Squid

Calamari, An Unalloyed Delight

Like all other cephalopods, squid are strong swimmers and some species, like the very popular Japanese flying squid of the Pacific Ocean, can even fly for short distances. Widely consumed around the world, squid, better known as calamari, should be cooked either quickly or very slowly. Cooked properly, it is sweet, tender and full of flavour; an unalloyed delight. The most popular cooking methods see whole squid grilled quickly over a hot flame or sliced into rings, battered and deep-fried and served with a dip. Popular in Italy, larger squid are stewed with tomatoes, red wine and olive oil or stuffed, whilst in Spain they are used as an ingredient in paella.

That’s one big Squid | The colossal squid is the largest invertebrate in the world and can reach 14m in length. First documented in 1925, when its two massive tentacles where found in the stomach of a whale, it is probably the creature associated with the legend of the ship-devouring Kraken prevalent in Nordic folklore.

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Poached Squid with Stuffing

At Sands Restaurant, The Anvaya Beach Resort Bali

Situated just a short drive from the airport, the newly opened Anvaya Beach Resort Bali is located right in the heart of Kuta, Bali’s fun-filled tourist capital. This new hotel is the perfect destination for travellers who are seeking the ultimate in luxury living on the Island of the Gods. Sands Restaurant, orientated towards the Indian Ocean and blessed with one of Bali’s most sought-after views, is the place to enjoy modern Balinese-influenced Mediterranean and California-inspired cuisine. With an emphasis on freshness, Sands Restaurant’s interactive all-day dining experience incorporates an open-kitchen concept and a market-place atmosphere where guests can try their hand at cooking under the guidance of highly skilled chefs. The restaurant’s casual ambience is complemented by its signature walk-in wine cellar featuring both New and Old world wines. A special dish is the squid prepared with a fried onion and breadcrumb with orange zest stuffing. The seafood is then fried for approximately two to three minutes prior to being poached in a verjus for another eight to ten minutes, then is topped with a squeeze of lemon and left to rest for five minutes. Each squid is served alongside grilled squid rice with vinaigrette, fried capers, chopped parsley and a final drizzle of extra virgin olive oil.
www.theanvayabali.com

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Iberico Ham with Crispy Squid

At Viet Kitchen & Bar

Chef Peter Cuong Franklin from Viet Kitchen and Chef Vito Chiavacci from La Paloma collaborated recently to create a menu that combined the best of both cuisines for a special celebration dinner. So popular it proved, select dishes are now on offer at both restaurants. Wholesome, hearty and very filling, the fabulous Iberico ham with crispy squid roll is available at Viet Kitchen. The crusty baguette is crammed with shredded carrot, raw onions, pickled and fried chilli, deep fried spicy squid rings and slivers of the finest Iberico ham. Home to some top tapas, Viet Kitchen & Bar brings contemporary Vietnamese dining to the heart of Hong Kong and, since opening, is becoming one of the coolest places to hang out in Central and the place to share food and cocktails at lunch or after work.
www.vietkitchenhk.com

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Calamari Ripieni

At Bene, Sheraton Bali Kuta Resort

Bene, the darling Italian restaurant in the heart of Kuta, combined two of the best things in life and came up with Seafood Martini Fridays – where keen diners are welcomed to savour a smorgasbord of seafood dishes complete with a variety of free-flowing martinis. Aside from his always hearty creations, Executive Chef Rossano Renzelli has also recreated a family recipe for this weekly occasion only. Rossano brings a twist to the traditional dish of calamari ripieni, where instead of breadcrumbs he uses zucchini, risotto and bell peppers to stuff the Serangan, Bali-sourced calamari. To further enhance the richness of the dish, the calamari is served with chilli tomato white wine sauce, salad and gremolata (an Italian condiment comprising chopped herbs). “This unique dish was shared by my grandmother,” said Rossano. “A simple recipe with simple ingredients that is very filling as well. My grandmother never let anyone leave her house with even a half empty belly.”
www.benebali.com