Monday, April 12, 2010

Squid - Two Ways

We had some squid in our freezer from the last time we had hot pot. I had been wanting to make calamari for a while, and then I saw Anna Olson make a chilled seafood salad that looked really good, so I saved some of the squid for the salad.

Chilled Seafood Salad
Inspired by this recipe by Anna Olson
Yield: 3 servings
Print recipe

1 whole squid, cleaned
12 shrimp, peeled and deveined
3/4 cup soba noodles, cooked and chilled
1 head endive lettuce, chopped
1/2 cup green onion, chopped
1/2 cup tomato, diced
3 tbsp cilantro, chopped
2 tbsp mint, chopped
3 tbsp olive oil
2 tbsp lemon or lime juice
salt and pepper
  1. Grill squid and shrimp on both sides until cooked, about 3 minutes per side. (I cooked both in a pan on the stove and it worked fine.)

  2. Cut squid into rings.

  3. Combine all ingredients in a bowl except soba noodles.

  4. Season to taste.

  5. To plate, grab small handful of noodles and spin like opening a jar to keep noodles tidy and create height. Place noodles in center of plate. Top with remaining ingredients, with shrimp at the very top.

  6. Serve immediately.

Ginger Calamari
Adapted from Michael Symon's recipe, printed in The Soul of a Chef by Michael Ruhlman
Yield: 3 servings
Print recipe

1 whole squid, cleaned
2-inch piece of ginger, peeled and grated
1 cup ginger ale
3/4 cup flour
2 tbsp ground black pepper
oil for frying
  1. Cut squid into rings.

  2. Toss with ginger. Let sit for 1 to 4 hours in a small container.

  3. Add ginger ale and let marinate overnight.

  4. Combine flour and pepper.

  5. Toss calamari with flour mixture to coat.

  6. In a high-sided pan, heat an inch of oil to 365F.

  7. Gently place a few calamari rings in the oil and deep-fry until golden brown, about 1 or 2 minutes per piece.

  8. After removing from oil, place on a plate lined with paper towel. Salt the hot calamari.

  9. Serve immediately.

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