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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:

soy sauce

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).

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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.


3 Comments

  1. Alison
    Posted June 19, 2012 at 1:18 pm | Permalink

    they look sooooo freaking good !!

    • Posted June 20, 2012 at 10:11 am | Permalink

      They were so light but at the same time satisfying. You should try this, just make sure not to cook for long. mmmm!

      • Alison
        Posted June 26, 2012 at 10:40 am | Permalink

        will try it when rich is away. He dislikes sea food. meh

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