serves: 6 servings
Roasting the calamari in a cast iron skillet, or any pan or casserole that can go directly over open flame, makes life easier. If you don't have such a pan, roast the calamari in a regular baking dish, transfer them to a heated platter when they're done and pour the pan juices into a small saucepan to boil them down. For this recipe, bake the tentacles together with the bodies and reposition the tentacles in the opening of the body before serving.
9 medium squid, (about 3 1/2 pounds total)
6 tablespoons extra-virgin olive oil
8 garlic cloves, peeled and sliced
1 teaspoon crushed red pepper
¼ cup Italian parsley, chopped
Preheat the oven to 450 degreed F. Clean and rinse the squid, but without removing the skin. Arrange the squid bodies and tentacles in a shallow cast-iron pan or other flameproof baking dish. Stir the garlic, olive oil, salt and pepper together in a small bowl, pour over the squid and turn them to coat with seasoned oil. Cover the dish with aluminum foil and roast 10 minutes.
Remove the foil and flip the pieces of squid. Continue baking, uncovered and turning occasionally, until the squid is tender when poked with a fork or skewer, about 10 minutes.
Transfer the pan to the stovetop and bring the liquid to a boil over high heat. Cook until the sauce is lightly syrupy, about 4 minutes. Toss in the parsley and transfer the squid to warm plates or a platter. Spoon the pan juices over the squid and serve immediately.