Summer Baby Squid
I first discovered baby squid when I dined in Locavore, one of the sought after restaurants that surfaced in the culinary scene a couple of months back. The dish piqued my curiosity: tender and minuscule, baby squid is as pleasing to the taste buds as it is to the eye. Since then, I made it sort of a mission to find some in the market—an uneasy feat, to say the least, as they proved quite uncommon and difficult to find. You won’t find them in your go-to supermarkets, for instance. I had to scour the depths of Farmers Market to find some, and effort that gladly paid off. The moment I laid my eyes on them, I immediately asked the vendor to give me a pound. (They were quickly running out!)
Initially, I wanted to replicate the flavors of the dish I tasted from the restaurant but quickly decided against it. I find the flavors too rich to my liking. I am generally inclined towards lighter flavors, and because it was the peak of summer that time, I was also yearning for something refreshing. Something that reminds me of summer, as Nigella Lawson would put it.
I felt that lemons would be a good base for the flavor. I find that the squid has a tendency to tone it down, so I made a vinaigrette with a stronger citrus base. I tossed it with my cooked baby squid, which still rendered an incredible amount of liquid despite drying them so well before sautéing. Just be mindful to drain them before mixing with the vinaigrette.
The rest of the elements are very simple: Stir-fry the veggies and you’re all set.
This can satisfactorily feed eight people as an appetizer or four hungry tummies as a main dish. It is best enjoyed with crusty bread. Give this dish a try and let me know what you think in the comments!
Summer Baby Squid
Ingredients
- 500 grams baby squid
- 1 clove garlic, finely minced
- 250 grams French beans, round ends trimmed
- 250 grams cherry tomatoes
- Salt and pepper to taste
For the vinaigrette
- 3 large garlic cloves, finely minced
- Juice of 1 large lemon (yields around 1/3 cup)
- 2/3 cup vegetable oil
- 3/4 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
Instructions
- Make the vinaigrette: Put the garlic and the lemon juice in a bowl. Pour in the oil slowly while whisking to let the vinaigrette emulsify. Season with salt and pepper. Set aside.
- Cook the vegetables: Brown the garlic in a bit of oil under low heat. Add the French beans, increase the heat to high and stir fry for two to three minutes until they’re cooked but still crisp. Lastly, toss in the cherry tomatoes and stir fry for two to three minutes until warmed
through and some the skins start to burst. Set aside. - Prepare the squid: Remove the spine of the squid, wash and then pat dry. Stir fry in oil under high heat for two to three minutes. Strain to remove all the liquid that the squid has rendered.
- Put everything together: Add all cooked ingredients in a dish with the vinaigrette. Serve warm or at room temperature.
As with many other food bloggers out there, I am no chef. I come with no culinary training whatsoever, and so it’s not at all surprising that my kitchen adventures are punctuated by frequent mishaps and blunders. Yet, there are recipes that I seem to make much better than others. And so, after years of prodding from family and friends, here I am, sharing the little that I know.
Why “gourmand,” you ask? Simply because I like making and eating good food. I can eat a lot, too—so there you go!