Please wait (up to a minute) while we process your order.

Thank you.

(or pick-up)

Add To Cart
(or enter your zipcode)

Try Another Zip Code?
(or pick-up)

Add To Cart
Join Real Good Fish
Join Now
Forgot Password
You will receive an email from us shortly. Click the link to set a new password.
Reset Password
Success! Your password has been reset
User Settings
Email Required
Before you continue browsing the site we need your email
Real Good Fish | Recipe | | Spicy Calamari With Tomato, Capers and Pine Nuts | Bringing you the freshest sustainably caught LOCAL seafood!
Real Good Fish
Spicy Calamari With Tomato, Capers and Pine Nuts

From The New York Times 

Serves 2 

1 cup Israeli or pearl couscous
1¼ cups water or broth
2 tablespoons extra virgin olive oil
1 large shallot, minced
1 rosemary sprig
4 garlic cloves, minced
2 tablespoons pine nuts
½ teaspoon crushed red pepper flakes, or to taste
Kosher salt
1 28-ounce can diced tomatoes
1 pound squid, cleaned, bodies cut into 1/2 -inch rings, tentacles left whole
¼ cup sliced capers
3 cups baby spinach leaves, packed
1 scallion, thinly sliced, for garnish



Bring water or broth to a boil and add couscous. Simmer, covered, for about 10 minutes, until fluffy and al dente, then drain. (To add more flavor, you can toast the dried pearls for a minute or two in a bit of butter or olive oil before simmering.)

Meanwhile, in a large skillet, heat olive oil. Add shallots and rosemary and sauté for about 2 minutes, until shallots are golden. Add garlic, pine nuts, red pepper flakes and salt, and sauté for 2 minutes.

Add tomatoes and bring to a fast simmer. Cook for 6 minutes. Add capers and squid and cook for 30 seconds to a minute, just until squid is opaque. Don't overcook! Immediately stir in the spinach and couscous (spinach will wilt). Season with more salt and serve garnished with scallion.


Want to make recipes like this with fresh, local seafood each week?
Sign Up