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.
Recipe from Food & Wine Best New Chefs All-Star Cookbook
¾ pound cleaned squid, bodies cut into 1-inch rings and tentacles cut into 2-inch lengths
Freshly ground pepper
1 pomelo or Oro Blanco grapefruit (see Note), or 4 Cara Cara oranges
2 tablespoons extra-virgin olive oil, plus more for drizzling
Pinch of crushed red pepper
2 tablespoons small mint leaves
How to Make It
Place the squid in a medium bowl and season with salt and pepper.
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.
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.
Tangy, zesty Italian white: 2011 Bibi Graetz Casamatta Bianco.
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