| Yield 1X: | 61.75 | oz | Allergens: | ||
| Portion: | 6 | oz | Garlic, chili, shellfish | ||
| Portions: | 10.3 | ||||
| Shelf life: | 3 days | ||||
| Date: | 7.16.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Garlic, sliced | 1.00 | 2.00 | 3.00 | |||
| Chili flakes (grams) | 2.00 | 4.00 | 6.00 | |||
| Calamari, tubes and tentacles, drained | 2 | 8.00 | 5 | 7 | 8.00 | |
| EVOO | 3.00 | 6.00 | 9.00 | |||
| Cherry tomatoes, halved | 10.00 | 1 | 4.00 | 1 | 14.00 | |
| Shallots, sliced | 2.00 | 4.00 | 6.00 | |||
| Italian parsley leaves, coarsely chopped | 0.50 | 1.00 | 1.50 | |||
| Basil leaves, coarsely chopped | 0.25 | 0.50 | 0.75 | |||
| Freshly squeezed lemon juice | 2.00 | 4.00 | 6.00 |
Carefully measure and prepare all ingredients.
Heat the oil in a suitable saute pan, then add the garlic and chili. Allow it to slightly brown, then add the calamari and toss. Cook just until the calamari is firm, then transfer to a sheetpan to cool. Refrigerate.
When completely cool, combine with remaining ingredients, and mix well. Transfer to a storage container, and cover tightly. Label, date, and initial. Store refrigerated. Refresh with salt and pepper and lemon juice on the second and third day.