Grilled calamari with tarragon sauce

Grilled calamari with tarragon sauce

By
From
The 12 Days of Christmas
Serves
4
Photographer
Mark Roper

Squid or calamari is one of the more environment-friendly commercial seafoods available. It is fast-growing, and the harvesting makes less impact on the environment than many other seafoods (trawling, for instance, can be indiscriminate and wasteful). Don’t be discouraged by the cleaning of this wonderful seafood; it is relatively quick and worth the effort. The sesame oil offers a nutty addition to the flavours of the tarragon sauce and the sharp, clean spinach.

Ingredients

Quantity Ingredient
4 small calamari, (about 250 g)
100ml sesame oil
salt and freshly ground black pepper, to season
a few sprigs tarragon or chervil
1 cup vegetable or chicken stock
30g butter
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 teaspoon dijon mustard
125g baby spinach leaves

Method

  1. Squeeze out the ink and quills from the tubes. Wash the squid very thoroughly in cold water. Drain and pat dry with paper towel. Cut into 2–3 cm lozenge shapes. Leave the flaps and tentacles whole. Place in a bowl with 2 tablespoons of the sesame oil, season lightly with salt and pepper and keep in the fridge until ready to cook.
  2. Keep half the tarragon leaves on the stalk, remove the remaining leaves, leaving them whole. Put the stalks in a small saucepan with the stock and reduce over a low heat until two-thirds of the liquid had evaporated. Take the pan off the heat and whisk in the butter, a small piece at a time. Strain through a sieve, season to taste, cover and keep hot.
  3. To make the dressing, whisk together the lemon juice, vinegar, mustard and remaining sesame oil in a bowl and season with salt and pepper.
  4. Heat a grill pan until very hot, then cook the squid pieces for 2 minutes. Turn the squid and repeat on other side. Toss the spinach in the dressing and arrange in loose piles in the centre of a serving plate. Top with the grilled squid and scatter over the tarragon leaves. Pour the sauce in a ribbon around the spinach and over the squid.
Tags:
The 12 Days of Christmas
Margaret
Fulton
Christmas
Xmas
holidays
festive
party
entertaining
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again