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FROM CHEF JAMES CARUSO.

From chef James Caruso

Searing little squids on hot iron gives them a more pronounced flavor than frying them. Paint your plate black and red using squid ink and piquillo pepper sauce Noun 1. pepper sauce - for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper
Poivrade

sauce - flavorful relish or dressing or topping served as an accompaniment to food
.

CALAMARES

A LA PLANCHA

Makes six servings

2 pounds baby squid with tentacles

1/4 cup extra virgin

olive oil

2 teaspoons sea salt

2 tablespoons lemon juice

4 cloves garlic, minced

4 piquillo peppers

2 tablespoons squid ink

Preparation: Toss the squid with olive oil, salt, lemon juice and garlic. Marinate mar·i·nate  
v. mar·i·nat·ed, mar·i·nat·ing, mar·i·nates

v.tr.
To soak (meat, for example) in a marinade.

v.intr.
To become marinated.
 for 30 minutes.

Heat a cast-iron skillet or flat plancha grill to high heat. Puree pu·rée or pu·ree  
tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees
To rub through a strainer or process (food) in a blender.

n.
 the peppers well in a blender. This puree will be used as one of the sauces.

Grill the squid for about 2 minutes per side. Remove from heat and divide onto 6 small plates. Drizzle a small amount of squid ink and red pepper puree on each plate.

Recipe from chef

James Campbell Caruso's upcoming cookbook, Espana: Exploring

the Flavors of Spain (Gibbs Smith, 2012)
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Article Details
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Title Annotation:Taste
Publication:The Santa Fe New Mexican (Santa Fe, NM)
Article Type:Recipe
Date:Sep 7, 2011
Words:164
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