Two ways with squid

Two ways with fish a few nights ago, now it's two ways with squid! Nigella Lawson must love squid as much as I do. There are quite a few wonderful recipes for it from Nigella. Usually Nigella favours the sweet baby squid, but generally the only ones I have access to are the larger squid, arrow squid or cuttlefish. The size doesn't seem to matter though, following Nigella's recipes always leaves us with tender, lovely squidlies. I have noticed that not everyone must share my love of real squid. Fish and chip shops sell 'calamari rings' but they are like biting into pre-chewed squid! There is no texture, it's just pulp coated in orange crumbs. Yuk. This version of crumbed calamari is quick and easy, in fact, it's quicker than heading to the local F&C shop and buying them.

This is the recipe for Quick Calamari with Garlic Mayonnaise from Nigella Express.

This is my version out of necessity (no access to Old Bay Seasoning or baby squid)

Quick Calamari with Garlic Mayonnaise

250ml peanut or flavourless oil (I use light olive oil) or more or less depending on size of pan
1 - 2 squid depending on size, cleaned and prepared*
2 x 15ml tablespoons cornflour
4 x 15ml tablespoons semolina
1 tsp salt
1 tsp sweet paprika
pinch cumin

FOR THE GARLIC MAYONNAISE:
1/2 clove garlic
100g best-quality mayonnaise (preferably organic)

*Because I buy larger squid, I find it best to score the inside, and cut into mouthful sizes. I never bother to skin my squid, I can't see the need.

Heat the oil in a smallish saucepan and, while it?s left to warm up, cut the thawed squid into 1cm rings (or see *above).

Put the cornflour, semolina and seasoning into a plastic freezer bag.

Add the squid rings and tentacles and then toss to coat, or just throw mine about in a bowl.

When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches to get the most golden crunchiness. A couple of minutes per batch is all you should need - I find no more than one minute is plenty of time per piece.

MAYO

Grate or crush the garlic into the mayonnaise, stir to mix, and then serve alongside the fried squid. As my children like to dip in the mayo, I find I use about half as much garlic or it's too hot for them.



Golden, crispy and ever-so moreish! Surprisingly, I have found, if we can't eat all that squid in one go, it tastes lovely cold too (you can decide if the 'surprise' was that we had some leftover to taste cold, or if the surprise is that it tastes good cold).

Most people who love squid, love them as above, with a crisp, crunchy and golden coating. That isn't the only way to enjoy squid though. This recipe is almost as easy as the crisp option above, but the flavours are wonderfully fresh and summery. Yes, we're closing in on winter, but a fabulous warm salad like this shouldn't be missed just because the days are shorter and the sleeves are longer.

Now my children eat just about anything, but, they can be a little slow to eat some of the more peppery or bitter leaves, which is understandable. Curiously, when this dressing is part of the dish, the greens (tonight rocket) are eagerly eaten. I love to use the coriander roots, just cleaned up and dropped into the food processor with the garlic to get them started before adding the leaves. This is another Nigella Lawson recipe, this time from Forever Summer which I do indeed turn to all year around, you can also find the recipe on Nigella.com. Again, this is made with larger squid than Nigella suggests, but the recipe is in no way worse for it. The zing of fresh, soft herbs and lime, combined with the tender, just warm squid is delightful.


SQUID SALAD WITH LIME, CORIANDER, MINTAND MIZUNA

500g baby squid (cleaned weight), cut into rings (or larger squid prepared as above*)
2?3 tablespoons groundnut oil for frying

FOR THE DRESSING:

1 (approx. 125g) bunch fresh coriander or mint, or a mixture of both (go for both if you can)
1 clove garlic, peeled
1?2 tablespoons fish sauce
half a teaspoon caster sugar
1 green finger chilli, deseeded (optional)
1 lime
6 tablespoons groundnut oil

FOR THE SALAD:
200g mizuna (or rocket) leaves
1 small red onion (I prefer a couple of shallots here, they look the same, but their flavour is milder)
salt (I omit the salt as I find enough salt in the fish sauce)


Tear the coriander and mint leaves from the stalks**, not worrying if a few stalky bits are attached and throw into the food processor along with the garlic, fish sauce and sugar, plus the chilli if you are using it; this is completely up to you and simply depends on whether you want any heat or not. I find it delicious with chilli, but feeding children, it is easier to simply omit that option right now.

Peel the lime by first cutting off a slice at the ends so that you can make the lime sit on a wooden board and then just cut strips downwards so that peel, and pith, come off cleanly. Add the peeled lime, halved and with the pips removed, to the bowl and process everything until it is a smooth pulp, then drizzle the oil in, down the funnel, with the motor running, to emulsify the sauce. I like to taste at this point, to check if the flavours are right, sometimes I like to add a little more juice or sugar. Scrape into a bowl to use later.

Arrange the salad leaves ? mizuna or rocket, whichever you?re using ? in a bowl or on a large plate. Peel the onion, cut it in half and then slice into very thin half moons and sprinkle them over the greenery.

Fry prepared squid in a large pan with a little peanut or other lightly flavoured oil; you will have to do this in a couple of batches. Remove the cooked squid to a bowl, sprinkle with salt, then, once you?ve got all cooked and cooled a little, toss in the lime and herb dressing and arrange over the waiting leaves and onions.

**If you have coriander with the roots, consider cleaning them up a bit, and starting by adding the coriander roots and garlic to the food processor. There is more coriander flavour in the roots than any other part of the plant. Great if you are a coriander fan as all are in our family.



I just love this. Nothing more to say, than if you like squid and love the fresh flavours of mint, coriander and lime, you deserve to try this salad.