Do you ever cook squid at home? To be honest, it's usually a dinner-out dish for me, and one that most often takes the form of crispy fried calamari. But this method for oven-roasted squid from Chez Panisse chef David Tanis has me curious. No frying required! This comes from Tanis's most recent cookbook, Heart of the Artichoke. He describes tossing the sliced squid in olive oil, salt, and pepper, and then roasting them at 450°F for about fifteen minutes. Could it get any easier than that?
According to Tanis, the rings and tentacles will puff up in the heat of the oven and become browned. A generous handful of garlic and parsley finishes off the dish. This isn't going to be the batter-fried calamari we're used to from restaurant appetizer menus, of course. But as a quick appetizer for a crowd of hungry guests (or just me and my husband!), this sounds incredible.
There's no actual recipe for this dish; just the basic idea. I can see playing around with the spices, adding some smoked paprika for a Spanish twist or za'atar for a Middle Eastern one.