This week, our continuing quest to try all 100 foods a DC Omnivore must experience checks out calamari.
Whenever I see fresh calamari, the first thing that comes to mind is Admiral Ackbar slurping, “your taste buds can’t repel flavor of this magnitude!”
Ok, maybe not. But this versatile cephalopod is truly a wonder of the sea.
There are a myriad ways to prepare squid – fried, grilled, stuffed, with the tentacles or not (no tentacles? wimp!). Squid ink makes a glorious rich pasta and salty sauce that can stain your tongue black as night. Raw squid as sushi can be disconcerting or refreshing, depending on your palate. My personal preference is sauteed or grilled. Perfectly prepared squid should not be overly chewy – it should have an initial ever-so-slight firmness that dissolves into a fresh from the sea taste.
When I was a poor little match girl just out of drama school, I discovered I could get squid quite cheap and saute up a batch for both me and my cat (wow. that is a depressing memory!). But now if I cook calamari, it’s for a luxurious seafood pasta with squid, shrimp, and scallops.
After the break, a more appetizing picture, and tips for rustling up calamari at home and eating out…