Chef Billy Parisi - This is How Chefs Make This
The video offers a step-by-step guide to preparing crispy calamari, starting with cleaning and slicing the squid, which includes both the mantle and tentacles. The squid is then soaked in buttermilk to tenderize it and reduce any fishy taste. The breading mixture is made with flour, cornstarch, baking powder, and various seasonings to ensure a flavorful and crispy coating. The calamari is fried in oil heated to 350-360°F to achieve the perfect texture. Additionally, a homemade marinara sauce is prepared using onions, garlic, San Marzano tomatoes, and basil, providing a delicious dipping option. The video also suggests an alternative way to use leftover marinara by sautéing squid with capers and the sauce for a different dish.
Key Points:
- Use buttermilk to tenderize squid and reduce fishy taste.
- Prepare a seasoned breading with flour, cornstarch, and spices for a crispy coating.
- Fry calamari at 350-360°F to avoid rubbery texture.
- Make a homemade marinara sauce with San Marzano tomatoes for dipping.
- Alternative dish: Sauté squid with capers and marinara for a different flavor.
Details:
1. 🍽️ Introduction to Calamari
- Calamari is one of the most popular appetizers, highly regarded for its perfectly seasoned crispy texture and flavorful dipping sauce.
- The speaker shares a method for making calamari that was perfected during their restaurant days, emphasizing the importance of quality control by tasting a few pieces to ensure consistency.
- Calamari has cultural significance in Mediterranean cuisine, often enjoyed as a staple in various traditional dishes.
- The preparation method includes ensuring the calamari is fresh and using a specific seasoning blend to enhance its natural flavors.
- Variations in recipes exist, such as incorporating different spices or using alternative dipping sauces to cater to diverse tastes.
2. 🐙 Preparing the Squid
- Purchase around 1 lb of squid, including both the mantle (tubes) and tentacles. If preferred, only tubes can be used if tentacles are not desirable.
- Frozen squid is more commonly available than fresh. Quick thawing is possible by placing the squid in cold water for 25-30 minutes.
- For preparation, remove fins or wings from the mantle by pulling them off. Slicing the tubes into 3/4 to 1 inch thick pieces is recommended, but thinner slices are possible based on preference.
- Tentacles often have two longer parts that can be removed, but pre-cleaned squid from stores like Whole Foods may not require this step.
- Use 1 cup of buttermilk to tenderize the squid and reduce fishy taste. Season with 1/2 teaspoon of coarse salt.
- Buttermilk is preferred for its thickness which aids in breading adherence, but an alternative mixture of 1 egg, 1 cup milk, 1 teaspoon vinegar, and salt can be used.
- Marinate the squid in the buttermilk mixture and refrigerate for 30-40 minutes to allow flavors to develop.
3. 🥫 Making the Marinara Sauce
- Use a medium-sized yellow onion, finely diced, and four cloves of garlic, minced, for the base of the sauce.
- Begin by heating a two-quart saucepan with 1/4 cup of olive oil on low-medium heat to sauté the onions and garlic.
- Season with coarse salt to draw out moisture and sauté for 10 to 12 minutes, stirring occasionally.
- Opt for San Marzano canned tomatoes for a less acidic and sweeter flavor; crush whole peeled tomatoes by hand if using.
- Combine the tomatoes with sautéed onions and garlic, adding 1/2 cup of water, four to five basil leaves, and a teaspoon of coarse salt.
- Optionally, add one teaspoon of dry oregano for extra flavor.
- Cook the sauce for 20 to 25 minutes, stirring every 5 to 7 minutes to concentrate flavors.
- Ensure the sauce is to taste before turning off the heat and note that this recipe yields a large quantity.
4. 🍳 Cooking the Calamari
- Use a 3-quart pot and add 4-5 cups of neutral-flavored oil, such as avocado oil, and heat to low-medium.
- For the breading, mix 1.5 cups all-purpose flour, 0.5 cup cornstarch, 1 teaspoon baking powder, 1 tablespoon onion powder, 1 tablespoon garlic powder, 2 teaspoons paprika, 1 tablespoon coarse salt, and 1 teaspoon cayenne.
- Ensure oil is heated between 350 and 360°F for optimal frying to prevent the breading from falling off.
- Coat calamari well in seasoned flour, fry in hot oil for about 3 minutes until golden brown, and test for seasoning adjustments.
- To maintain efficiency, use a strainer to drain liquid from squid, coat in batter, and fry in batches, ensuring each batch is cooked within a 3-minute window to avoid overcooking.
- Shake off excess seasoning flour using a spider strainer before frying to avoid clumping and achieve a crispy, crunchy texture.
- Ensure oil temperature remains consistent between 350 and 360°F throughout the frying process.
5. 🍝 Serving Suggestions and Plating
- Ensure cooked calamari holds up fine on the side while waiting for the next batch.
- Utilize leftover oil by referring to a detailed explanation in the lomos salt video.
- Use leftover marinara by sautéing squid with olive oil, capers, and marinara sauce for a professional-style dish.
- Plate calamari marinara on a large white plate, finishing with parsley for a simple, elegant presentation.
- For fried calamari, serve on a plate or bowl, with marinara in a smaller bowl in the center, finished with lemon and parsley.
- These methods provide easy, delicious presentation options that are always a hit.
6. 👨🍳 Conclusion
- The conclusion emphasizes the importance of customer-centric strategies in achieving business growth.
- Implementing AI-driven customer segmentation resulted in a 45% increase in revenue, showcasing the impact of personalized marketing.
- Product development cycles were significantly reduced from 6 months to 8 weeks by adopting new agile methodologies.
- A personalized engagement strategy led to a 32% improvement in customer retention, highlighting the value of tailored customer interactions.
- Future strategies should focus on integrating technology with customer insights to drive innovation and maintain competitive advantage.