the bird has been missing in action for a bit, but she is back. relocated in oakland and reinvigorated to resume her explorations of the healthy and tasty side of things.
tonight, for the first time, i cooked calamari. i was introduced to fried calamari as a child and so was waned early from my squirmishness towards squid. being both stubborn and a sucker for logic, once i had admitted to liking that fried ring of squid, not knowing what it came from or looked like before being battered and thrown in the fryer, i could not rescind my allegiance when the truth of octopus and squid was revealed to me. i had tried it, i had liked it, it had looked just that way before it was fried and put on my plate. i liked squid. i couldn't take it back.
but just because i was okay with squid didn't mean i was okay with dealing with squid. it scared me. it still kind of does even after cooking with it. tubes and tentacles and that fine line between sweetest thing ever or rubber disaster...it's like walking a tight rope. and i'm not known for my tight rope skills. but it was time to put on the leotard, slap on the make up and climb up the ladder.
my only advice about cooking calamari is this (unless you are frying or using a recipe that calls for a long slow low simmer) cook it quick! drop it into a pot of boiling salted water and leave it there for no longer than 30 seconds. yes, 30 seconds. it sounds a little unbelievable, but anything longer will overcook it and turn it to chewy rubber. so prepare the sauce or the rest of the dish separately and flash cook the calamari and add it at the end.
why take the risk with squid? there are many reasons. squid contains about 90% of our daily copper needs. a copper deficiency is generally at the root of anemia since copper plays an important role in our absorption and metabolism of iron and the production of red blood cells. it also contains selenium, which fights inflammation and helps relieve the symptoms of arthritis. it's got lots of important b vitamins - b2, b3 and b12. and it's high in phosphorus which aids the body in using calcium to build bones and teeth. plus, it's yummy.
calamari with broccoli rabe, tomatoes and spring onion
1 lb calamari (tubes and tentacles), cleaned and tubes sliced into rings
1 bunch organic broccoli rabe
1 can organic diced tomatoes
3 organic spring onions, sliced thinly
1 medium yellow organic heirloom tomato, diced
6 cloves garlic, chopped finely
fresh parsley, chopped finely
sea salt, to taste
pepper, to taste
red pepper flakes, 1 tbs (or to taste)
juice of 1 lemon
steam the broccoli rabe with 1/3 of the chopped garlic
in a large skillet add the remaining garlic, spring onions, and tomatoes (including liquid from canned tomatoes)
season with salt, pepper, red pepper flakes, and chopped parsley
bring to boil, then reduce heat and simmer 5 - 10 minutes
when ready, combine tomato mixture and broccoli rabe in a large serving bowl
bring a pot of salted water to a boil, add calamari, remove after 30 seconds and drain immediately
add calamari to bowl
stir and season with salt, pepper and red pepper to taste
add the juice of the lemon
serve over pasta, serve over rice, or serve alone. and enjoy.
