Directions

1. Warm the olive oil in a saute pan over medium heat.
2. Add the garlic and red pepper flakes, stir, and cook for 1 minute
3. Add the red onion and fresh fennel and cook for 2 minutes.
4. Stir in the sun-dried tomatoes and cook 1 minute.
5. Add the olives and lemon zest. Stir well and cook 1 minute.
6. Add the basil, mint, brown sugar, and salt. Stir and cook 1 minute
7. Stir in the lemon juice stir and cook 1 minute.
8. Add the garbanzo beans, stir, and cook for 1 minute.
9. Cook for 2 minutes after stirring in the wine.
10. Add the water, stir, and cook for 5 minutes over medium-low heat.
11. While the garbanzo bean base cooks, place the breadcrumbs in a bowl and coat the calamari rings with them, shaking off the excess.
12. In a large nonstick skillet, cook the extra light olive oil to a sizzle over medium heat. Add the calamari, sprinkle with Nick’s magic rub, and cook for 2 minutes.
13. With a slotted spoon, add the calamari to the garbanzo bean base. Cook for 2 minutes, stirring gently, over medium heat.
14. You can serve this dish as an appetizer in individual portions or bring it to the table on a large tray to pass around “family style.”

Ingredients:

• 1 pound cleaned calamari, cut into 1/2” rings (body only; no tentacles)
• 1 cup Italian style breadcrumbs
• 3 tablespoons olive oil
• 3 cloves garlic, thickly cut
• 1/3 cup chopped red onion
• 1/3 cup diced fresh fennel bulb (include some of the chopped green leaves if available)
• 1/3 cup chopped and drained sun-dried tomatoes, (canned in oil)
• 1/3 cup chopped kalamata olives
• Lemon zest from one lemon
• 1 tablespoon fresh chopped basil
• 2 teaspoons fresh chopped mint
• 1 teaspoon C&H Golden Brown Sugar
• 1/2 teaspoon salt
• 1/3 cup lemon juice
• 1-1/2 cup canned garbanzo beans, drained
• 1/3 cup white wine
• 1/3 cup water
• 2 tablespoons extra light olive oil
• 1 teaspoon of Nick’s Magic Rub