Nutrition per serving may change if servings are adjusted.
1 pound cleaned calamari, (see Note)
1 small lemon
1 tablespoon extra-virgin olive oil, divided
1 large red bell pepper, cut into ¾-inch squares, divided
½ teaspoon crushed red pepper, divided
Salt & freshly ground pepper to taste
Cilantro leaves for garnish
Slice squid bodies into ½-inch-thick rings; leave tentacles whole. Rinse carefully inside and out and pat dry. Set aside. Scrub lemon and cut crosswise into ⅛-inch-thick slices. Cut each slice into quarters and set aside.
Heat 1½ teaspoons oil in a large heavy skillet over high heat. Add half of the peppers and ¼ teaspoon crushed red pepper; saute until barely tender, 1 to 2 minutes. Add half of the squid and saute until opaque, 30 to 45 seconds. Add half of the lemon pieces and saute until the lemon is just heated through, 30 seconds longer. Transfer the squid mixture to a serving dish and keep warm.
Add the remaining 1½ teaspoons oil to the pan and heat over high heat. Cook the remaining peppers, crushed red pepper, squid and lemon in the same manner.
Transfer to the serving dish. Season with salt and pepper. Sprinkle with cilantro and serve immediately.
Calamari, also known as squid, is sold frozen or fresh in the seafood department of the grocery store. Look for cleaned calamari, with its cartilage and ink removed; otherwise ask at the fish counter to have it cleaned.
155 calories;5 g fat(1 g sat); 2 g fiber; 9 g carbohydrates; 18 g protein; 27 mcg folate; 264 mg cholesterol; 2 g sugars; 0 g added sugars; 1,423 IU vitamin A; 79 mg vitamin C; 56 mg calcium; 1 mg iron; 198 mg sodium; 410 mg potassium
Vitamin C (132% daily value), Vitamin A (28% dv)