• 3⁄4 pound (340 g) of squid
  • 1 teaspoon (5.5 g) of kosher salt
  • 1 teaspoon (4.9 ml) of sesame oil
  • 1/2 teaspoon (1 g) of freshly ground black pepper
  • 1 long, thin red chile or 1 or 2 Serrano chiles, de-seeded and sliced lengthwise
  • 1 clove garlic, thinly sliced
  • 1/2 cup (50 g) of sliced scallions, divided
  • 3 tablespoons (44 ml) of vegetable or canola oil, divided
  • 1/4 teaspoon (0.5 g) of ground Sichuan peppercorns, optional

Makes 2 to 4 servings

Spicy Sautéed Calamari

 

  1. Mix the salt, oils, chilis, garlic, and scallions in a bowl. Get out a medium mixing bowl and put 1 teaspoon (5.5 g) of kosher salt along with 1 teaspoon (4.9 ml) of sesame oil and 1/2 teaspoon (1 g) of ground black pepper in it. Add 1 long, thin red chile or 1 or 2 Serrano chiles. Then, stir in 1 thinly sliced garlic clove, 1/4 cup (25 g) of the sliced scallions, and 1 tablespoon (15 ml) of the vegetable or canola oil.[9]
  • If you want a really spicy marinade, add 1/4 teaspoon (0.5 g) of ground Sichuan peppercorns.

2. cut 3⁄4 pound (340 g) of squid into 1⁄2 inch (1.3 cm) thick rings. Lay the squid on a cutting board and carefully cut across it to make evenly sized rings. Then, pat the rings dry using a paper towel. If your squid has tentacles, cut them into 1 inch (2.5 cm) pieces.[10]

  • The marinade sticks to the squid better when it’s completely dry.
  • If you can’t buy already-cleaned squid, slice the squid in 1/2 to separate the tentacles from the body. Use your fingers to pull the head away from the body and peel the skin off the body. Rinse the squid and tentacles before you cut them.

    3. Add the calamari to the bowl and marinate it for 5 to 10 minutes.     Put the rings into the marinade and stir until they’re coated. Cover the bowl and set it aside at room temperature while you heat the skillet.[11]
    4. Sauté 1/2 of the calamari in a skillet over high for 1 1/2 to 2 minutes. Pour the remaining 2 tablespoons (30 ml) of vegetable or canola oil into a large skillet and turn the burner to high. Once the oil shimmers, use a slotted spoon to transfer 1/2 of the calamari from the marinade to the skillet. Stir the calamari frequently until it’s opaque.[12]
    • Cook the calamari until it’s seared in spots and is no longer translucent.

    Tip: Avoid cooking the calamari for more than 2 minutes, since overcooking it makes the calamari tough and rubbery.