Name: Chili-Marinated Calamari with Oranges
Total time: PLACEHOLDER
Ingredients: 2 tablespoons baking soda; 1½ teaspoons table salt , plus salt for brining and cooking squid; 2 pounds squid , bodies sliced crosswise into ¼-inch-thick rings, tentacles halved; ¼ cup extra-virgin olive oil; 3 tablespoons red wine vinegar; 2½ tablespoons harissa; 2 garlic cloves , minced; 1 teaspoon Dijon mustard; ½ teaspoon pepper; 2 oranges; 1 red bell pepper , stemmed, seeded, and cut into 2-inch-long matchsticks; 2 celery ribs , sliced thin on bias; 1 shallot , sliced thin; ⅓ cup hazelnuts , toasted, skinned, and chopped; 3 tablespoons chopped fresh mint

Why This Recipe Works

Calamari are well suited to small plates because their mild flavor and pleasing chew are the perfect vehicle for a host of bold flavors.We sought to show the fresher side of calamari in an aromatic, Spanish-inspired salad. After grilling, broiling, and sautéing the squid, all of which resulted in overcooked, chewy squid, we settled on blanching it in boiling water. Soaking the raw squid in a brine of baking soda and salt first tenderized the squid so that it was less likely to become rubbery when cooked. To ensure that both the bodies and tentacles were done at the same time, we added the thicker tentacles to the pot 30 seconds before adding the bodies. After blanching, we transferred the squid to an ice water bath to halt the cooking. We dressed the squid with a piquant mixture of tangy red wine vinegar and—looking to Spain's North African neighbors—spicy harissa chile paste, then stirred in pieces of orange, bell pepper, and celery for contrasting flavors and textures. Hazelnuts, stirred in just before serving, gave the salad some richness and crunch.

Before You Begin

Be sure to use small squid (with bodies 3 to 4 inches in length) because they cook more quickly and are more tender than larger squid. For the best flavor and texture, we recommend allowing the salad to marinate for the full 24 hours.

Instructions

Dissolve baking soda and 1 tablespoon salt in 3 cups cold water in large container. Submerge squid in brine, cover, and refrigerate for 15 minutes. Remove squid from brine and separate bodies from tentacles.

Bring 8 cups water to boil in large saucepan over medium-high heat. Fill large bowl halfway with ice and water. Add 2 tablespoons salt and tentacles to boiling water and cook for 30 seconds. Add bodies and cook until bodies are firm and opaque throughout, about 90 seconds. Drain squid, transfer to ice bath, and let sit until chilled, about 5 minutes.

Whisk oil, vinegar, harissa, garlic, mustard, salt, and pepper together in large bowl. Drain squid well and add to bowl with dressing.

Cut away peel and pith from oranges. Quarter oranges, then slice crosswise into ½-inch-thick pieces. Add oranges, bell pepper, celery, and shallot to squid and toss to coat. Cover and refrigerate for at least 1 hour or up to 24 hours. Stir in hazelnuts and mint and season with salt and pepper to taste before serving.