Spicy Calamari with Bacon and Scallions

onion appetizer sauté quick & easy bacon squid gourmet sugar conscious paleo dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added

Lillian Chou

Makes 4 (main course) servings

Source

Ingredients

1 1/2 pound scleaned medium squid

1/4 pound bacon (about 5 slices), cut crosswise into 1-inch pieces

1 cup chopped scallions

1/2 teaspoon dried hot red-pepper flakes

Method

Rinse squid under cold water, then pat dry between paper towels. Halve large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings.

Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden and crisp, then transfer with a slotted spoon to paper towels to drain.

Toss squid with 1/4 teaspoon salt.

Heat fat remaining in skillet over high heat until very hot, then sauté squid with scallions and red-pepper flakes until just cooked through, about 3 minutes.

Serve squid immediately, sprinkled with bacon.