Calamari with lemon juice
The term calamari is reserved for the most highly prized members of the squid family. The difference is in the two flaps or wings on either side of the body. On the calamari, the flaps extend right down the central body tube, while on the arrow squid or pencil squid they are much shorter, like an arrowhead. And when it comes to taste, the calamari is finer-flavoured.
Ingredients
750g of the smallest calamari available, cleaned but with tentacles still attached
1 large lemon, cut in half
1 heaped tsp coarse-grained salt
1/4 cup extra virgin olive oil
2 large garlic cloves, peeled and left whole
2 medium-sized carrots, peeled and finely chopped
2 large celery stalks, finely chopped
Salt and pepper
Large pinch dried chilli flakes
1/4 cup clarified chicken stock
Juice of a lemon
1/2 cup flat-leaf parsley, coarsely chopped
Method
Squeeze lemon halves into bowl of cold water with coarse salt and soak calamari for 30 minutes (put the squeezed lemon halves in as well). While calamari is soaking, heat oil in a heavy casserole. When it is warm, add garlic cloves and lightly fry for a minute until golden. Add carrots and celery and season with salt, pepper and chilli flakes. Stir. Drain calamari and rinse well under cold running water. Arrange calamari over the vegetables. Add stock and cook over a very low flame, covered, for 45 minutes. Remove casserole cover, mix well and cook for 2-3 minutes more if there is too much liquid. Add lemon juice and parsley, stir and serve hot.
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