Crispy Calamari Steak Piccata
with Asparagus & Buttered Orzo
Cooking time
30 minutes
Servings
2/4
Calories
900 /serving
It’s one of life’s golden moments, watching these pan-fried calamari steaks slide onto a plate under a perfectly crisped crust. Lemony, briny piccata sauce sparkles over top, flanked by zesty orzo and olive-spiced roasted asparagus. An Italian seafood spread best served at sunset.
We will send you:
- 2 Ocean Wise wild-caught squid steaks
- 14g Parsley
- 1 Bunch of asparagus
- 1 Lemon
- 20g All-purpose flour
- 20g Capers
- 60g Panko
- 140g Orzo
- 30ml Vegetable demi-glace
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs • Milk • Squid (calamari) • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Zester
5 or 10 tbsp Butter
1 or 2 Eggs
Total Fat
41 g
Saturated Fat
20 g
Sodium
1490 mg
Total Carb
100 g
Sugars
9 g
Protein
44 g
Fibre
10 g
Preparation
Mise en place
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Remove the woody ends of the asparagus.
- Zest and juice the lemon.
- Roughly chop the parsley leaves and stems.
Roast the asparagus
- On a lined sheet pan, toss the asparagus with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 8 to 10 min., until tender.
- Drizzle with ½ the lemon juice.
Boil the orzo
- Meanwhile, add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Return to the pot and toss with 1 tbsp butter (double for 4 portions) to prevent sticking.
Prepare the squid steaks
- Meanwhile, pat the squid steaks dry; season with the remaining spices, the flour and S&P.
- In a small bowl, beat 1 egg (double for 4 portions) until smooth; season with S&P.
- Place the panko in a second small bowl.
- Working one at a time, coat the squid steaks in the egg (shaking off any excess), then in the panko (pressing to adhere).
Cook the squid steaks & make the sauce
- In a large pan, heat a thin layer of oil and 1 tbsp butter (double for 4 portions) on medium-high.
- Add the squid steaks* and cook, 2 to 3 min. per side, until browned and cooked through.
- Transfer to a plate.
- Heat the same pan on medium.
- Add the capers, ½ the lemon zest and 3 tbsp butter (double for 4 portions). Cook, stirring often, 1 to 2 min., until fragrant.
- Add 2 tbsp water (double for 4 portions), the demi-glace, parsley, remaining lemon juice and S&P; stir well.
Finish & serve
- To the pot of orzo, add the remaining lemon zest; stir well.
- Divide the orzo between your plates.
- Top with the squid steaks and asparagus.
- Spoon the sauce over the squid steaks. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
