So, I went squid shopping today. The guy at the fresh fish counter at Farm Boy told me that they no longer stocked fresh or frozen squid because it is not sustainable. That was news to me. I did a quick Google search, and it seems as though they are quite sustainable. The lady at the fresh fish counter at Metro directed me to the freezer, and proudly pointed out this product.
Yes, it's a 5 lb block of frozen solid squid. When I asked if they sold it in a smaller size, she said it was delivered that way and there would be no way to separate it without thawing it...so, no. The only other option was the ever popular frozen squid ring.
I still had a partial pack of these in my freezer, so I went home empty handed....well, except for a bag of fresh lemons. You can never have enough fresh lemons!
464. Pan-Fried Squid with Chilli and Tomato (Jamie's Food Tube)
I wanted to try this recipe because I love the fennel salads that I've made in the past. I've used frozen squid rings in a few other recipes and they aren't that bad. It's just a shame that they are the only option around here. Not everyone wants to make fried calamari! Not that there is anything wrong with that. ;)
There isn't a written recipe, as this is an outtake from Jamie's Italy, filmed in 2005. I jotted some points down while watching, and winged it. I decided to crack open this cool little JO spice collection I got for Christmas.
After my seafood was defrosted, I dried it on paper towels and seasoned it with salt, pepper and chile flakes.
For the salad, I used my new, colour-coded, super-sharp JO knives to thinly slice up a bulb of fennel and some ripe tomatoes. I dressed it with white wine vinegar, EVOO, lemon zest, salt and fennel fronds.
I heated a frying pan, added olive oil, and quickly sautéed the seafood until just done. Nothing worse than rubbery squid rings!
This was filling and tasty! A quick and easy dinner to throw together. I didn't measure anything. I have lots of salad left over for lunches, because I ate all the seafood. Oops.