Warm the olive oil in a saute pan over medium heat.
Add the garlic and red pepper flakes, stir, and cook for 1 minute
Add the red onion and fresh fennel and cook for 2 minutes.
Stir in the sun-dried tomatoes and cook 1 minute.
Add the olives and lemon zest. Stir well and cook 1 minute.
Add the basil, mint, brown sugar, and salt. Stir and cook 1 minute
Stir in the lemon juice stir and cook 1 minute.
Add the garbanzo beans, stir, and cook for 1 minute.
Cook for 2 minutes after stirring in the wine.
Add the water, stir, and cook for 5 minutes over medium-low heat.
While the garbanzo bean base cooks, place the breadcrumbs in a bowl and coat the calamari rings with them, shaking off the excess.
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.
With a slotted spoon, add the calamari to the garbanzo bean base. Cook for 2 minutes, stirring gently, over medium heat.
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.”
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