Spanish Calamari Tapa by Chef Nestor Marin
Recipe Courtesy of Michael Chang
Calamari is a staple dish, found on just about every menu along the central coast that serves seafood. Offering a new take on how to use Monterey Bay squid in a creative and delicious way, Chef Nestor Marin of Saltwood Kitchen and Oysterette in Marina shares with us his favorite recipe to highlight this local species.
Chef’s version here is presented the way he prepares and serves it in the restaurant, but this upscale dish is one that can definitely be replicated at home in your own style!
Using about 2 lbs of cleaned Monterey calamari tubes and tentacles, blanch the squid in court bouillon. Once blanched, stuff the tubes with the chunky romesco, skewer and grill them. Serve on chimichurri with the rouille, dusted with smoked paprika, and garnished with dill (in the restaurant, Chef also garnishes with smoked trout roe, pickled Monterey ogo seaweed).
COURT BOUILLION:
5 qt Water
1 qt White Wine
2 ea Celery Ribs Chopped
2 ea Leeks Chopped
2 ea Yellow Onion Chopped
2 ea Lemons
2 ea Bay Leaves
2 tbsp Black Peppercorns
2 tbsp Salt
1/2 bunch Parsley Stems
Procedure::
Place all ingredients into a stockpot, bring to a simmer and cook for 15 min. Turn heat off, add a sheet of kombu and let steep for 45 minutes. Strain and cool liquid down immediately. This is the perfect poaching liquid for various types of seafood.
CHUNKY ROMESCO
175 g Red Bell Pepper - Roasted, Peeled, Seeded
175 g Tomato - sliced
50 g Marcona Almonds - crushed
15 g Red Onion - sliced
8 g Garlic - crushed
8 g Lemon Juice
3 g Smoked Paprika
TT Extra Virgin Olive Oil
TT Salt
PROCEDURE:
Blister Bell Peppers and tomatoes on the grill until outside is charred, place into bowl and cover with plastic. Once steamed, peel outer layer and save liquid.
While that is going, sweat onions and garlic in a sauce pot with extra virgin olive oil, when transluscent add spices, tomatoes, peppers, and almonds and cook until almonds are tender.
Blend all ingredients until incorporated, end result should be chunky.
CHIMMICHURRI
1 bu Cilantro - roughly chopped
2 bu Parsley - roughly chopped
17 oz Evoo Blend
3/4 cup Pickled Onions
1 ea Lemons- zested and juiced
1 pinch Chili Flakes
tt Salt
PROCEDURE:
Blend all ingredients until incorporated
ROUILLE
1 whole Egg
1 each Egg Yolk
2 oz Champagne Vinegar
15 g Dijon Mustard
40 g Lemon Juice
1 g Chili flake
3 each Fermented Garlic clove
1 g Saffron
25 g Roasted Garlic Paste
0.75 qt Grapeseed Oil
TT Salt
PROCEDURE:
Blend all ingredients except oil until homogenous, start slowly drizzling in Grapeseed Oil, Adjusting thickness with water, Finish with Salt