Mirarchi often makes this dish with sepia (cuttlefish) and hyssop, an herb with a minty licorice flavor. This version, which calls for easier-to-find squid and fresh mint, is also delicious.Squid RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook

Carlo Mirarchi

Gallery

© Chris Court

Recipe Summary

total:
25 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the squid in a medium bowl and season with salt and pepper.

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  • Using a sharp knife, carefully peel the pomelo; be sure to remove all of the bitter white pith. Working over a large bowl, cut in between the membranes to release the sections. Chop the sections into ½-inch pieces and return them to the bowl. Squeeze any extra juice from the membranes into the bowl.

  • In a large skillet, heat the 2 tablespoons of olive oil until shimmering. Add the squid and cook over high heat, tossing, until bright white, about 2 minutes. Transfer the squid to the bowl with the pomelo, add the crushed pepper and toss; season with salt. Arrange the squid and pomelo on a platter and top with the mint. Drizzle with olive oil and serve.

Notes

Pomelos are large, thick-rinded yellow or green citrus fruits originally from Asia. They taste similar to grapefruit but are less juicy. Oro Blancos are sweet, thick-rinded, white-fleshed hybrids of pomelos and grapefruit.

Suggested Pairing

Tangy, zesty Italian white: 2011 Bibi Graetz Casamatta Bianco.

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