24 oz cleaned and sliced calamari, with tentacles 12 oz yellow onion julienned and cooked in olive oil in a large heated frying pan – set aside.
In your same saute pan add:
1/4 lb sweet unsalted butter
1/4 cup olive oil
1/4 cup chopped fresh garlic
Cook until the garlic starts to smell wonderful and gets a little color but be careful not to cook garlic too much or too dark, it will get a very bitter flavor.
then add 1/3 cup of dry white wine and reduce by 1/2 add 1/4 tsp ea salt & pepper & a dash of cayenne pepper, and your 12 oz cooked yellow onion, once all of your ingredients are hot again….
Now you can add the calamari to the pan and stir to coat the calimari with all of the wonderful flavors top to bottom. Cover with a lid and cook for no longer than 1.5 minutes. Your calamari will be a fabulously tender work of art to your tastebuds.
Soupions are the name for Calamari, but only in Marseille France. I dont think that if you were to speak this name to any Frenchman of any other city that they would know what you mean. This is an amazing dish, we serve this dish with a side of baby mixed greens topped with our housemade vinaigrette and a side of basil grilled baguettes.
The secret to every good recipe is 1st reading it thoroughly, & mis en place (everything in its place) chop and weigh everything out before starting your recipe.