I saw a picture of a dish similar to this one over a year ago and I had been thinking of it ever since. I waited to make it because I was intimidated by the thought of making squid at home. Turns out it’s pretty simple! I found it at the Whole Foods seafood counter. Much like shrimp and scallops you don’t want to overcook this so it’s important to let your skillet or wok get really hot prior to adding it in.
Time: 45 minutes or less
1 cup dry rice
3/4 lb squid (bodies + tentacles)
3 tablespoons butter
1 shallot, diced
3 garlic cloves, diced
1 teaspoon diced thai chilies or crushed red pepper flakes
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 cup chardonnay
2 tablespoons diced chives
2 tablespoons diced green onion stem (the white + light green part)
other: avocado oil, salt, pepper
toppings: diced persian cucumber, more green onion, microgreens, pickled ginger
Toast the rice with a tablespoon of butter or avocado for 3-5 minutes over medium heat. Add 1.5 cups water, bring to a simmer, cover and cook for 15 ish minutes or until done.
Add 3 tablespoons of butter to a small sauce pot and melt over medium low heat. Add in garlic, shallot, and thai chilies or crushed red pepper. Cook until very fragrant, 3-5 minutes. Add in lemon zest and juice, stir. Add in the wine and let it cook down for 3-5 minutes then turn off the heat and stir in the green onion + chives.
Cut the squid bodies into rings. Cut the tentacles into halves or groups of 3-4 (so they’re easier to get in a bite). Rinse with cool water, dry with paper towels, and then toss with a tablespoon or so of avocado oil.
Add a drizzle of avocado oil to a skillet and heat over medium high. When the pan is really hot, add in the squid and cook for about 1 minute then flip and cook another minute. Do this in batches if you’re using a small skillet so it’s not over crowded (this causes it to steam). The squid should hopefully brown a little thanks to the high heat but no worries if it doesn’t, better not to overcook.
Toss the squid with two tablespoons of the butter sauce
Plating: separate the rice into two bowls or plates. Top with squid, a spoon of the butter sauce, and any other toppings you’re adding! You can also drizzle with a little bit of soy sauce. Enjoy!