Executive Chef / Calamari distributor, Geoff Travers of PJ’s PUB/ Dale Stoutenburgh of Sea Fresh USA, joined us in The Rhode Show kitchen to show us how to make their Greek Calamari.
7 oz Calamari
2 cups fish chick batter
4 cups vegetable oil and 1 oz separated
2 oz diced tomatoes
1 oz banana peppers
1 oz sliced Kalamata olives
1 cup baby spinach
1 teaspoon garlic
1 tablespoon scallions & parsley
2 oz White wine
Prepare to taste
2 oz crumbled feta cheese
1) Coat the Calamari in the fish chick butter and lightly fry for 3 minutes in 350 degree fry oil.
2) In separate pan, saute the garlic in 1 oz of oil with tomatoes,banana peppers, kalamata olives ,baby spinach, scallions, and parsley for 2 minutes.
3) Deglaze with wine
4) Toss the calamari with mixed vegetables and season with salt and pepper.
5) Plate and finish with crumbled feta cheese.