Calamari With Vermicelli

Calamari with Vermicelli, Lemon, and Herbs

Ingredients

Kosher salt and freshly ground pepper
1 cup broken vermicelli
2 tablespoons extra-virgin olive oil
1 small red onion, finely chopped
½ jalapeno chile, seeded and minced
2 cloves garlic, thinly sliced
½ pound small calamari, cleaned, cut into ½-inch-thick rings, and tentacles halved lengthwise
2 to 3 tablespoons butter
2 teaspoons yellow mustard seeds, toasted and ground (or any good mustard)
Juice of 1/2 lemon, plus lemon wedges for serving
1 cup fresh flat-leaf parsley, roughly chopped
½ cup fresh mint, roughly chopped

Directions

Bring a large pot of salted water to a boil. Meanwhile, heat a large saute pan over medium and toast vermicelli until light brown and fragrant, about 3 minutes. Transfer vermicelli from pan to the boiling water and cook until al dente, 3 to 4 minutes. Drain and set aside.
Return saute pan to stovetop. Heat oil over medium. Add onion, jalapeno, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is softened, 3 to 5 minutes.
Increase heat to medium-high and add calamari, butter, and ground mustard seeds. Cook, stirring occasionally, until calamari is white and tender, 3 to 4 minutes.
Reduce heat to low and add lemon juice and cooked vermicelli to the pan. Season with salt and pepper and stir to combine. Add parsley and mint, then serve with lemon wedges.