The names ‘squid’, ‘cuttlefish’ and ‘calamari’ are often used interchangeably, but they’re not the same thing. They’re closely related molluscs found virtually all over the world, ranging from very small in size to huge, deepwater giant squids (not recommended for eating, they taste overwhelmingly like ammonia apparently). Cuttlefish have an internal ‘cuttlebone’, which differentiates them pretty easily from squid and calamari, and calamari have slightly longer fins than squid.
Are they are sustainable choice?
According to the AMCS, squid, calamari, cuttlefish and octopus are all great options for the eco-conscious seafood lover, ranked a high ‘better’ out of a ‘better choice’/’think twice’/’say no’ rating system. These species have short life spans and fast growth rates, making them resilient to fishing pressures and in plentiful supply.
According to the AMCS, squid, calamari, cuttlefish and octopus are all great options for the eco-conscious seafood lover, ranked a high ‘better’ out of a ‘better choice’/’think twice’/’say no’ rating system. These species have short life spans and fast growth rates, making them resilient to fishing pressures and in plentiful supply.
In this recipe I’ve used calamari, which marries brilliantly with the smoky Spanish chorizo and peppery rocket. Flash cooked over a scalding heat to preserve the tenderness of the seafood, this dish took literally less than 10 minutes to throw together. The other delicious way to cook calamari is low and slow – think braised, stuffed calamari simmered for a good 40 minutes or so over really low heat.
Pan-fried calamari and chorizo salad
Serves 2
150g chorizo, cut into thin slices
300g calamari, cleaned*, tentacles reserved
1 tsp butter
¼ red onion, finely sliced
2 large handfuls wild rocket, watercress, or other salad greens
Olive oil, lemon wedges, sea salt & pepper, and macadamia mayonnaise, to serve
Rinse off the calamari and pat dry with a paper towel. Finely slice calamari tubes into thin rings, and place with the reserved tentacles.
Melt the butter in a pan over medium-high heat (or alternatively, over high heat on the BBQ). When sizzling, add the chorizo and fry for 3–4 minutes, or until it’s crispy and the fat has rendered out a little. Remove from the pan and set aside (leaving chorizo cooking juices in the pan).
Increase the heat to high, and return the pan with the leftover chorizo juices to the stovetop. Season the calamari rings and tentacles with salt and pepper. Using the same pan, fry over high heat for 2–3 minutes, until opaque and lightly charred.
Quickly toss together the chorizo and calamari, drizzle with olive oil and season to taste with salt and pepper, then pile over a bed of rocket and sliced red onion. Add to the side a dollop of macadamia mayonnaise and serve with fresh lemon wedges.
*I chickened out and asked the fishmonger to clean the calamari for me, so it was all ready to go. If you’re braver than I and feeling up to a bit of de-inking and tentacle-cleaning… here’s a how-to video that isn’t too horrific (it even has funky jazzy music going on in the background!).
150g chorizo, cut into thin slices
300g calamari, cleaned*, tentacles reserved
1 tsp butter
¼ red onion, finely sliced
2 large handfuls wild rocket, watercress, or other salad greens
Olive oil, lemon wedges, sea salt & pepper, and macadamia mayonnaise, to serve
Rinse off the calamari and pat dry with a paper towel. Finely slice calamari tubes into thin rings, and place with the reserved tentacles.
Melt the butter in a pan over medium-high heat (or alternatively, over high heat on the BBQ). When sizzling, add the chorizo and fry for 3–4 minutes, or until it’s crispy and the fat has rendered out a little. Remove from the pan and set aside (leaving chorizo cooking juices in the pan).
Increase the heat to high, and return the pan with the leftover chorizo juices to the stovetop. Season the calamari rings and tentacles with salt and pepper. Using the same pan, fry over high heat for 2–3 minutes, until opaque and lightly charred.
Quickly toss together the chorizo and calamari, drizzle with olive oil and season to taste with salt and pepper, then pile over a bed of rocket and sliced red onion. Add to the side a dollop of macadamia mayonnaise and serve with fresh lemon wedges.
*I chickened out and asked the fishmonger to clean the calamari for me, so it was all ready to go. If you’re braver than I and feeling up to a bit of de-inking and tentacle-cleaning… here’s a how-to video that isn’t too horrific (it even has funky jazzy music going on in the background!).
