Words Dan Cunningham, Head Chef, The Surly Mermaid
Photo Janis Jean
I chose squid for my ingredient based on its availability in our oceans and the fact that it’s an oceanwise product. Most people only attribute calamari to its range of dishes, but Humboldt squid is a versatile protein that, if handled correctly, can be used in a wide range of cooking methods.
For this feature I have marinated and seared it for tacos, stuffed and braised it for a tapas-style dish, and of course dredged and fried it as per our current menu offering.
Being a predominantly seafood-based eatery, I wanted to showcase these dishes to hopefully widen people’s palates for interesting new presentations and preparations of food.
SQUID TACO
4oz Humboldt squid hood
¼ bunch of cilantro, washed
¼ cup olive oil
Pico de gallo
1 cup Roma tomatoes, diced
1/4 cup red onions, diced
1/4 cup roasted corn niblets
2 tbsp jalapeños, minced
1 tbsp cilantro, chopped
1/2 tbsp lime juice
Method: mix all ingredients in a bowl with a spoon
Chili aioli
1 cup mayonnaise
1 tbsp gochujang
1 tbsp sambal oelek
1 tbsp chipotle pepper
1 tsp lime juice
Method:
-Add chipotle, gochujang and sambal into a blender and blend well; add mayonnaise and lime juice and blend on low setting until just incorporated
-Puree cilantro and olive oil until a fine paste and reserve
-Rinse the squid and place on a cutting board; thinly slice it to 2 inch x 1 inch pieces, then score each piece with a knife 2 mm apart creating cross hatches
-Marinate the squid overnight
-In a non-stick pan place on high heat and then sear the squid for 30-45 seconds on 1 side. You want to achieve some colour, so do not crowd your pan
-Remove and season with salt, then build your tacos
BRAISED SQUID
8oz baby squid hoods
1 cup tomato sauce
Sofrito
1/2 cup Roma tomatoes, diced
½ cup roasted red peppers, diced
1 shallot, minced
2 cloves garlic, minced
1 tsp smoked paprika
2 tbsp olive oil
1 tsp salt
2 tbsp red wine
Method:
– Preheat pan on low heat; add olive oil. Always preheat your pan first.
– Add garlic and shallots and cook until translucent, approx. 3-5 minutes
-Add the paprika and let it stain the oil, then add wine and reduce by half
-Add tomatoes and peppers and cook until the sauce becomes thick and just starting to separate the oil from the tomato base
-Season with salt and allow to cool
Preheat oven to 275°F
Rinse squid well; if the hoods need to be cleaned, remove the outer coloured layer with your fingers as well as the squid body – the mantle looks like a piece of plastic that is inside the hood; remove and discard.
Run water inside the hoods to clean them out, then using a piping bag stuff them full of the sofrito
In a non-reactive dish just large enough to accommodate the squid, place the tomato sauce and then add the squid hoods. Use parchment on top of the squid then wrap tight in foil
Braise for 1.5 hours or until tender\
Olive Tapenade
½ cup Kalamata olives
¼ cup black olives
¼ shallot, minced
1 tbsp olive oil
1 tsp honey
1 tsp chopped chives
1 tsp lemon juice
Method:
-Add ingredients to a food processor and pulse until they are approx. 2 mm chucks; you do not want a fine paste
Tomato sauce
1 500ml can of tomatoes
1 tbsp minced garlic
1 shallot, minced
¼ cup red wine
2 tbsp olive oil
1 tsp paprika
2 tsp salt
1 tsp sugar
CALAMARI
1lb Humboldt squid
½ cup buttermilk
Dredge
1 cup corn starch
¼ cup potato starch
1 tbsp dried dill
1 tsp baking powder
1 tsp garlic powder
1 tsp onion powder
Method:
-Mix all dredge ingredients in a bowl with a whisk.
-Wash and score squid with a knife to make cross hatches, then slice into 1cm thick strips and marinate in buttermilk for 2 hours.
-Preheat a pot of oil or deep fryer to 375°F.
-Drain off buttermilk and toss squid in calamari dredge.
-Shake off any additional dredge that has not coated the squid and then deep fry for 1 minute.
-Remove from deep fryer and toss in salt and pepper.
Tartar sauce
1 cup mayonnaise
¼ cup dill pickles
2 tbsp capers
1 tsp lemon juice
1 tsp chopped chives
1 tsp black pepper
Method:
-Add pickles, capers and lemon juice to a food processor and pulse until mostly smooth
-Add mayonnaise, chives and black pepper and blend until just combined; do not over blend or the chives will turn it green
