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Squid with Moorish Flavors

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HistoricFoodie View Drop Down
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    Posted: 24 December 2015 at 08:01
I’ve been working on this recipe for several years, and finally have it where I want it. I placed it here because the flavors are distinctly those of Moorish foods, but it could just as easily have fit in the North African forum.

As with all fried calamari dishes, you need to watch the cooking times. Ninety seconds is about right for these, because that will cook the squid but assure the nuts do not burn. Any more than two minutes in the oil and the squid will get tough and rubbery.

Do not overload the fryer, or the oil temperature will drop too radically.

SQUID WITH MOORISH FLAVORS

1 ½-2 lbs squid, cleaned and cut in ¾” thick rings
3 heaping cups toasted almonds     
1 tbls smoked paprika
1 tbls salt     
3 tbls coriander seed
1 tbls peppercorns     
1 tbls allspice berries
Zest of two limes     
3 egg, beaten with 1 tsp harissa
½ cup flour combined with ¼ cup cornstarch
Oil for deep frying

Toast the coriander seeds, peppercorns, and allspice berries. Grind to a powder. Grind the almonds.

Combine that mixture, the paprika, salt, and lime zest with the almonds.

Dust the squid with the flour/cornstarch mixture. Dip in the eggs, then coat with almond mix, opening the rings and breading inside as well. Lay on a sheet pan, and chill at least 30 minutes.

Working in batches, deep fry the squid in 350F oil for 90 seconds. Drain and keep warm until all squid have been fried.

A simple aioli works as a dipping sauce for these squid. But I prefer my own sweet chili sauce, as it seems to balance better with the flavor profile.

Sweet Chili Seafood Sauce

¼ cup mascarpone
¼ cup sour cream
¼ cup mayo or more if necessary
2-3 tbls Thai sweet chili sauce
1 tbls honey mustard
Salt & pepper to taste

Combine mascarpone, sour cream, chili sauce and mustard. Thin with mayo to desired consistency. Season with salt and pepper.


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gonefishin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 24 December 2015 at 08:37
      I love the sound of the seasonings on the squid, Brook.  But I'm not sure how the marscapone chili sauce would go.  I certainly don't doubt your palette...but I'm just having trouble putting it together in my head.

  I'll have to try it after the holidays...thanks
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 24 December 2015 at 09:45
The mascarpone adds some body to the sauce, Dan.

For a simpler version, just mix some of the chili sauce and a squirt of mustard with mayo. Season with salt & pepper and you're good to go.

BTW, the dusting is a crucial step. Skip it, and the almond crust wont stick to the squid.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 24 December 2015 at 10:14
Originally posted by HistoricFoodie HistoricFoodie wrote:

The mascarpone adds some body to the sauce, Dan.

For a simpler version, just mix some of the chili sauce and a squirt of mustard with mayo. Season with salt & pepper and you're good to go.

BTW, the dusting is a crucial step. Skip it, and the almond crust wont stick to the squid.

   Hmmmm...my son is making his mother breakfast tomorrow.  It'll be crab cakes over English muffin with a poached egg on top.  I think I'll suggest the simple version of the chili sauce to him.  But he's pretty specific about only getting direction and no help from me Smile

   Actually, the seasoning/dusting on the crab cakes sounds good

  Thanks!


  edit add...sumac sounds like it would go good in the spice blend too.  We have tons of staghorn sumac trees around the house.  I was excited to start making my own ground sumac, as well as Indian Lemonade, but I learned that the sumac is related to the cashew...of which my eldest is allergic Confused
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 24 December 2015 at 15:15
I think you're right from a flavor point of view. Sumac would kick up the acidity a bit.

Sumac is more associated with Mid-Eastern foods, though. So, if you make this and the acidity isn't there, squeeze some of the lime juice over the finished rings.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 January 2016 at 18:48
This really looks good, Brook - it's one of those things that I will unfortunately probably never be able to make, but I can nearly imagine it from your descriptions, and it sounds wonderful!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 12 January 2016 at 07:00
You know, Ron, you could probably substitute shrimp for the squid.

Given today's prices we're very big on shrimp in this family, and have it several times a week. I'm sure that will change with the prices, though.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 12 January 2016 at 17:39
Sounds like a good idea ~ I'm going to see about making this in the next couple of weeks.

If you wouldn't mind, I'd be grateful if you could shoot the numbers over to me via email - I don't entirely trust my calculations, yet.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 12 January 2016 at 19:05
Will do.
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