Squid is cheap, full of great protein, and, when prepared properly, delectable. Try this version, which receives a crispy crust from the ground pink lentils and a smoky goodness from the chipotle powder. If you can’t find chipotle powder, use any kind of chile powder, provided it’s fresh. Try it with a small chilled flask of dry, grassy sake like a daiginjo.
Ingredients
- ½ pound very fresh calamari steaks
- 1 large egg yolk
- 1 dried chipotle chile, whirred in a spice grinder (about 1 teaspoon), or 1 teaspoon chipotle or other chile powder
- Freshly ground black pepper
- Kosher salt
- 2 tablespoons dried pink lentils, pulverized in a spice grinder
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 tablespoon sherry vinegar or other vinegar
- 1 tablespoon fresh orange juice
How to Make It
- Rinse and dry the squid, then spoon the egg yolk evenly onto one side. Sprinkle on the chipotle powder, black pepper and salt to taste, then the lentil powder.
- Melt the butter with the olive oil in a heavy skillet over medium-high heat. Carefully add the squid, crust side down, and cook for a few minutes, until they turn crispy and brown. Turn them over and cook lightly, about 30 seconds. Don’t overcook—the squid will turn tough and chewy.
- Transfer the squid to warm plates. Add the vinegar and orange juice to the hot pan and use a spatula to scrape up any brown bits that might be sticking, swirling the liquid around. When it reduces to about a tablespoon, pour the sauce over the squid.