Set a large skillet over medium heat and add 1 tablespoon of olive oil. Once shimmering, add the minced garlic and chopped anchovies. Sauté for about 1-2 minutes, until the garlic becomes fragrant and the anchovies dissolve into the oil, creating a spicy, aromatic base.
2 anchovy fillets anchovy fillets, chopped, 1 tablespoon olive oil
Add the sliced calamari to the skillet. Cook for 2-3 minutes, stirring occasionally, until the squid turns opaque and is lightly browned around the edges. You should see a gentle bubbling and slight caramelization for visual cues of doneness.
1 lb calamari (squid), cleaned and sliced into rings
Pour in the crushed tomatoes, then stir in the sliced black olives, capers, lemon zest, and lemon juice. Increase the heat to bring the mixture to a gentle simmer. Cook for another 5-6 minutes, allowing flavors to meld and sauce to thicken slightly. Look for the sauce to coat the calamari evenly and see small bubbles around the edges.
1 cup canned crushed tomatoes, 1/4 cup black olives, pitted and sliced, 2 tablespoons capers, drained, 1 lemon lemon, zested and juiced
Taste and season with salt and freshly ground black pepper as needed. Continue to cook for 1-2 more minutes until the sauce has thickened slightly and all ingredients are heated through.
3 cloves garlic, minced
Transfer the calamari and sauce to a serving dish or plate. Garnish with additional lemon zest or chopped herbs if desired. Serve immediately, showcasing the tender squid coated in a vibrant, salty, and spicy sauce.
