Calamari Comfort - A Chef Favorite

It was a bitterly cold January morning when the extra frozen calamari purchased for Christmas Eve popped into my head. At almost the same time I had a mild craving for pearl barley. Yes... I know I'm a weird foodie, but I'm also a guy who can "see" flavors, so my mind went to work churning out ideas to combine the two visions.

What came together as an idea over morning cawfee that ended up as a very cozy dish by dinnertime. Flavors are mild with a light lean into lemon, but distinct, and I think the dish has possibilities to explore other flavor profiles. As Chef Jacques Pepin teaches us... Make the dish your own! Enjoy :-)

Ingredients:

• 1 lb clean calamari
• 1 yellow onion - cut up
• 4-5 cloves garlic - smash minced
• 1 15 oz can green peas - drained with liquid reserved
• 1 lge tomato - cut up
• olive oil as needed
• 1/4 tsp black pepper
• salt to taste

For the barley:

• 3 cups vegetable stock
• 1 cup pearl barley - thoroughly rinsed
• 1 tbsp olive oil
• 1 tbsp salted butter
• 1/8 tsp black pepper
• 1/4 cup grated parmesan cheese
• 1 tbsp lemon zest (1 lemon) - juice the lemon for more depth at the end (optional)
• 1 tbsp fresh parsley - minced

Preparation:

Star with calamari prep. Cut the bodies into bite size sections and cut the tentacles in half to stretch their presence in the dish.

Soak the calamari in salt water for 30 minutes... then drain for 30 minutes.

Prep the onion, garlic, parsley, tomato and zest, peas and lemon juice.

Next get the barley cooking as you will need about 40 minutes to complete it.

Combine the broth, oil, butter and pepper in a medium saucepan and bring to a boil. Stir in the barley, cover and bring to a boil. Lower heat and simmer ~35-40 minutes until tender and liquid is absorbed.

Remove from heat and stir in cheese, lemon zest and parsley. Cover and let stand for 5 minutes or more until it's time to add to the calamari. Use some of the reserved juice from the peas so the barley doesn't thicken up. 

While the calamari are soaking/draining, start final cook and assembly in your favorite large pot. Mine is a vintage Guardian Service roaster that was handed down to me by my Mother-In-Law, and it's an absolutely amazing connection to memories with the woman I still call Mom.

Add olive oil to the heated pot and saute the garlic and onion over medium heat until translucent.

Add the drained calamari, season with the black pepper and saute with frequent tossing until JUST cooked... maybe 2 minutes.

Add the tomatoes and the peas, blending as you go.

Finally add the barley and give everything a gentle mixing. Adjust seasoning to your liking... maybe more black pepper or lemon juice? Your call :-)

Serve with your favorite white wine... we found Sauvignon Blanc to be a really nice pairing.

Blessed be… and happy cooking!

Mom's Christmas Calamari

This dish has been part of the traditional seven fishes on Christmas Eve in my wife's family pretty much every year that I can remember. That's a long time... we got married in 1982. Some of the fishes may change, but this dish will never be swapped out... it's THAT good!

Whatever your religion may be, I wish you a blessed Yule... hopefully your holiday is filled with the same prolific Yummy Noises I hear when this dish hits the table. :-)

Gotta cook the dish in Mom's Guardian Service!

Ingredients:

• 3 lbs cleaned calamari, heavy on the tentacles
• 1 large yellow onion cut up
• 1 28oz can whole peeled tomatoes through blender, no chunks
• Salt & pepper to taste
• Handful of fresh basil
• Olive oil

Preparation:

Cut calamari into bite size pieces; I like 5/8 - 3/4" rings. Soak calamari in salt water for 30 minutes, then drain for 30 minutes. Saute cut up onion in olive oil until translucent. Add  calamari and saute until just cooked through, tossing frequently. Add tomato and stir. Bring to a simmer and add basil, salt and pepper to taste. Simmer for maybe 5-10 minutes and serve.

Do not overcook!!!

Blessed be… and happy cooking!

Quick & Easy Calamari

Calamari... few proteins are this defined in their unique texture and flavor. As much as I do love a good fried calamari, I really appreciate them when sauteed to perfection with minimal seasoning. Calamari have a very subtle profile, kind of like a good sushi, and it's all too easy to drown said subtlety in spices. This simple dish is full of flavor while letting the calamari shine... Enjoy!

Ingredients:

• 1/2 cup olive oil
• 1 yellow onion - minced
• 5 cloves garlic - minced
• Handful of parsley and basil - chopped (optional)
• 4-5 fresh tomatoes - diced
• 1 lb cleaned calamari
• Salt & fresh ground pepper to taste

Preparation:

Heat the oil in a large skillet over medium heat. Add onion and garlic, saute until they just start to brown. Add parsley and basil and continue saute for one minute. Stir in diced tomatoes and continue until they get hot and the oil gets a tad pink.

Drop in the calamari and cook with a frequent toss until tender. Serve over linguine or by itself with sides of your choosing.

Here shown with a traditional tomato salad and an eggplant salad.

Blessed be... and happy cooking!