Although I am allergic to prawns and crabs (one reason why you may rarely see their recipes on the blog) I am thankfully not allergic to squid which I totally love. Infact, I tasted squid when I was doing my M.B.A and my bunch of friends and I visited this little restaurant somewhere between Mangalore and Konaje (I have forgotten the names of the places although it was my daily route shuttling between home and college). Since I was younger and bolder and didn’t care if I could die if I ate something out of my comfort zone I simply gorged on the squid. The Shireen of today may not have had the guts to do so because by now I have read up a lot more on food intolerance and how, depending on the severity it can be the cause of one’s sudden death.
Squid (Calamari) Butter Garlic
- 200 – 250 grams of squid/calamari (approx 2 medium sized)
- 8 big cloves of garlic finely chopped (approx 2-3 tablespoons)
- 4-5 cubes of butter (the size of sugar cubes, approx 1 tsp per cube)
- 2-3 tablespoons of lime juice (Add 1 tsp of olives / caper brine – optional)
- freshly ground pepper (approx ½ teaspoon or to taste)
- 3 tablespoons of fresh coriander or parsley finely chopped
- 1 tbs of olive oil (not extra virgin)
- salt to taste
- 1 tablespoon of spring onion greens finely chopped
- ½ teaspoon of chilli/paprika flakes
2. Heat the oil in a frying pan that is big enough to accommodate the squid without over crowding the pan. Set the heat on a high and when the oil is really hot (but not smoking!) add the squid and spread it evenly on the pan. Sprinkle salt to taste and let it fry for about a minute.
3. Next, add the garlic and crushed pepper and stir fry the squid for about a minute
4. Toss in the fresh coriander or parsley and the lime juice and stir for about half a minute
5. Now add half of the butter and salt only if required (only if you have used unsalted butter) and mix well till all the butter is melted.
6. Finally, reduce the heat and add the remaining butter. When it has melted, garnish with spring onions greens and chili flakes.
7. Remove from heat and serve hot with rice as an accompaniment to a meal or just as a party starter.Note:
1. Once the squid has been cleaned the preparation of this dish does not take long as squid ideally needs just a few minutes to cook. When over cooked it tends to turn chewy and rubbery.