As my son is at school in the U.K. we keep in touch my phone and e mail. As he is growing so are his taste buds, thank goodness. When I asked him if he liked calamari much to my surprise , he does. They are still really cheap here in the U.A.E. @ around 20 dirhams a kilo.The healthy option is clean the hood and score criss/ crossed at an angle with a serrated table knife. You don't want it too sharp as it will cut straight through. Rub with a little oil and grill until it curls up. Serve with rocket salad and a tomato salsa spiced up with chili flakes.This was a favourate in the 90's London restaurant scene.If you are really stretched for time make tempura squid one Zac's favourate snacks.Simply mix the bought in flour with ice cold water and deep fry in hot oil. Drain on kitchen paper, season with salt and pepper, serve with sweet chilli sauce and a squeeze of lime.
Salt and Pepper Squid
When I used to work in London's soho we would pop over the road to China Town after work and start with this quick and easy dish.
500g cleaned squid hoods
110 g flour
1 tablespoon sea salt
2 tablespoons black pepper
vegetable oil for deep frying
1. Cut the squid in half length wise, score the inside and cut into 2cm pieces.
2. Mix the flour salt and pepper, drench the squid in this mix and shake of excess flour in a sieve.
3. Heat the oil in a large saucepan.
4. Fry the squid in batches allowing the oil to come back to temperature each time. Cook till tender and brown. drain on kitchen paper.
Serve with light soy sauce loaded with sesame oil , chill and finely sliced spring onion.
Top Tip
Put the flour mix in a plastic bag to coat the squid. Hold tightly and shake.
Out and about I found these little gems
Green pepper Corns , often used in Thai jungle curry. I like treating my self to a fiery pepper sauce to acompany aged Black Angus Rib Eye Steak.
Next time baked Sea Bream.
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