Stir-Fried Calamari

Much lighter and more flavorful than the typical fried version, this delicious appetizer could not be easier to make.  And at around $8 per pound at Santa Monica Seafood in Costa Mesa (our go-to seafood store), it's a bargain for a dish that works for even the most special occasions.  Best cooked in a wok; but a heavy saute pan will also work.

1 pound squid tubes and tentacles
kesulu spice*
1/4 C. peanut oil

Slice the tubes horizontally into 1/8" slices, forming rings. 

Season with kesulu or other spices. 

Heat the wok over high heat until very hot; pour in half the peanut oil around and down the sides of the wok.  Let the oil heat until shimmering.  Add half the squid to the wok all at once, and stir frequently to cook uniformly.  Cooks in about two minutes - be careful not to overcook!

Serve at once, and prepare the second batch in the same way.  Best enjoyed hot off the wok, with your diners served right at the counter.







* kesulu is our house blend spice, which we'll be selling soon on this website.  In the meantime, your combo of red pepper flakes or other chili powders will work.