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Many people worry about cooking a squid recipe after being put off by eating rubbery, poorly-cooked squid. The joy of this Martin Wishart calamari recipe is that by deep frying the cephalopods quickly in a protective coating of ultra crispy Japanese breadcrumbs, you can ensure the squid is perfectly cooked with an exquisitely tender texture. This calamari is simple to make at home for an enjoyable seafood starter to any meal

Method
1.
Slice the squid tubes into 3mm-thick rings, cut the tentacles into manageable pieces and season with salt
2.
Dip the pieces in the flour, shaking off the excess, then dip in the egg, shaking off the excess. Coat in the breadcrumbs, place on a clean, dry tray and set aside
3.
For the Dijon cream, put the sliced shallots and garlic in a pan. Add the wine and reduce by three-quarters, then add the cream and reduce by half. Strain into a clean pan, whisk in the mustards then season to taste
4.
To make the vinaigrette, whisk the vinegar, olive oil and mustard together, then add Worcestershire sauce and salt to taste
5.
Plunge the tomatoes in boiling water for a few seconds, then into ice-cold water, then peel them. Put them in a bowl, add the vinaigrette and season with sea salt. Set aside for 10-20 minutes
6.
Wash the baby gem leaves, dry thoroughly and set aside
7.
To serve, heat a pan of vegetable oil or a table-top fryer to 200˚C/Gas mark 6. Cook the squid till golden then season with salt and lemon juice
8.
Heat the Dijon cream in a small pan. Put the squid in a large bowl, add some of the cream and toss until the squid is lightly coated. Don’t add too much or it will become soggy. Toss in the red onion and parsley
9.
Break up the lettuce into two-inch thick pieces and toss with vinaigrette. Arrange the leaves and tomatoes on the plates, and top with the crispy squid
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Calamari recipe with a champagne or sparkling white wine

Ingredients

Calamari

Dijon cream

Vinaigrette

Baby gem lettuce and tomato salad

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This calamari recipe from Martin Wishart combines fried calamari with a salad of baby gem lettuce and tomato with a Dijon cream. This is the best way to cook squid

Calamari recipe Tweaks

What's this?
ElleSpalding
keep the djion sauce in a small container on the side and not diretly on the calamari to keep perfect crispiness and to allow more time to eat without having to rush. allows for conversation with table/fingerfood
25 February 2013