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Conventional wisdom dictates that squid (Calamari) for salad should be cooked in liquid or steam.
Not so, say I 🙂
I am of the opinion that squid when done in liquid lack enough taste and texture to add interest to a salad. In my opinion, coating the squid with a mixture of corn starch and corn meal, then frying them in very hot oil to a scrumptious crisp, will give a far superior result and brings out the best of the little sea critters. Should you decide to use this method, add the squid to the top of the salad for presentation, then mix with the rest of the salad just before eating to ensure the crispness of the squid.
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Bon Appetit ! Life is Good !
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P.S.
When cooking pasta for salad, you should cook the pasta all the way ! Al dente is for hot dishes;
It is not a good texture for pasta salads. (This is of course my very own opinion, make your own decision according to your own preference 🙂
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- remove innards and spine, cut eyes and fangs from tentacles
- cut bodies lenghtwise (or into rings if you prefer)
- season with granulated garlic, plenty of sriracha and kosher salt
- coat with a mixture of half cornstarch, half corn meal
- deepfry for a few seconds in VERY hot oil
- remove to absorbent paper, sprinkle with chopped cilantro
- capers, sun dried tomatoes, corn, grape tomatoes, peppers, scallions,
- pasta of your choice (I used casarecce), add veggies and honey/mustard dressing
- love this serving dish 🙂
- add lettuce in honey/mustard dressing
- top with pasta salad
- top with squid
- Pasta Salad With Squid And Sun-Dried Tomatoes
- Pasta Salad With Squid And Sun-Dried Tomatoes
- Pasta Salad With Squid And Sun-Dried Tomatoes
- Pasta Salad With Squid And Sun-Dried Tomatoes
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