A super-fast, super-flavorful squid dish from chef Tim Chatigny, with a refreshing combination of flavors. The squid cooks so quickly, make sure you have everything else ready to go when you're ready to cook the squid.
Ingredients:1 cup fresh tangerine (or orange juice)
1/3 cup low-sodium soy sauce
2 tablespoons honey
1 teaspoon dark sesame oil
2 garlic cloves, crushed
1 tablespoon finely chopped fresh ginger
1 tablespoon freshly grated orange zest
2 tablespoons sesame oil
4 squid tentacles, long tentacles trimmed
4 squid heads, sliced into ½-inch rings
1 lime, thinly sliced
Salt to taste
12 ounces rice noodles, cooked according to package direction and drained
¼ cup picked cilantro leaves
¼ cup picked basil leaves, torn to bite size pieces
¼ cup picked mint leaves
Heat tangerine juice, soy sauce, honey, sesame oil, garlic, and ginger in a sauce pot on medium low heat. Continue to cook until thick enough to coat a spoon. Add orange zest. Cool for 10 minutes.
In a saute pan over medium high heat, add the sesame oil until just before smoking (us a wok if you have one). Add calamari with sliced lime and a small amount of salt. Cook, stirring rapidly, 1 to 2 minutes. Add orange sauce and rice noodles and toss to combine. Finish with herbs. Plate and serve immediately.