Lemon- Caper Calamari Steaks with Broccolini
¼ cup olive oil, divided
4 tbsp olive oil
3 cloves garlic, crushed in garlic press
¼ tsp dried hot red pepper flakes
1 lb broccolini, trimmed
1/3 cup water
¼ tsp salt
3 Tbs oat flour
¼ tsp black pepper
2 egg whites
1 Tbs water
4 whole calamari steaks (1 lb. total)
1 to 1½ Tbs fresh lemon juice
1 Tbs bottled capers in brine, rinsed and drained
lemon wedges
1–Add 2 tbsp Olive oil in 12-inch heavy skillet and heat over moderate heat until hot, then cook garlic and red-pepper flakes, stirring, until golden, about 30 seconds. Add broccolini and cook, turning with tongs, until coated with olive oil, then add water and salt and cook, covered, stirring occasionally, until crisp- tender, 8 to 10 minutes. Transfer to a platter with tongs and keep warm, loosely covered with foil.
2–Heat remaining 2 Tbsp. oil in a heavy 10-inch skillet over moderately high heat. While oil heats, stir together oat flour and pepper in a wide shallow bowl, then lightly beat egg whites with water in another wide shallow bowl. Dredge 1 calamari steak in flour mixture, shaking off excess, then dip in egg mixture, letting excess drip off, and transfer to a plate. Dredge another steak in oat flour and dip in egg white in same manner, then sauté coated steaks over moderately high heat, turning over once, until golden, about 1½ minutes total. Transfer to platter with broccolini and keep warm, loosely covered. Dredge, dip and sauté remaining 2 steaks in same manner, transferring to platter.
3–Pour lemon juice (to taste) and capers over calamari steaks and serve immediately.
