Looking for something quick and different? This dish may be for you. All 3 components take no more than a couple of moments each so you can literally have dinner on the table in less than 10 minutes!
I used frozen calamari rings (they’re really good). The brand I have is Fisherman’s Pride which is packaged in a see-through bag and can be found with frozen seafood in your supermarket. I took the chance when I spotted them and wasn’t disappointed (see calamari and vermicelli stoup). Up till recently, I always used fresh calamari, but this is a nice ‘go to’ for your freezer compartment.
Chimichurri is a blend of parsley, olive oil, splash of vinegar, squeeze of lemon, salt and red chili flakes. I coated the calmari with the sauce and flash sauteed.
The polenta was made by cooking corn meal in chicken broth until absorbed. It was finished with some parmesan and a pat of butter.
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