dimanche 12 juillet 2009

Spicy Calamari Salad

Calamari or kalamari (squid) was one of my favourite dishes from the Greek restaurants on the Danforth in Toronto. Calamari is cut into rings, lightly battered and quickly deep fried then served with tzatziki and lemon wedges. Done properly these are crispy and light - not greasy or rubbery. I rarely deep fry anything so it is a treat to find good fried calamari to eat when I go out.

When I get fresh calamari, I like to make this Spicy Calamari Salad instead. Cleaning the squid is not for the squeamish. It is not difficult to do but it is messy. First the head is separated from the body, the skin layer removed, the insides cleaned out and the spine removed. For this recipe, the squid tubes are cut open which makes the cleaning process a little easier. The tricks to avoid tough calamari are to score the inside of the tubes to break up the membranes and to stir fry quickly in small batches over high heat. I don't mind eating the tentacle part. To prepare it remove the tentacles from the beak just above the eyes and cut off the extra long tentacle.

The star anise adds a nice hint of licorice flavour that works well with the chilli sauce. If you are in México, ask for star anise as "anis estrella" at the pharmacy.



Spicy Calamari Salad
Makes 4-6 servings

500 g (1 lb) medium calamari, cleaned
10 mL (2 tsp) freshly grated fresh ginger
2 cloves garlic, crushed
2.5 mL (½ tsp) cayenne pepper
15 mL (1 Tbsp) chopped coriander leaves
2.5 mL (½ tsp) five spice powder
2 star anise, crushed
60 mL (¼ cup) mild sweet chilli sauce
30 mL (2 Tbsp) olive oil
500 mL (2 cups) mesclun mix (mixed baby salad leaves)

DRESSING:
60 mL (1/4 cup) olive oil
15 mL (1 Tbsp) red wine vinegar
10 mL (2 tsp) sugar
10 mL (2 tsp) lime juice

Cut calamari tubes open, score shallow diagonal slashes in criss-cross pattern on the inside surface; cut into 2 cm x 6 cm (3/4” x 2-1/2”) pieces. Combine ginger, garlic, cayenne pepper, coriander, five spice powder, anise and sauce in bowl; add calamari and mix well. Cover and refrigerate 3 hours or overnight.

Heat oil in wok or pan, add calamari in batches and stir-fry over high heat about 1 minute or until calamari is opaque and tender.

Combine all dressing ingredients in a jar and shake well to mix.
Serve warm calamari over salad leaves drizzled with dressing.

9 commentaires:

Helen McGinn a dit…

I absolutely love calamari...I have a very simple recipe on my blog...and usually stick to the one way when cooking it so I am absolutely delighted to read this recipe! I shall try asap. Thank you! x

Jan McIntyre a dit…

Thanks Helen. I hope that you enjoy this version too.

A World in a PAN a dit…

Hi Jan, Thank you for visitng my blog. I love yours! If you have any recipes of your wown that you'd like me to publish in my website, do contact me!
How lucky you are to have dishes like the ones in my post! I have never been in the Bahamas, but I guess if I went .. I know what I'd bring back!

FoodTravelDiva a dit…

Salut Jan, thanks for sharing your recipe! I've only heard of deep fried calamari but your salad sounds fresh. I look forward to more great recipes from your kitchen.

A World in a PAN a dit…

We went to a Korean restaurant last night and had Spicy calamars ... I love them and have come back to your recipe see if I can try it!

Chow and Chatter a dit…

this looks great, I came from the foodie blog roll have a lovely evening Rebecca

Jan McIntyre a dit…

Hi FoodTravelDiva - love that name. Hope you enjoy the calamari - it is one of my favourite recipes!
Jan

Jan McIntyre a dit…

Hi A World in a Pan,
Thanks for your offer - I will be in touch! I was very lucky to find the shrimp themed dishes in Nassau and hopefully will use them again soon. Please do try the calamari - I think you will like it!
Jan

Jan McIntyre a dit…

Hi Rebecca (Chow and Chatter),
Fun title -thanks for your kind words. Hope you do come back to visit.
Jan