Salt and Pepper Calamari a Spicy Appetizer
Sometimes a sampling of little bites makes for a more interesting evening than a single main course. The Spanish have this perfected with their culinary tradition of tapas and pintxos. We decided quite a while a go to celebrate the New Year (on Paris time) and to do so by tasting our way around the world, in small bites. This year was no different, our seafood-themed menu started with skewered shrimp and ended on a high note with Salt and Pepper Calamari.
Calamari (squid) appears frequently on menus in Provence as calmar or calamar. However, like many culinary ingredients in France the name depends on size and where you are in the country.
Encornets are small calamari, and are often stuffed (farci). Here is a recipe for spinach stuffed encornets.
Chipirons are small calamari, in the Pays Basque.
Cuttlefish (related to octopus and squid) are called seiche.
Poulpe is octopus.
Confused? We found this article that explains the difference between squid and cuttlefish.
Salt and Pepper Calamari
This recipe was minimally adapted from Caz Hildebrand’s - The Grammar of Spice. This appetizer is easy to make and the calamari is spicy without being too heavily battered (as is often the case).
- 6 squid tubeswith tentacles, cleaned
- 1 Meyer Lemon (for juice)or the juice of 1/2 lemon and 1/2 orange
- 2-3tablespoons Soy sauceto taste
- 3tablespoons Mirin
- 1tablespoon Oyster Sauce
- 2tablespoons Rice Wine Vinegar
- 1inch piece Gingerfinely grated
- 1teaspoon Black peppercorns
- 1teaspoon Sichuan Peppercorns
- 2-3teaspoons Sea Saltoriginally called for 4 teaspoons!
- 4teaspoons Cornstarch
- Neutral Oilfor frying
- 4cups Mizuna or Arugulaon four salad or dinner plates.