Updated: Jul 6, 2020
A trio of squid dishes
If you read my blog you know that I love squid. We try to find many different ways of cooking squid and have three favorites. The preference is always my wife Anna’s go to special dish that I have previously highlighted (https://www.therockettman.com/post/what-inspires-me-in-cuisine). This dish also leverages one of my favorite cooking implements – a non-stick sauté pan.
There is no magic to this dish. It is double sautéed with wine followed by seafood stock in a reduction of EVOO, garlic, anchovies and dried spicy peppers (chili piquin). It is then served over steamed rice, drizzled with oil from the pan.
We lived in Miami for some time, residing in Coral Gables near the “Miracle Mile”. The advantage to this location was having walking access to a number of very interesting restaurants along this entertainment district, among them, Tarpon Bend. Their menu included a “calamari steak” that we ordered often and have attempted to re-create at home.
Our local grocery store carries calamari steaks now and the recipe is a simple sauté in EVOO and wine with a sprinkle of salt, pepper and capers.
Recently, I experimented with squid as “pasta”. The squid hoods are sliced into thin strips (length-wise) and tossed in simmering EVOO with garlic and crushed red pepper, followed by a sauté in white wine and kalamata olives. Serve this squid mixture over arugula leaves accompanied by garlic toast.
I am not being compensated by my mention of Tarpon Bend. I am simply a happy client.