Follow these instructions on how to clean your calamari if you’re buying fresh ones. If using frozen ones you will need to defrost in a colander in the fridge for about 12 hours. Place a bowl or container under the collander to collect any fishy water that might run out. The frozen ones are likely to have had the head and membrane removed, but some will still have some cartilage left. Run your finger lightly along the edges to check and pull these out if they are present. Be gentle and they will come out in one piece as you pull. It’s always a good idea to rinse the calamari inside and out.
I bought mine as tubes which I slit along one end lengthways. Then I used a sharp knife to lightly crisscross the flesh as can be seen above.
The marinade is simple:
a few drops of fish sauce
a few drops of sesame oil
chopped spring onions
ground black pepper
Leave to soak for 20 minutes.
Fry in a teaspoon of coconut oil. This is the tricky part: calamari flesh is already naturally tough and may easily become rubbery when overcooked. Also remember that it is fine to eat undercooked calamari as long as it is not rancid or beginning to rot (you can detect this in the smell) or contaminated (obtain from a reliable source or frozen).
Until you are used to the subtle colour change which will help you decide when the calamari are done, stick to cooking on medium heat for 3-4 minutes on each side. If you’ve made slits in your calamari steak, it will curl up as show above. Serve with grilled figs.