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Thai
Squid Salad Appetizer (Serves 4) 2-1/4 tsp salt 3 tbsp Asian fish sauce (nuoc nam) 3 tbsp fresh lime juice 1 tbsp sugar 1/4 tsp crushed red pepper 1/2 small sweet onion, very thinly sliced 1 carrot, peeled and shredded 1 pound cleaned squid 1 large head of lettuce, torn into bite-size pieces 1/2 cup loosely packed fresh mint leaves 1/2 cup loosely packed fresh cilantro leaves In 4-quart saucepan, combine 3 quarts water and 2 teaspoons salt; heat to boiling over high heat. Meanwhile, in large bowl, combine fish sauce, lime juice, sugar, crushed red pepper, and remaining 1/4 teaspoon salt and stir until sugar has dissolved. Stir in onion and carrot. Rinse squid under cold running water. Slice squid bodies crosswise into very thin rings. Cut tentacles into several pieces if large. Add to boiling water and cook until tender and opaque, 30 seconds to 1 minute. Drain and add to dressing in bowl. Add lettuce, mint, and cilantro; toss until mixed and coated with dressing. Linguine with Squid and Clams (Serves 2) 1/2 cup dry white wine or Vermouth 20 hard-shell clams, scrubbed 2 tbsp. dry white wine or water 1/2 tsp saffron threads 1/4 cup unsalted butter 1 cup sliced (1/4-inch) onions Salt 6 to 8 ounces dried linguine 2 tbsp. olive oil 1 tsp. (or more to taste) grated fresh ginger 1 teaspoon finely minced garlic 2 cleaned squid, cut into 1/2-inch rings, tentacles halved if large, or 10 deveined shelled medium shrimp 1 cup diced (1/2-inch) fresh tomatoes 1 tbsp. chopped cilantro Heat 1/2-cup wine or Vermouth in a large sauté pan over high heat. Add the clams, cover, and steam until opened, shaking the pan a few times. Remove the clams with a slotted spoon and let stand until cool enough to handle. Strain the cooking liquid. Remove the clams from their shells, place in a bowl, and cover in their strained liquid. Heat a large pot of salted water to boiling. Heat 2 tablespoons wine or water in a small pan, add the saffron, and let steep. Heat the butter in a large saucepan over medium heat. Add the onion and cook until translucent. Stir in the saffron infusion and cook for a minute or two until the onions take on the saffron flavor and hue. Add the pasta to the boiling water and cook until al dente. Meanwhile, heat the olive oil in a medium sauté pan over medium heat. Add the ginger and garlic and cook for a minute or two. Stir in the squid, clams in their liquid, onion, and tomatoes. Cook, stirring constantly, until the squid is cooked through. Stir in the cilantro. Drain the pasta and transfer to a pasta bowl. Add the sauce and quickly toss to combine. |
Grilled
Calamari/Squid (Serves 4) 1 pound cleaned squid 1 tbsp. extra-virgin olive oil 1 tbsp. fresh lemon juice 1/4 tsp. salt 1/8 tsp. ground black pepper 1 tbsp chopped fresh parsley Many lemon wedges Metal skewers Prepare grill. Rinse squid with cold running water and pat dry with paper towels. Cut squid bodies lengthwise down one side and open flat. Cut tentacles in half if large. In bowl, combine oil, lemon juice, salt, and pepper. Add squid bodies and tentacles, tossing to coat. Thread squid bodies lengthwise onto skewers so they lie flat; thread tentacles onto separate skewers. Grill over high heat, turning once, until just opaque throughout, 1 to 2 minutes. Remove squid from skewers and pile on platter. Sprinkle with parsley and serve with lemon wedges. |
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