I just ran into this terrific looking recipe for Lemon Pepper Calamari Steaks http://www.epicurious.com/recipes/foo….
It’s simply the body of a rather large squid split and laid flat. Some have been tenderized, but not the ones I buy from my grocery store. I’ve seen them trimmed into rectangles, and I’ve seen them simply split.
squid is a very lowfat protein, best teated like game. that is cooked *very* fast or very slow. squid is also awesome raw.
easy and delicious is tossed in olive oil, lemon, salt and pepper and cooked briefly on grill or griddle, just until the slightly translucent white turns opaque. weaving it a few times onto a soaked or metal skewer can help keep it from curling.
One of my favorite things is Calamari dore… so good.
this recipe needs about 1/2 cup of white wine.
I’ve never tried Trader Joe’s frozen calamri, please let us know how you like it..thanks!
Calamari steaks are usually known as “Grande Calamari” (or sometimes, “Humboldt Squid”). It is the squid body cut into segments and flattened. Many cooks will limit the natural curling by diagonal cuts on the outside of the body. The thin membrain when heated will contract and cause curling. Some cooks also lightly pound the steak with a tenderizing mallet, but gently. It is critical to cook VERY fast, about one minute each side, if that. Not a bad idea to test one steak to see how long is ideal.
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