Spicy Calamari With Tomato, Caperberries and Pine Nuts

By Melissa Clark

Published May 12, 2009

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
5(106)
Comments
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Ingredients

Yield:2 servings

  • 1 cup Israeli couscous

  • 2 tablespoons extra virgin olive oil

  • 1 large shallot, minced

  • 1 rosemary sprig

  • 4 garlic cloves, minced

  • 2 tablespoons pine nuts

  • ½ teaspoon crushed red pepper flakes, or to taste

  • Kosher salt

  • 1 28-ounce can diced tomatoes

  • 1 pound squid, cleaned, bodies cut into ½ -inch rings, tentacles left whole

  • ¼ cup sliced caperberries

  • 3 cups baby spinach leaves, packed

  • 1 scallion, thinly sliced, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

99 grams carbs; 528 milligrams cholesterol; 821 calories; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 3 grams saturated fat; 24 grams fat; 15 grams fiber; 1867 milligrams sodium; 53 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a small pot of water to a boil and add couscous. Cook for 1 minute, then drain.

  2. Step 2

    Meanwhile, in a large skillet, heat olive oil. Add shallots and rosemary and sauté for about 2 minutes, until shallots are golden. Add garlic, pine nuts, red pepper flakes and salt and sauté for 2 minutes.

  3. Step 3

    Add tomatoes and bring to a fast simmer. Cook for 6 minutes. Add squid and caperberries and cook for about 2 minutes, until squid is just opaque. Stir in the spinach and couscous (spinach will wilt). Season with more salt and serve garnished with scallion.

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Ratings

5 out of 5
106 user ratings
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Comments

David

I think this may be an artifact of whatever brand of couscous Melissa used; I've made this dish many times and always just follow the instructions (usually 10 minute simmer, 1.25-1.5 cups water for 1 cup israeli couscous...)

Karen

How is it possible that you only cook the coucous for 1 minute?

Nancy

The couscous cooks more in the sauce at the end.It’s perfectly cooked.

Rebecca

Not a fan of couscous, so was interested to see somebody mention orzo. I also love farro, and will probably use that when I try this recipe. Also glad to see somebody mention a husband who doesn't like squid, but loved this dish. I'm in the same boat with my husband, but am gonna try this anyway.

jay bay

Loved it! Caper berries provide that additional crunch factor that you wouldn’t get from regular capers. Instead of adding the Israeli couscous to the pan I served it as the base and then spooned everything else on top. My husband who isn’t the biggest fan of squid unless it’s fried ate it up. Delicious and nice enough could easily serve as a dinner party recipe.

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