2 tablespoons of extra virgin olive oil
1 lb. of calamari cleaned and cut into ½ inch rounds.
3 garlic cloves thickly sliced
½ cup of pinenuts
1 cup of finely diced fennel
1 cup of oil-packed sun-dried tomatoes drained and roughly chopped.
½ cup of pitted, kalamata olives
1 tbsp. lemon zest
2 tbsp of chopped basil
1 cup of chopped arugula salad
Juice from one whole lemon
Pour the oil into the pan and cook over medium heat until it starts to sizzle.
Add the calamari and stir well. Cook for 2-3 minutes.
Using a slotted spoon, transfer the calamari to a bowl and set it aside for later.
Add the garlic and the pine nuts stir well.
Add the fennel and sun-dried tomatoes stir well.
Add the lemon zest and the basil, stir well.
Add the cooked calamari back in the pan, stir well, and cook for 2 minutes.
Add the arugula, stir well and cook one more minute.
Add the lemon juice, stir well and cook one more minute.
Adjust for Salt and pepper to taste.
This dish is ready to be served.