Sizzling Calamari Al Diavolo

This evening I made an old, but delicious and more adventurous recipe: Sizzling Calamari Al Diavolo. I found this recipe on yet another blog a while ago, but have made some tweaks of my own to suit our personal tastes and grocery store options. This recipe resembles the appetizer from East Side Mario's: Sizzling Calamari Al Diavolo, that comes in a cast iron skillet and literally sizzles as the server sets it down on the table.


Sizzling Calamari Al Diavolo
Serves: 2
Time: 30 minutes


Ingredients

• 1 tsp olive oil
• 1 onion, cut into chunks
• 1/2 red pepper, cut into strips
• 1/2 yellow pepper, cut into strips
• 4 cloves garlic, minced
• 1 jalapeno pepper, seeded and cut in half
• 1/4 cup chunky salsa
• 2 tsp chicken bouillon powder
• up to 1 cup water
• 2 tsp Tex-Mex seasoning
• Franks Red Hot Sauce to taste
• 1/2 lb pre-breaded frozen calamari

Directions

1. Cook calamari as directed on box.
2. Meanwhile, heat olive oil in 10inch cast-iron skillet over medium heat. Add the veggies. As the veggies begin to soften add the salsa, chicken bouillon, Tex-Mex seasoning, and Frank's Red Hot Sauce. Mix together. 
3. Drizzle a little water as needed to keep food from catching, but don't drown it. Cook until veggies are tender, about 20 to 25 minutes. 
4. Add calamari and mix just until calamari is heated through. Do not over cook (over cooking will leave calamari rubbery). Serve immediately. 

As a little tip, don't be tempted to cook the veggies fast or it will burn and the flavours need time to mix well. 
Sorry about the lack of picture, I will need to take one next time I make this.

Please feel free to attempt, tweak, and enjoy this Sizzling Calamari Al Diavolo.



Rage