamari, cleaned, cut into 1/2-inch-thick rings, and tentacles halved lengthwise 2 to 3 tablespoons ghee 2 teaspoons yellow mustard seeds, toasted and ground Juice of 1/2 lemon, plus lemon wedges for serving 1 cup fresh flat-leaf parsley, roughly chopped 1/2 cup fresh mint, roughly chopped

Directions

Bring a large pot of salted water to a boil. Meanwhile, heat a large saute pan over medium and toast vermicelli until light brown and fragrant, about 3 minutes. Transfer vermicelli from pan to the boiling water and cook until al dente, 3 to 4 minutes. Drain and set aside.

Return saute pan to stovetop. Heat oil over medium. Add onion, jalapeno, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is softened, 3 to 5 minutes.

Increase heat to medium-high and add calamari, ghee, and ground mustard seeds. Cook, stirring occasionally, until calamari is white and tender, 3 to 4 minutes.

Reduce heat to low and add lemon juice and cooked vermicelli to the pan. Season with salt and pepper and stir to combine. Add parsley and mint, then serve with lemon wedges.

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All Reviews for Calamari with Vermicelli, Lemon, and Herbs

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Calamari with Vermicelli, Lemon, and Herbs

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest