Fried Calamari
I wanted to start with fried battered calamari, as it's one of my favorite things. I tried the following recipe, but it probably needed to be cooked a little longer and needed more salt for sure.
1 teaspoon sea salt
1 teaspoon ground white pepper
2 heaping tablespoons potato starch
3 large yolks, beaten
3 cups vegetable oil
1 pound fresh squid tubes, cleaned and sliced into rings
Pour the oil into a wok and warm to 350 degrees F over high heat. Dip the calamari rings into the batter using a slotted spoon and stir until well coated. Shake off the excess batter and carefully lower into the hot oil. Fry, stirring frequently with a strainer, until golden brown, about 2 minutes. Transfer the calamari to a paper-towel-lined plate to drain and sprinkle with salt and pepper while hot.
Adapted from Cooking Channel
Roasted Calamari
For the roasted calamari I combined a recipe for a calamari salad with the vegetables that sounded delicious at the grocery store. I was really surprised at how sweet and delicious the calamari turned out and think they would work well in a lot of dishes.
1 pound cleaned small calamari, cut into 1/2-inch rings
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 garlic cloves, thinly sliced
1 pint grape tomatoes
1 poblano or jalapeno pepper (depending on how spicy you like it)
1 lemon
Preheat the oven to 450°.
Halve the grape tomatoes and cut the poblano into medium sized pieces. Toss in olive oil and salt and pepper. Roast on a cookie sheet for 20 minutes.
On a separate, large, rimmed baking sheet, toss the garlic with olive oil. Roast the garlic on the top shelf of the oven for about 4 minutes, or until lightly golden. Toss the calamari with the garlic, add salt and pepper, and roast for about 3 minutes, until opaque and firm.
Plate asparagus, top with tomatoes and poblano and then top with calamari and garlic. Squeeze lemon on everything to taste.
Adapted from Food and Wine
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