Chef Wayne Johnson, Executive Chef at Ray’s Boathouse in Seattle, WA, contributed a delicious seafood recipe to The Chefs Collaborative Cookbook, authored by Ellen Jackson and Chefs Collaborative, published by Taunton Press.

The chef’s recipe is for Spicy Calamari with Tomatoes and Saffron Aioli.  This simple recipe is good for any home cook, and the saffron aioli combined with the lemon and chile flavors of the calamari add a kick to this tasty dish.  With a few slices of toasted bread and some peppery watercress, serve it as a small appetizer or a light lunch or dinner.

Here’s a video of Chef Johnson describing his dish, and what makes it unique: