Lazaro Cooks is here with his Calamares Enchilado with Crispy Peppered Squid Rings

6.2.10

Hope everyone had a great 3-day weekend! Please welcome Lazaro from Lazaro Cooks! He's here to guest blog and share his talented writing and cooking. It's an honor to have him here and be I Just Love My Apron's first guest blogger. Lazaro is an incredible writer and creative foodie. He's also writing an article on Blog Critics. It's worth it to check it out. I'm positive you will love his blog and his food. 

Hello readers of I Just Love My Apron.  My name is Lazaro; I am one half of the creative team behind the blog Lazaro Cooks!  I was extremely happy when Tanantha asked me to guest post on this wonderful blog.  I have thoroughly enjoyed reading Tanantha’s work.  Not only is she a talented cook, but she is a super-sweet person. I find her cooking to be inspiring.  To my amazing readers, thank you for your continued support. 

On October 27, 1492, Christopher Columbus sighted a large land mass, which was later called Cuba.  In his diaries, Columbus called it “the most beautiful land human eyes had ever seen.”  Cuba, known as “The Pearl of the Caribbean”, is where my family is from.  My family emigrated in the early seventies, fleeing from the communist dictatorship government.  I was fortunate enough to be born in Miami, in the United States.  My Grandmother Esperanza practically raised my brother and me while my parents worked.  This course is my interpretation of her classic dish. 

Traditionally, Calamares Enchilado is a dish of squid cooked in a tangy, aromatic tomato based sauce. I remember getting home after school, opening the front door, and being attacked by the magnificent sweet-smelling food emanating from the kitchen.  In my dish, I served a modified version of the tomato sauce.  Attempting to balance the acidity with a hint of sweetness is key. 

The squid used in creating this dish is an 8-12 inch tube and tentacle.  The body is cut into rings, the tentacles are diced, and the head I do not serve.  There are two different cooking methods for the squid, producing two distinct textures on the plate.  The diced tentacles are cooked traditionally in the tomato sauce rendering them soft and tender.  For the rings I wanted to contrast and have them be quite crispy. I also coated them in a light peppery coating, nothing too thick. 

The rice used is basmati.  I love the fragrant nutty aroma this rice produces.  Finish the dish with some freshly chopped oregano and edible flowers.  Give this course a try, you will not be disappointed. 

Calamares Enchilado with Crispy Peppered Squid Rings 

For the Enchilado Sauce:

2 poblano chilies - diced

1 leek – (white & light green parts only) diced

1 onion – diced

3 roasted red peppers – diced

3 garlic cloves – minced

2 tbs chipotle hot sauce

8 oz tomato sauce

8 oz white wine – (Riesling)

Ground cumin

Sea salt

1 lime – zested & juiced

1 tsp agave syrup

1 tsp freshly chopped savory

Diced Squid tentacles

1. Heat 2 tbs olive oil over medium-high heat
2. Add the poblano chilies.  Cook for 5 minutes
3. Add the roasted red peppers.  Cook for 5 minutes
4. Add the onion & leeks.  Cook for 5 minutes
5. Add the chipotle sauce, tomato sauce, white wine, garlic, lime juice & zest
6. Season with ground cumin & sea salt
7. Reduce the heat and simmer to desired sauce consistency
8. Add the diced squid tentacles.  Cook for 2 minutes (DO NOT OVERCOOK)
9. Finish the sauce with 1 tsp freshly chopped savory & agave syrup to taste

For the Peppered Squid Rings:

1 lb squid rings – (kept cold in the refrigerator)

Peanut oil for frying

Coating Mix:

1 tbs Wondra flour

1 tbs onion powder

1 tsp freshly ground black pepper

¼ tsp sea salt

1. In a bowl, combine the coating mix ingredients
2. Pour the coating mix into a large freezer bag
3. Add the squid rings to the bag
4. Seal tightly and shake the bag to coat the squid
5. In a fry pan, heat ¼ inch of peanut oil, to 350 F.
6. Prepare a plate lined with paper towel
7. Add the squid to the pan.  Cook for 1 minute per side.
8. You want a nice golden brown.  (DO NOT OVERCOOK)
9. Remove the squid to drain on paper towels

For the Basmati Rice:

2 cups uncooked basmati rice

2 cups water

1 ½  cups Riesling wine

2 Veggie stock cubes

1 tsp walnut oil

1. Combine all ingredients in a medium saucepan
2. Bring to a boil.  Stir to combine well
3. Cover with aluminum foil
4. Reduce heat & simmer 15 minutes
5. Remove from the heat.  Allow to sit for 10 minutes covered.
6. Uncover and fluff with a fork

To Plate:

1. Place a mound of rice on a plate.
2. Generously cover with the Enchilado sauce
3. Sprinkle freshly chopped oregano & edible flowers on the sauce
4. Arrange the crispy peppered squid rings around the rice

That’s it for now…till we exchange a few words again…Peace!