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Aegean-Inspired Calamari with Lentils

Christos Athanasidis, Nice N’ Easy restaurants, Athens, Mykonos - June 11th, 2014

  • 100ml extra-virgin olive oil
  • 1K calamari, cut into rings
  • 100ml white wine
  • 1 med. onion, chopped
  • 300g lentils, boiled
  • 50ml balsamic vinegar
  • kosher salt
  • black pepper, freshly ground

Add 50ml olive oil to large sauté pan set on high heat; add calamari; sauté 2 to 3 minutes; add white wine and reduce until most of the liquid has evaporated; remove calamari from pan; reserve, keeping warm; heat remaining 50ml olive oil in a separate sauté pan to medium heat; sauté onion and lentils; add vinegar; cook down 2 to 3 minutes; season; serve calamari over lentils.