|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 10mg||49%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This classic French calamari dish is so simple. Sear the squid in a very hot pan with a little olive oil, toss it with parsley and garlic, and finish it with a sprinkle of salt. That's it. Squid is so flavorful that very few additions are needed to create the perfect dish. Quick to make and delicious, these squids are great on their own but also beautiful when served on a salad, on top of a garlic pasta dish, or with a few slices of crusty bread. For our recipe, we recommend using fleur de sel, but if you can't find it at the store, any nice salt will do.
Many abstain from eating squid because of the cleaning process involved—which contrary to common belief is not that difficult—but the good news is that most commercially available squid is already cleaned and ready for cooking. Frozen squid is available in most grocery stores, and as it thaws quickly, there's no need to plan too much ahead of time for your meal. Cleaned and cut squid could cost you a little more per pound, whereas whole, uncleaned squid might save you some money. For best results, always cook the squid either hot and fast or low and slow, as anything in the middle will yield a chewy result.
8 ounces small squid
4 cloves garlic, minced
1 cup fresh flat-leaf parsley, minced
2 tablespoons extra-virgin olive oil
Fleur de sel, or flaky salt, to taste
Gather the ingredients.
Rinse the squid, reserving the tentacles and leaving the bodies whole.
In a medium bowl, combine the garlic and parsley and toss to blend. Set aside.
In a large skillet over high heat, heat the oil until hot but not smoking. Add the squid and tentacles and sear for 1 minute, tossing for even cooking. Make sure not to overcook as the squid will turn rubbery.
With a slotted spoon, transfer the squid and tentacles to the bowl of garlic and parsley and toss to evenly coat.
Season with fleur de sel or flaky salt and serve.
What Is Fleur de Sel?
Different than sea salt, fleur de sel is an expensive type of salt, also from seawater, that is collected from the water's surface as it evaporates. The crystals have a pretty flowerlike pattern the salt its name. Traditionally collected by hand in France, Spain, and Portugal, the salt crystals are removed, handled with care, and then left to dry out in the sun before packing them for sale. Due to the amount of labor that entails producing a pound of this salt, fleur the sel is particularly expensive, although extremely flavorful and great to finish dishes that require just the right amount of delicate seasoning—it's not meant to be used for cooking.