Spicy Two-Minute Calamari

Ingredients

• 1 tbsp 
• 1 medium shallot, divided Reserve 1/2 for panko topping in a small dice, slice remaining shallot for calamari sauce
• 2 tbsp white wine
• 1 cup tomato canned cherry tomatoes or canned diced tomato
• 2 tbsp capers
• 1/4 cup peppadew peppers diced
• pinch crushed red pepper or aleppo pepper
• 1 lb calamari, sliced into rings

Crunchy Panko Topping

• 1 tbsp salted butter
• 2 tbsp diced shallot
• 1/3 cup panko breadcrumbs
• 1/4 cup fresh herbs either all parsley or a combination of parsley, rosemary, and oregano

Instructions 

Crunchy Panko Breadcrumbs

1. You can prepare this in advance and set it aside or prepare it while the tomato sauce is cooking. In a skillet melt butter and saute finely diced shallot until soft and no longer translucent. Add breadcrumbs and toast until nutty and slightly brown. Stir in fresh herbs and set aside.

Calamari

1. Heat olive oil in a skillet over medium heat, and saute sliced shallot for 3 minutes until fragrant and no longer translucent. Add white wine, stir and cook for additional 2 minutes.
2. Add tomatoes, capers, peppers, and a pinch of crushed red pepper to the pan and cook together for 12-15 minutes stirring frequently. Add a generous pinch of salt and black pepper. Taste sauce for seasoning, and adjust as needed.
3. Prepare calamari, pat dry and slice into rounds. Add to pan and cook for 2 minutes. Do not overcook or the calamari will turn rubbery.
4. Top calamari with breadcrumbs and serve immediately.