Maybe it’s the abnormally hot weather in SF, but I’m craving food that is: tangy, spicy, salty, juicy and fresh? nothing manicured, or tweezed to perfection, or ridiculously complex with subtle layered flavors. Give me big bright satisfying Mediterranean ingredients like: tomatoes, capers, olives, lemon, fresh whole fish, creamy white beans, spicy sausages, wood-fire slow roasted meats, and lots of fresh zesty herbs like oregano and flat leaf parsley.
Chorizo & Feta Stuffed Calamari with Marinated bean salad
Or just give me a table somewhere in the Mediterranean on the beach with a bottle of rosé and let me pick through the seasonal menu at my leisure while basking in the sun and salty sea air… that could work too…
A few tricks of the trade when it comes to calamari: if buying frozen tubes (which is fine, I’m not judging, they’re cheap!) make sure to thaw carefully in the refrigerator or under running cold water. Tubes pulled apart while frozen will rip and be unstuffable. If they do break just grill them anyway and slice into rings ? they make a great addition to the marinated bean salad.
If buying fresh calamari that are not cleaned either keep the purple outer coat on with the floppy side rudders or peel it all off. I prefer to peel it off. I think they grill and sear better without that flimsy purple coat. However, I sometimes leave it on for braised calamari.
Make sure to finger inspect the inside of each tube, that goes for the frozen ones too, and pull out the inner clear plastic-looking cartilage. This innertube cartilage is inedible and it’s easy to choke on because it’s practically invisible. Always check for freshness and keep refrigerated until ready to cook. They go bad quickly. If they smell ammoniated throw them out.
How to Stuff Calamari ? do NOT overfill!
When it comes to stuffing calamari be creative! Sometimes I use ricotta & herbs, or mushrooms & crab, or sausa...