At first glance, this recipe may seem a bit involved, but each step is utterly simple, making this dish suitable for a weeknight dinner or weekend lunch alike. Remember that timing is everything when it comes to squid, and overcooking it is the enemy: It can mean the difference between a perfectly textured dish or one that bears more resemblance to rubber bands than seafood.
What to buy: If you purchase whole, uncleaned calamari, 3 pounds yields about 1 pound of cleaned squid. Check out this CHOW video on how to clean squid for tips.
Special equipment: You will need a grill pan for this recipe.
For the polenta:
For the calamari:
by Amy Schulman | Let’s get one thing on the record: Cakes may be easy to bake, but they’re certainly tough to decorate...
by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...