Calamari two ways

Eat Plentiful #49

Hi team,

Hope you’re all well.

Shortly after my last newsletter, I did a 22km trail run near Lisbon. I wasn't prepared, having partied the previous weekend and spent the following days nursing a hangover. When Sunday arrived and it was time to lace up my shoes, I can't say I was serene or particularly excited. But I ran, and as usual, loved it despite the struggle. At 15km, I almost considered hiding in a bush until everyone had passed, but I pushed on and finished, surprisingly as the 6th woman. I crossed the finish line, grabbed some water, and drove home—no stretches, no pat on the back, nothing. I just wanted to be done with it. We went out for lunch and a walk that afternoon, and I felt fine. However, the next day, I was exhausted and came down with a bad cold, which has been lingering for almost two weeks now. I learned a lesson: I can push my body hard, but it will definitely let me know about it afterward. The last few weeks have been a drag, with low energy and motivation. Food inspiration, though, never wavers!

Many people shy away from cooking seafood at home because it can seem complicated, but I promise it isn't. Calamari, in particular, can be intimidating, especially when faced with its googly eyes.

I love cooking calamari—it's affordable, sustainable (as sustainable as seafood gets), and makes for a tasty weeknight dinner. Who hasn’t enjoyed a bowl of fried calamari with a squeeze of lemon or some aioli? It tastes like holidays to me. But there are many other ways to enjoy it.

First, a few tips:

• If buying fresh, have your fishmonger prepare it so it's ready to cook.

• Frozen calamari is also a great option.

When it comes to cooking it, the methods are limited: fry, grill quickly on high heat, or braise slowly on low heat.

I love the combination of calamari with chorizo—it just works for me. So, I've had it on repeat in the two recipes I’m sharing with you this week. If you don’t like calamari, see you next time or take a walk out of your comfort zone and try it again.

Grilled Calamari Salad

Serves 4

Ingredients:

• 400g calamari cleaned and gutted (about 8 tubes)

• 250g roasted red peppers, skin off (I always have a jar of store bought roasted red peppers in my fridge in the summer)

• 100g cooking chorizo (choose your desired level of spiciness)

• 1 can of chickpeas, drained

• 1 large spoonful of capers

• A few sprigs of parsley, finely chopped

• 2 lemons, halved

• Olive oil and good red wine vinegar for dressing

Instructions:

1. Prepare the salad: In a bowl, mix the red peppers, chickpeas, parsley, and capers.

2. Take the squid tube, and cut it through the middle so you have one large bit. You want to score the skin all the way through so it colours nicely, and then cut it into 4 smaller bits.

3. In a pan, fry the chorizo until nice and crispy. Add it to the salad bowl and serve on individuals plates with juices.

4. In the same pan, fry the lemon halves, cut side down, until browned. Place them on the side of each plate.

5. Increase the heat in the pan, and cook the squid (tentacles etc) hot and fast for 3 minutes in the remaining juices. Serve on each plate. Squeeze the lemon and enjoy.

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Stuffed Calamari

This one takes a bit more time but is well worth it. If you're feeling lazy, you could deconstruct it and serve the rice and chorizo with grilled calamari and a simple tomato sauce. Surprisingly, this dish was a hit with Woody. Three years in, and I still don’t know what's going to pass the Woody test or not.

Serves 2

Ingredients:

• 300gr of calamari

• 1 can of chopped tomatoes

• 1 tsp dried oregano

• 100g rice

• A good handful of dill, finely chopped

• 1 onion, finely sliced

• 50g cooking chorizo

• 1 tbsp sumac

• A good plug of olive oil

Instructions:

1. Preheat your oven to 180°C (350°F).

2. Cook the rice according to package instructions and set aside.

3. In a pot, heat the tomatoes with olive oil, dried oregano, salt, and pepper for 5 minutes until thickened. Choose a dish that can snugly fit all the stuffed squid and transfer the tomato sauce in it.

4. In a pan, fry the onion until translucent, then add the chorizo. Once cooked, mix in the rice, dill, and sumac and set aside.

5. Gently stuff each calamari with the rice mixture with spoon until full. Use a toothpick to close if needed. Lay them in the dish with the tomato sauce.

6. Bake in the oven for 30 minutes until the calamari is lightly coloured.

Enjoy x