At Indian Accent in New York City, chef Manish Mehrotra serves this fun take on crispy calamari with a superversatile Everything Chutney. "As a play on the everything bagel, I wanted to make a blend of multiple different chutneys that are intrinsic to India," says Mehrotra. "I also serve it with fries, on burgers or even as a dressing for chicken salad."
Michael Emanuel (an alumnus of Berkeley’s Chez Panisse) tops this pizza with an irresistible mix of Provençal flavors: salty-sweet roasted squid, creamy aioli and crushed red pepper (French piment d’Espelette would also work well). The remaining aioli can be used as a dip for vegetables or a spread for sandwiches.
Zak Pelaccio uses local squid and tamarind to make this at Fatty Crab St. John, but the flavors are primarily Asian. Yuzu kosho, a spicy Japanese condiment made from yuzu zest and chile peppers, adds fragrant citrus notes and heat, while the Indonesian soy sauce known as kecap manis gives the sauce a touch of saltiness and sweetness.
For this unexpectedly fun dish, Matt Lightner of Castagna in Portland, Oregon, tosses grilled torpedo onions (a sweet heirloom variety from Italy) with grilled squid bodies. Since the onions and the squid resemble each other so much in color and shape, each bite is a small surprise.
"Whenever you go to Spain, you always have beans," says Gerald Hirigoyen. "And squid is everywhere in Basque country, where I grew up, and in California too." Hirigoyen combines earthy black-eyed peas (which are a kind of bean) and quickly boiled squid with red wine vinegar and fresh herbs to create a bright-flavored, satisfying first-course salad.
Salt-and-Pepper Squid with Chinese Five-Spice Powder
Wendy Leon gives this classic Chinese squid dish a fun twist by flavoring it with five-spice powder (typically a ground mixture of cinnamon, star anise, black peppercorns, fennel and clove). "It’s her version of a Super Bowl snack," says her son Humberto. "Most kids eat chips; we grew up eating squid."
Cooling this skinny pasta, then tossing it with Chardonnay-braised squid in a light, tangy sauce, makes for a refreshing first course. Chef Michael Chiarello in Napa Valley used the 2008 Whetstone El Pajaro Chardonnay because its acidity is "a trampoline for flavor".
Melissa Kelly’s inspiration for this salad is a dish she ate in Santa Margherita, on the Ligurian Coast of Italy. It includes butter beans; they’re a terrific source of potassium, iron, copper and manganese and rich in soluble fiber, which helps lower cholesterol.
Shrimp and Squid Cocktails with Avocado and Tomato
The Spanish name for this seafood salad is vuelva a la vida, which means "return to life." The reason: This cold, refreshing, vitamin-C-rich starter is a reputed hangover cure. It’s especially popular in Nicaragua and in coastal towns in Mexico.