Steaming Softness: Cooking Tender Calamari To Perfection

Steamed calamari is a delicious dish that can be prepared in a variety of ways, incorporating ingredients such as garlic, lime, and olive oil. When cooking steamed calamari, it is important to first clean and prepare the calamari by removing the intestines and washing it thoroughly. This can be done by pulling the tentacles slowly to remove the innards and then cutting off the tentacles below the eyes. The remaining head and innards can be discarded, and the hard beak at the join of the tentacles should be removed. The tip of each calamari body can then be cut off, and the skin peeled and discarded. The trimmed tentacles and body can then be rinsed under running water to ensure they are clean. The cooking process involves steaming the calamari gently for around 8 to 10 minutes, depending on the desired level of tenderness. This can be done by placing the calamari in a steamer basket or colander inside a large pot with simmering water. The cooked calamari can then be seasoned and served warm or at room temperature, often with a dipping sauce or other accompaniments.

Cleaning and preparing the calamari

Cleaning and preparing calamari is a simple process, but it can be a bit messy. Here is a step-by-step guide:

Firstly, lay the squid on a sheet of newspaper or any other disposable surface. You will notice that the head, with the eyes and tentacles, is separate from the body, or mantle. Put on some rubber or latex gloves if you want to avoid getting any squid residue on your hands, although this is not necessary for safety.

Now, it's time to remove the innards. Grasp the head right behind the eyes and pull gently and steadily forward. This will cause the internal organs to slide out. Cut off the tentacles below the eyes and discard the rest of the head, including the small hard beak where the tentacles join.

Next, reach into the empty mantle and feel for a hard, fingernail-like sheath. Pull this out and discard it. Then, gently scrape the outer surface of the mantle with a sharp knife to remove the speckles, revealing the slick white meat underneath.

After this, cut off the pointy tip of each calamari body and peel off the skin. Rinse the trimmed tentacles and the body under running water, holding the mantle open to flush out the cavity.

Finally, slice the cleaned mantle crosswise into rings, approximately 1/3 inch thick. You can also cut the tentacles in half lengthwise if you like. Drain the cleaned calamari in a colander or steamer basket.

Your calamari is now clean and prepared, ready for the next steps in your steamed calamari recipe!

Choosing a cooking method

There are several ways to cook steamed calamari, and the method you choose will depend on your personal preference, the equipment you have available, and the desired level of doneness. Here are some common cooking methods for steamed calamari:

• Steaming: This is the traditional method for preparing steamed calamari. It involves cleaning and preparing the calamari, infusing water with flavours such as lemon and bay leaves, and then gently steaming the calamari in a colander or steamer basket for 8 to 10 minutes. This method results in tender, slightly resilient calamari that can be seasoned and served warm or at room temperature.
• Boiling: While not as common as steaming, boiling can be used as a first step to tenderize the calamari before finishing it on a grill or in a pan. Simply add the calamari to a pot of boiling water and cook for 30-45 minutes, testing the texture with a fork every 15 minutes until tender. The leftover liquid can be used as a seafood stock.
• Grilling: For grilled calamari, it is important to pre-cook the calamari before adding it to the grill to avoid tough, dry meat. Boil the calamari first, then coat it in olive oil, salt, and pepper before grilling for 4-5 minutes.
• Poaching: Poaching involves simmering the calamari with various flavourful ingredients such as lemons, onions, bay leaves, and wine. This method adds flavour to the calamari while cooking it gently. Simmer for 45 to 90 minutes for best results.
• Sautéing: Sautéing is another option for cooking calamari, especially if you want to add some caramelization to the exterior. Pre-cook the calamari by steaming or boiling, then briefly pan-fry it with onion, garlic, and spices for a delicious, well-rounded dish.
• Microwaving: If you're short on time or want a more convenient option, you can also cook calamari in the microwave. Place the calamari on a microwave-safe dish and use the "defrost" function for 4 minutes. However, this method may not produce the same level of doneness as other cooking techniques.

Each cooking method will give your steamed calamari a distinct texture and flavour, so feel free to experiment and find the one that suits your taste preferences the best. Remember to source fresh, high-quality calamari and to clean and prepare it thoroughly before cooking.

Cooking the calamari

If you bought frozen calamari, it's likely already cut up, so there's nothing more you need to do to prepare it. If not, simply remove each tentacle from the body by cutting it off at the base while the calamari lies flat on the cutting board. Use a sharp chef's knife or kitchen shears to do this.

If your calamari is uncleaned, you will need to clean it before cooking. Pull the tentacles slowly until all the innards come out of the body. Cut off the tentacles below the eyes and discard the rest of the head and the innards. Pop out and discard the small hard beak where the tentacles join. Cut off the pointy tip of each calamari body and peel off and discard the skin. Rinse the trimmed tentacles and the body, holding it open under running water to flush the cavity. Slice the cleaned body crosswise into rings about 1/3 inch thick. Drain the cleaned calamari in a colander or steamer basket.

To cook the calamari, you can steam, boil, grill, or sauté it.

Steaming

First, pour enough water into a deep pot so that when you set the colander or steamer basket in position it doesn't touch the water. Shave off the lemon peel (zest only) with a vegetable peeler, in short strips. Drop the zest into the water with the bay leaves, cover the pot, and simmer for about half an hour to infuse the water with the aromas of lemon and bay.

Keep the water simmering and set the colander or steamer basket with the calamari inside the pot. Put on the cover and steam the calamari gently. After 2 minutes, lift the cover, tumble the calamari over a couple of times in the colander, and sprinkle over a couple of pinches of salt. Cover and steam for another 2 minutes, then tumble and salt again. Repeat this process after another 2 minutes—by this point, you should have used 1/4 teaspoon of salt in total. Steam the calamari for a total of 8 to 10 minutes.

When the calamari is tender but slightly resilient to the bite, remove the colander from the pot, season the pieces with another 1/4 teaspoon of salt, and tumble them over. Let the calamari drain and cool for 5 minutes, then transfer to a bowl.

Boiling

If you're boiling your calamari, simply add it to a pot and cover with water. Gently boil for about 30-45 minutes, testing the texture with a fork every 15 minutes until it has become fully tender and ready to serve. You can also use this method to tenderize your calamari before finishing it in a pan or on the grill.

Grilling

It's important to pre-cook your calamari before throwing it on the grill, as adding it straight to the charcoals will result in tough, dry meat. Coat boiled calamari in olive oil and season with salt and pepper before adding to a high-temperature grill. Cook for 4-5 minutes on a covered grill, flipping once.

Sautéing

Add olive oil, sliced onion, and garlic to a pan for extra flavour. You can also add red bell pepper, paprika, and cayenne pepper. Make sure the olive oil is hot before adding the other ingredients. Then, add your precooked calamari to the pan and season generously with salt and pepper. Cook over moderately high heat for about 5-6 minutes, then flip the calamari and cook for another 5 minutes.

Serving

Once your steamed calamari has cooled for 5 minutes, transfer it to a bowl and toss with olive oil and lemon juice. Sprinkle over salt, pepperoncino or red pepper flakes, grated orange zest, and parsley, and toss again. Taste and adjust the seasonings. Serve warm or at room temperature.

You can also serve your calamari with a dipping sauce made with garlic, chillies, cilantro, lime juice, and coconut sugar, as they do in Thailand.

Making a sauce or salsa

To make a sauce or salsa to accompany your steamed calamari, there are several options. A simple combination of olive oil, lemon juice, salt, pepperoncino, orange zest, and parsley is a great way to season your dish and add flavour. You can also add garlic to this mixture for a more intense taste.

For a more complex sauce, you can make a garlic and lime salsa. This involves creating a syrup with coconut sugar and water, and then adding lime juice, fish sauce, and garlic. For a fresh kick, add cilantro leaves, but only just before serving. This type of sauce is common in Thailand and is usually served with fish.

If you want a lighter sauce, you can briefly sauté garlic in olive oil, then add calamari rings and cook for a couple of minutes. Next, add white wine and lime juice, and season with salt and pepper. For an extra kick, add a pinch of cayenne pepper. Finish the dish with fresh dill, mint, parsley, or cilantro.

For a more intense flavour, you can also try a garlic lime sauce. Start by sautéing garlic in olive oil, then add the calamari and cook for a couple of minutes. Next, add white wine and lime juice, and season with salt and pepper. If you like it spicy, add a pinch of cayenne. Finally, stir in some fresh dill and serve immediately.

So, there you have it! Several sauce and salsa options to choose from to accompany your steamed calamari, each with its own unique flavour and style.

Serving suggestions

Steamed calamari can be served warm or at room temperature. It can be enjoyed as a salad, a warm appetiser, or a main course.

As an appetiser, it can be served with slices of fresh French baguette or crostini. For a simple dinner, serve the steamed calamari over your favourite grain, pasta, or Lebanese rice. Add grilled vegetables or a fattoush salad to complete the meal.

For a more elaborate meal, steamed calamari can be served as part of a big seafood feast, alongside dishes like roasted red snapper, mackerel, Sicilian fish stew, or baked salmon.

In Thailand, steamed calamari is served with a dipping sauce made with garlic, chillies, cilantro, lime juice, and coconut sugar. This sauce is commonly served with fish and is known as "seafood dipping sauce".

In Mediterranean cooking, calamari is added to paella and other rice dishes, incorporated into pasta, or included in a Provençal salad.

Frequently asked questions