Spicy Braised Calamari
You've likely heard that calamari needs to be cooked for a minute--or for a very long time. Here's why: When you cook squid rapidly (just to heat it through), you're not doing much to transform the collagen from its tender native state. If you cook it just a moment too long, the collagen starts to denature, strands unravel, and you get rubber bands. At this point, you must shift to a longer cooking mode. Add some acid from tomatoes, and a long, low and slow braise, and you get hydrolyzed, tender collagen. And that's delicious.
Recipe by Oxmoor House October 2014
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Credit:
Oxmoor House
Recipe Summary
Ingredients
Directions
Source
Cooking Light Mad Delicious
Nutrition Facts
Per Serving:
362 calories; fat 7.3g; saturated fat 1.4g; mono fat 3.5g; poly fat 1.3g; protein 30g; carbohydrates 41g; fiber 3g; cholesterol 352mg; iron 3mg; sodium 663mg; calcium 81mg.