I have extolled the virtues of squid here before. Alton Brown has also devoted not one, but two episodes to this tasty cephalopod. I tend to put this critter in the no-guilt category: it’s inexpensive, sustainable, high in protein and low in, well, bad stuff. I don’t have a deep fryer, nor do I seek one, and my grill pan, when properly imbued with thermal fury, makes a tasty ring or tentacle. This preparation was initially brought to my attention from the supremely awesome tapas knowledge repository that is the Barcelona cookbook.
This latest instance, Mistress Elizabeth decided she needed some roasted garlic with my calamari, and I obliged. I thought that I didn’t need a sauce for my tasty/precious squid parts, but lo and behold if I wasn’t dipping deep before long. The sauce was just a bulb of homemade roasted garlic [Ed.–a head of garlic that has been cut in two, smothered with about a tablespoon of olive oil and packed into a foil packet and roasted for abut an hour at 400 degrees] squeezed into a bowl and whisked with the juice of one lemon, a teaspoon of olive oil and half a teaspoon of crushed red pepper. It was awesome bold and somehow understated.
I think I could eat calamari a la plancha every night with spicy tomato sauce and lemon every night probably, so needless to say I was impressed with how much I loved this stuff. Keep an open mind, friend and until next time, cook on!