You can double this recipe and serve it as a side dish – Italians actually use it as a second course – or make it as written and mix it in with spaghetti, serve it with rice… or surprise your guests by serving it on a little warm rectangle of white polenta – as seafood is served in the Friuli and Veneto regions of Italy.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||none||15-20 min.||High(2)||Normal|
- 1½lb (800g) calamari fresh or frozen, thawed and drained
- 14.5 oz or 400g can of chopped tomatoes
- ½ cup of white wine
- 1 clove garlic, smashed
- 1 bunch parsley, chopped
- 2 anchovies
- 1 pinch red pepper flakes
- 1 lemon, juiced
- olive oil
- salt & pepper
- Detach the head from the "hat". Pull carefully, as most of the innards that are attached to the head will come out when you pull.
- Under running water, pull the skin off the little hat and run water inside it to get out anything else that might still be stuck in there.
- While you are cleaning, you might feel a stiff, plastic-like cartilage quill. The end will be sticking out at the open edge of the hat where there is a little point. Just tug on it gently and pull it out. Set the little hat aside, it is clean!
- Next, separate the tentacles from the eyes - keep the tentacles and throw the rest away.
- Grab the tentacles and feel in the middle for the little beak. You can just pop it by squeezing the sides gently, or by pushing it from behind.
- Then, just slice the little hat into strips.
If you have never cleaned calamari before, I recommend you watch this video before cleaning- do not worry, it will not take you 5 minutes per squidl! It took me a little less than 10 minutes to clean all of the calamari for this recipe.
- In the cold pressure cooker, add 2 Tbsp. of olive oil, the garlic clove, the pinch of hot pepper and anchovies.
- Turn the flame on the lowest setting and, with the top off, swish everything around to flavor the oil (about 3 minutes).
- Next, add the calamari and lightly color them (about 5 minutes).
- Then add the wine and let it evaporate a bit (about 3 minutes).
- Finally, add the can chopped tomatoes, refill the can with water and add that, and half of the chopped parsley and swoosh everything around.
- Close the lid and set the valve to pressure cooking position.
- Electric pressure cookers: Cook for 20 minutes at high pressure.
Stove top pressure cookers: Lock the lid, and cook for 15 minutes at high pressure.
- When time is up, open the cooker by releasing the pressure.
- Mix in the lemon juice, a spritz of extra virgin olive oil and fresh parsley to serve!