Like many other Gen X Americans, my first experience of squid was in the form of fried calamari with the cocktail dipping sauce. I’d heard of this restaurant appetizer in my teens, but unsurprisingly, I was incredibly reluctant to try it, given the squeamish picky eating and all. Also unsurprisingly, it was my then-boyfriend and now-husband who convinced me to give it a taste.
And so I fell down the rabbit hole. Needless to say, I loved fried calamari and started ordering it whenever I got the chance. It wasn’t until some years later that I thought that maybe I should try squid in non-breaded, non-fried states as well.
We’ve grilled it many times, which is harder than it looks to get the perfect texture, and possibly why I’ve yet to blog grilled squid. I’ve also got in mind a stuffed squid dish I want to try, and rest assured squid is delicious in paella or over pasta.
But (pseudo) stir-frying the squid, I’m very happy to report, is probably one of the easiest methods of cooking this type of seafood out there. It takes almost no time to cook, and a primarily Asian cooking method yielded this beautiful Italian-style quick and healthy dinner. The tomatoes are bright and acidic, yet slightly sweet, and their soft texture plays well against the firmer squid pieces. However… don’t forget the bread. You’ll want it and sorely miss it if you forget to pick any up from the store. Don’t ask me how I know this. Enjoy!
Source: Food & Wine, August 2013
1/3 cup olive oil
2 ½ lbs. mixed cherry tomatoes
2 large garlic cloves, minced
Kosher salt and fresh ground black pepper
1 ½ lbs. small squid, cleaned, bodies cut into 1/3-inch rings and tentacles halved
1 ½ tbs white wine vinegar
1 cup lightly packed basil leaves
In a large, deep skillet, heat the olive oil over medium heat. Add the tomatoes, garlic, and a pinch each of salt and pepper. Cook, stirring, until the tomatoes just start to blister, 4 minutes. Stir in the squid and cook over medium low heat, stirring, until the squid turns opaque, 3-5 minutes. Stir in the vinegar and basil. Season to taste with salt and pepper and serve immediately.