While a crispy fried calamari is a favorite appetizer, especially in restaurants, there are a myriad ways to prepare squid as a first course. I am trying my hand at cooking squid as it takes only a few minutes (easy for a weeknight) and is very reasonably priced (about $7.99 per pound). Last night, I created this dish as I had a jalapeño in my vegetable drawer and a golden kiwi in my fruit bowl.
For this appetizer for two, use four medium to large squid tubes and four tentacles.
After rinsing the squid, use kitchen scissors to slice the squid bodies into rings of about 1/4 inch wide. Roughly chop about four thin slices of jalapeño – this quantity depends on your heat tolerance! Slice the kiwi into eight slices and fan them along the bottom of an appetizer bowl or plate (I used two small antique vaseline glass bowls).
Heat a few tablespoons of extra virgin olive oil and sesame oil in a wok until it sizzles. Then, add the jalapeño and sauté for about two minutes. Add the squid and cook for two minutes. While the squid is cooking, move it around with a wooden spoon and coat it in the oils. Spoon the squid atop the kiwi along with the oils and jalapeño, and season with sea salt to taste.
The sweetness of the kiwi is a bright balance to the kick of the jalapeño!