Calamari with Chiles and Mint
4 tablespoons extra-virgin olive oil
1/2 red onion, sliced thin
1 clove garlic, sliced thin
2 chile peppers, with seeds, thinly sliced
1 sweet yellow pepper, cored, seeded, and sliced into julienne
2 pounds calamari, peeled, cleaned, cut into rings, and tentacles left whole
10 leaves mint, torn
Salt and pepper
In a 12 to 14-inch saute pan, heat the oil over medium heat until just
smoking. Add the onion, garlic, chile peppers, and yellow pepper and cook
until soft, about 5 minutes.
Add the calamari and continue cooking until calamari is just tender and
cooked through, about 3 minutes. Add mint and season with salt and pepper.
Recipe courtesy Mario Batali, 2001. Found at Food Network