Crispy Crunchy Baked Calamari with Cherry Tomatoes and Black Olives
A satisfying crunchy treat from the sea. A new take on Calamari this time we bake it with homemade bread crumbs parsley and capers.
Ingredients
- 2 lbs Calamari
- 15 cherry tomatoes (cut in halves)
- 15 dried Italian black olives (remove pitt)
- 1/2 loaf Italian bread cut in cubes
- 2 tbs fresh parsley
- 1 1/2 cloves garlic
- 1 tsp capers
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbs extra virgin olive oil
Instructions
- Clean calamari thoroughly and cut into circles, let soak in cold water with one or two lemon wedges squeezed
- Pre heat oven to 375 degrees. Now let's make the homemade bread crumbs. On a cutting board cut the bread into cubes, rough chop parsley, capers and garlic, then place into food processor and blend until it has a nice fine crumbly consistency. Set aside.
- Remove the calamari from the cold water and pat dry on a clean cotton kitchen towel or fresh paper towels. Allow the excess water to be soaked up. Place in a mixing bowl, add in the cherry tomatoes and dried black olives. Then add the homemade bread crumb mixture and gently toss well together. Making sure it is well distributed evenly. You can use a spoon or clean hands work great.
- Prepare a baking sheet by cutting the same size parchment paper then place on top. Brush with olive oil, then slowly and evenly place the calamari evenly on the baking sheet. Generously drizzle with extra virgin olive oil, then salt and pepper all over the calamari.
- Place in the center rack and allow to back at 375 for 20 to 25 minutes depending on your oven and altitude. Check a crispy golden look after 18 minutes. Remove from oven, serve while hot, crunchy and crispy!
