Several times in my life I’ve bravely attempted to eat the fried calamari served by a seafood themed chain restaurant. One of those land-locked restaurants belonging to the same big corporation that owns the restaurants with “chefs” who are trained in a Tuscan “culinary institute”.
With tough, chewy deep fried rubber bands as my point of reference you can understand why I have always disliked squid. When I went through my assigned recipes and found I had not one but THREE of the eight recipes in the book featuring squid, I wondered what the gods had against me.
I wasn’t looking forward to wasting all that tender, delicious artichoke on squid. But, I signed up for this project with my eyes wide open. So off to Global Foods I went, to buy the frozen squid. Thankfully it was already cleaned and ready to prepare, no messy ink or guts to have to worry about.
Prep was easy, enough. Slice the squid into rings; shave the trimmed artichoke finely; chop the garlic and parsley.
After the initial sauté I added the wine. I was a little surprised at the recommended cooking time for the squid – 40 minutes. Wow, when I ordered calamari it only took a few minutes to be delivered. After adding the artichoke I cooked another 15 minutes or so. That means the squid cooked for almost an hour all told.
Additional seasoning and it was ready to pour over the slices of garlic bread in our bowls. It did smell wonderful. The broth was rich and flavorful. The artichokes were tender and buttery. The squid passed the grandson test with flying colors. Of course he had never tasted it in any form before, so he didn't have preconceptions to overcome. Plus, what four-year-old can resist food that can be used as a prop to clown around?
And what about my opinion? Let's just say that I'm anticipating with relish to my next two squid recipes.