alexeysulima11 / stock.adobe.com

Squid sensation

Learn how to make calamari both a menu appetizer and an entree

by SCOTT JONES

Move over, turkey and tuna—there’s a new lean protein on the block: calamari steaks. Traditionally enjoyed as an appetizer course of succulent, deep-fried rings, calamari (Italian for “squid”) now stars in main dishes as steaks and burgers. Thanks to its growing availability, you can now serve these hearty and versatile fillets at home.

One 170-gram (6-ounce) calamari steak contains 27 grams of protein, 150 calories, 2.3 grams of fat and 4.5 grams of carbohydrates. Squid are related to octopuses, and feature edible tentacles and a cylinder-shaped main body called the mantle. While all calamari is squid, different culinary uses call for different species. The Gould’s squid is relatively small, less than 61 centimetres (2 feet) long, with a mantle that’s best stuffed or cut into rings for use in appetizers, salads and stews. The much larger Humboldt squid can grow to 183 centimetres (6 feet) long. Its mantle produces thick, 113- to 170-gram (4- to 6-ounce) steaks.

Tenderizing calamari steaks is a must. Most are sold frozen and pre-tenderized, so they’re ready to be seasoned and cooked once thawed. However, if you buy them fresh, marinate the steaks in milk, buttermilk or lemon (the acidity breaks down the texture) in the refrigerator for 30 minutes or gently pound them with the smooth side of a meat mallet.

One of calamari’s primary attributes is its ability to pair well with various seasonings and sauces. Prepare and serve it in the same ways you would with shrimp. Basic seasonings like citrus zest and juice, garlic and fresh herbs complement calamari’s natural sweetness. You can also spice it up, from mild to hot, with influences from Asian, Caribbean, Mediterranean, Latin and other global cuisines. A coating of bread crumbs (particularly panko) adds flavour and texture.

Whichever flavouring combo you choose, cook calamari steaks quickly over high heat to preserve tenderness. Think grilling, sautéing, pan-frying or broiling. A good rule of thumb is one to two minutes per side or until the meat is opaque. Here’s a chef’s secret: Score both sides of the steak in a diamond pattern with shallow, 0.32-centimetre (1/8-inch) diagonal cuts to prevent them from curling while cooking.

To serve, top with herb butters and fresh salsas or drizzle with tomato-based sauces like marinara and puttanesca. You can also keep it super simple with capers and a squeeze of fresh lemon juice. Burgers and po’boys are options too. Buns or sub rolls dressed with aioli or remoulade sauce, sliced tomatoes, shredded lettuce and pickles can elevate a hand-held sandwich to something truly special.

---