Calamari with Sun-Dried Tomatoes and Garbanzo Beans


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