I love Chef Anne Burrell for featuring calamari noodles in a cookbook that I flipped through recently! She said that she is always looking for more ways to cook squid, and here's the thing. Me too! I love it! When I was little, I ate a lot of squid a lot of different ways. How many of my friends of L.A (Lower Arkansas) enjoyed it? I don't know...but then a Macaroni Grill opened up in Little Rock, the center of the state, and they served Fried Calamari. So sophisticated sounding...when you call it calamari instead of squid! Many people fry it, but I haven't yet in my own house. I've always sauteed it instead in light oil.
Barton Seaver is another chef - Esquire's Chef of the Year - who loves calamari as a sustainable seafood option - who has many recipes for it in his book For Cod and Country.
Also Sam Talbot, diabetic chef author of The Sweet Life, who insists on healthy proteins, has many calamari recipes.
These guys happen to be some great entertaining celebrity chefs, but I love them more for their respect of healthy and sustainable eating.
- 1 package Private Selection calamari, dried and cut into 1/2 inch strips
- 2 tbsp olive oil
- 2 garlic cloves, pressed
- 1 fresh red chili, seeded and finely chopped
- 3 tablespoons rum, vodka, or white wine
- juice of 1 lime
- jarred roasted red pepper strips, diced
- Heat the oil over medium high heat. Add the garlic, chili, and squid. Season with kosher salt and cook for 2 - 3 minutes.
- Pour in the rum or wine and continue to cook until most of the liquid has evaporated. Add the roasted red pepper strips.
- Remove the pan from the heat and add the lime juice.
Serve with salad and fresh radish.