Calamars sautés sains façon puttanesca

Ingrédients

• 450 grams MSC-certified squid, cut into 1/2-inch rings ((1 pound))
• 1/4 cup olive oil
• 5 cloves garlic, minced
• 1/2 cup sun-dried tomatoes
• 1/3 cup pitted olives
• 1 Tbsp capers, drained
• 1 tsp red pepper flakes ((increase if you want more spiciness))
• 1 large handful fresh basil, torn
• 1 small handful fresh parsley, chopped
• 1 lemon, zest + juice
• Fresh pepper
• Serve with: cooked quinoa, farro, brown rice, or whole wheat pasta ((see notes!))

Préparation

1. 1

   Heat olive oil in a large pan on medium-high heat.

2. 2

   Add the minced garlic, and sauté until golden brown and fragrant, about 2 minutes.

3. 3

   Mix in the sun-dried tomatoes, olives, capers, and chili flakes.

4. 4

   Zest the lemon straight into the pan, reserving the juice for later. Allow the pan to simmer for 1 minute, mixing occasionally.

5. 5

   Next, add the squid rings and sauté for 3 minutes, or until the squid is firm, stirring occasionally. Remove from heat and stir in basil leaves.

6. 6

   Serve grains of choice (I used quinoa) and top with squid mixture. Garnish with parley leaves, lemon juice, and black pepper. Enjoy!