It’s tough to beat the tenderness of fresh, line-caught calamari. I make it sounds so romantic, but really it entails a late, cold night on the piers of Downtown Seattle. It’s quite an adventure, especially when you have to get up for work in just a couple of hours , but it’s well worth the effort. I have shared with you my marinated squid recipe (Casa Fiore #58—March, ’11) Calamari fritti and squid sautéed in a nice tomato sauce and served over pasta are other great ways to enjoy these abundant cephalopods. Today, however, I share with you the best recipe I know for squid. It’s fairly common—check out the recipes on the web— and thoroughly irresistible. Below is my recipe. I’ll see you down at the piers!
- Start with 1 lb. cleaned calamari. Finely chop tentacles and set aside. Sauté the following in 1/4 cup olive oil until translucent: 1/2 cup minced onion, 1/4 cup minced celery, and 2 cloves minced garlic. Add tentacles and sauté briefly.
- Add the following: 1 cup minced finely chopped arugula, 1/4 cup mince parsely, 2 tbsp. each minced celery greens and fresh thyme and a splash of white wine. Add 4 filets chopped anchovies, 1/4 tsp. red pepper flakes, 1 tsp. lemon zest, and salt and pepper to taste and sauté a bit more. Let cool slightly.
- Add one beaten egg, 2 tsp. grated parmigiano, 1 cup chopped stale bread, and juice of 1/2 lemon. Add filling to zip lock bag, cut end, and pipe in filling. Seal top with toothpick. Salt and drizzle with olive oil. Grill on high heat for roughly 7-8 min., turning once.
- Dust with good salt and drizzle with quality olive oil and serve with lemon wedges. Enjoy with white wine or crisp lager or ale. I like them best when they are hot.