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Tuesday, 1 March 2011

Soy & Honey marinated Calamari / Squid With Yellow Split Pea Puree from Santorini & Caramelised onions

you ll need;

 For the Squid Fillets;
-3-4 medium or 2 large cleaned squid.

For the Soy Honey Sesame Oil Marinade;
2 tbsp Soy Sauce
1tbsp Honey pref. Thyme Honey
splash of sesame oil
splash mirin rice wine or white wine

For the fava;
-good fava (not broad beans, the greek one i.e. yellow split peas dried) from Santorini  or other good yellow split peas. In London, the cypriot brand one finds in well stocked corner shops outperforms most supermarket brands.

2 banana shallots, peeled chopped in half but bottoms left attatched so they dont fall apart.
1 big bay leaf
1 carrot chopped roughly
tiny splash of cyder vinegar
salt and black pepper
1-2 cloves of garlic, peeled
splash of olive oil

The Fava Puree;

Put the peas in a deep pan, and cover with cold water. Bring to the boil and rinse / strain and rinse with fresh water again. This makes the beans easier to digest albeit losing a tiny bit of nutrients / potassium but also cleaning any scum.

cover with 4 times as much water, add onions salt pepper bay leaf and carrot, and bring to boil ; then simmer slowly until the fava falls apart / turns to a velvetty cream.

* Santorini Fava or other good greek yellow split peas will do this, they ll cream on their own.
 Remove herbs and onions, the carrots should be all melted in by now.
If after an hour this doesnt look like its happening, you should wait until the puree thickens, and pulp in a food processor until smooth.

You can store fava puree in the fridge for a couple of days, it will set well and taste kind of better the next day.

- The Squid;

Cut the squid bodies in half lengthways and widthways so you end up with square-ish cutlets. Score them well on the inside, dry them well on paper towels.

- 30minutes before you ll cook them, smother the cutlets in the Soy Honey Sesame Oil Marinade. Leave to marinade.

- When ready to eat, heat a griddle pan on very very high heat.
When its smoking, pad dry the squid really well, and throw in. Count about 30 SECONDS and turn, then immediately take off the heat. leave to rest in the pan for a few minutes more.

Plating up;

squid on Fava, Serve with parsley, splash some balsamic around the plate. Garnish with a handful salted capers or caper leaves.

- Note this works very well with some crushed cherry tomatoes raw chopped shallots and  salted capers and caper leaves on the side, as it binds well with the fava, and the oregano . Also sear a king scallop and add  to the dish, fava puree works well with most seafood.

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