Calamari

Native to Greek, Spanish, Italian and Japanese cuisines, calamari is a culinary treat that is healthy and unique.

The squid dish, cut often into strips/circles, has become ever more increasingly popular in North America.

Fried.

Fail on the “healthy” adjective.

The decision to gravitate towards frying calamari is often motivated by dual reasoning: it is easy to overcook (becoming rubbery and too chewy to enjoy properly), and without a decent amount of culinary knowledge/experience, it can be a challenge to impart an enjoyable flavor to the mollusk.

Easy, healthy recipe (kick the fried away)… simply stir-fry in almond oil/EVOO/sesame oil/safflower oil… depending on your desired intent in taste.

Having been classically trained in French cuisine, I tend to “French” things up.

Proud of it, too.

First, sweat shallots in almond oil (allow to cook on medium heat until tender… no longer crunchy (about 5 minutes). Add desired vegetables, remembering that the harder the vegetable, the more time needed to cook until the sugars break down and it becomes palatable.

One of my French chefs at Le Cordon Bleu once told me, “Sarah (as the “r” in my name sang in his French accent), les garçons n'aiment pas quand les légumes sont durs.“

Essentially, “French men do not like crunchy vegetables.” is easy to overcook (becoming rubbery and too chewy to enjoy properly), and without a decent amount of culinary knowledge/experience, it can be a challenge to impart an enjoyable flavor to the mollusk.

Easy, healthy recipe (kick the fried away)… simply stir-fry in almond oil/EVOO/sesame oil/safflower oil… depending on your desired intent in taste.

Having been classically trained in French cuisine, I tend to “French” things up.

Proud of it, too.

First, sweat shallots in almond oil (allow to cook on medium heat until tender… no longer crunchy (about 5 minutes). Add desired vegetables, remembering that the harder the vegetable, the more time needed to cook until the sugars break down and it becomes palatable.

One of my French chefs at Le Cordon Bleu once told me, “Sarah (as the “r” in my name sang in his French accent), les garçons n'aiment pas quand les légumes sont durs.“

Essentially, “French men do not like crunchy vegetables.”

I never served a crunchy vegetable from thenceforth.

So, calamari.

I actually paired mine with mushrooms, scallions and tomatoes. After seasoning with smoked sea salt, lemon juice, Cajun spicy seasoning and herbs de Provence, I then threw the calamari into the pan and allowed to cook with the seasoned vegetables (be careful when cooking, as it cooks quickly… within 1-2 minutes, depending on the size). Calamari is ready when it turns from translucent, to bright white and tender.

In order to add some much needed color, I used edible flowers (I am such a girl sometimes). But the flowers aided in “softening” the presentation.

Gracefully spoon the calamari onto a white plate, strategically placing the flowers in a classical, light-hearted manner.

“It’s so beautifully arranged on the plate… you know someone’s fingers have been all over it.” - Julia Child

Love y’all! ♥

I never served a crunchy vegetable from thenceforth.

So, calamari.
I actually paired mine with mushrooms, scallions and tomatoes. After seasoning with smoked sea salt, lemon juice, Cajun spicy seasoning and herbs de Provence, I then threw the calamari into the pan and allowed to cook with the seasoned vegetables (be careful when cooking, as it cooks quickly… within 1-2 minutes, depending on the size). Calamari is ready when it turns from translucent, to bright white and tender.

In order to add some much needed color, I used edible flowers (I am such a girl sometimes). But the flowers aided in “softening” the presentation.

Gracefully spoon the calamari onto a white plate, strategically placing the flowers in a classical, light-hearted manner.

“It’s so beautifully arranged on the plate… you know someone’s fingers have been all over it.” - Julia Child

Love y’all! ♥