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Chilli calamari stir-fry with squid ink

Name: Chilli calamari stir-fry with squid ink recipe
Yield: 4
Ingredients: 2 garlic cloves; 1 long red chilli, roughly chopped; 3 calamari, tentacles attached, cleaned (see note); 40.00 ml sesame oil; 200g sugar snap peas, blanched, halved lengthways; 100g garlic shoots, sliced into 2cm lengths, blanched, plus extra to serve; 60ml vegetable stock; 2 tsp squid ink; 20.00 ml fish sauce; Large pinch white sugar; Large pinch white pepper; 125.00 ml Thai basil leaves, plus extra to serve; Fried garlic slices, to serve (see note)

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p93 Chilli calamari stir-fry with squid ink

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by delicious. team

delicious. team

May 30, 2023

The unctuous texture of the ink with the crispness of the snap peas and garlic shoots make this dish by Viand's Annita Potter a textural delight. "The subtle garlic flavour that comes from the garlic shoots really plays a part in this stir-fry, emulating the garlic paste that’s fried off at the beginning and, if using, the deep-fried garlic added at the end.”

2 garlic cloves
1 long red chilli, roughly chopped
3 calamari, tentacles attached, cleaned (see note)
2 tbs sesame oil
200g sugar snap peas, blanched, halved lengthways
100g garlic shoots, sliced into 2cm lengths, blanched, plus extra to serve
1/4 cup (60ml) vegetable stock or water
2 tsp squid ink
1 tbs fish sauce
Large pinch white sugar
Large pinch white pepper
1/2 cup Thai basil leaves, plus extra to serve
Fried garlic slices, to serve (see note)

Method

1.

Smash garlic and a large pinch of sea salt in a mortar and pestle until a paste. Transfer to a small bowl. Add chilli to the mortar and pestle and just lightly bruise. Add to the garlic paste.
2.

Set tentacles aside. Halve calamari hood lengthwise, then lightly score the inside surface with crisscross lines. Cut into 5cm sections.
3.

Heat a well-seasoned wok over high heat. Add oil, then almost immediately stir-fry calamari hood and tentacles, in batches, until starting to char. Return all calamari to wok and add chilli garlic paste. Toss together and cook for 15 seconds, being careful not to let the garlic burn.
4.

Immediately add the snap peas and sliced garlic shoots and stir-fry for a further 30 seconds. As it becomes dry, add stock or water. Season with squid ink, fish sauce, sugar and white pepper.
5.

Stir through Thai basil. Sprinkle with fried garlic, extra basil and extra garlic shoots to serve.

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Recipe Notes

Even if your calamari comes cleaned, it’s a good idea to make sure it is clean. Rinse inside and remove any skin by firmly rubbing inside with paper towel.

We made our own fried garlic by thinly slicing a few garlic cloves and stir-frying them in a little hot vegetable oil until golden, but you can also use store-bought.