Korean Calamari Nigella Lawson Recipes

KOREAN CALAMARI - NIGELLA LAWSON

Steps:

• Prepare rice according to package directions.
• Slice the calamari bodies into thin rings. Toss rings and tentacles with rice wine. After 15 minutes, remove calamari from wine.
• To bowl with wine, add gochujang, sugar and sesame oil. Stir well.
• Over medium-high heat, heat peanut oil in a heavy skillet. When it smokes, add corn (or green beans) and scallions. Stir-fry 2 minutes. Add squid and stir-fry until opaque, about 2 minutes. Add sauce and stir until piping hot, 30-60 seconds.
• Divide rice between two bowls. Divide squid and sauce between bowls and serve.

KOREAN CALAMARI

Steps:

• Put the sushi rice on to cook following the package instructions or in a rice cooker following its instructions.
• Cut the tentacles out of the squid bodies, then slice the calamari into rings and put them in a bowl with the tentacles and the 2 tablespoons rice wine. Leave for 15 minutes, then strain, reserving the liquid in a bowl.
• To this bowl add the Korean pepper paste, soy sauce, sugar, and few dashes of sesame oil, and stir to combine.
• Put a wok or large, heavy-based frying pan over medium heat and, when it's hot, add the 2 teaspoons peanut oil.
• Add the sliced corn and scallions and stir-fry for 2 minutes
• Add the drained squid and stir-fry for another until the squid turns opaque, about 1 to 2 minutes.
• Add the sauce and stir-fry for 30 seconds or so, until piping hot. Divide the calamari between 2 bowls of the sushi rice and serve
• Freeze Note
• Fresh squid can be cut into rings and frozen with the tentacles for up to 3 months, in a resealable bag with as much air as possible squeezed out. But first check with your fish seller or supermarket that the squid has not been previously frozen. Thaw overnight in the refrigerator, on a plate to catch drips.