Chilled May Mead Kanaloa Calamari Recipe

Prepare Calamari

Rinse the calamari under cold water. Pat dry with paper towels. If whole tubes are large, slice into 1/2-inch rings; leave tentacles whole. Place calamari into a bowl large enough to hold them.

Brine and Chill

In a separate bowl stir together ice water and kosher salt until dissolved to make a quick brine. Add the calamari to the brine and let sit for 10 minutes on ice — this firms the flesh and reduces fishiness. After 10 minutes, drain and pat dry very well.

Marinate

Whisk together lemon juice, white wine vinegar, mead, honey, olive oil, and minced garlic in a small bowl. Pour over the dried calamari and toss until evenly coated. Cover and refrigerate for 20–30 minutes. The acidity from lemon and vinegar will lightly cure the calamari and impart the mead flavor.

Make Sauce

While the calamari chills, combine the chopped cilantro, mint, sliced scallions, grated ginger, optional shiso/basil, rice wine vinegar, soy sauce, mead, sesame oil, lime juice, sea salt, black pepper, and chopped chili in a bowl. Stir well and taste, adjusting acidity or salt as needed. The sauce should be bright, herb-forward with a hint of mead sweetness.

Chill Sauce

Cover the sauce and refrigerate for at least 15 minutes to let the flavors meld.

Prepare Cucumber Bed

While sauce chills, thinly slice the cucumber on a mandoline into rounds or ribbons. Arrange cucumber slices on a chilled serving platter in a single layer or slight overlap to create a bed for the calamari.

Dress Calamari

Remove the marinated calamari from the fridge. Drain any excess liquid. Toss the calamari with about two-thirds of the herb-ginger sauce so pieces are evenly coated but not swimming. Reserve the remaining sauce for finishing.

Plate

Mound the dressed calamari gently on top of the cucumber bed. Scatter microgreens or arugula around and over the calamari for brightness and texture. Spoon the reserved herb-ginger sauce sparingly over the top for contrast.

Garnish

Sprinkle toasted sesame seeds and lemon zest over the dish. Drizzle the finishing olive oil in a thin stream. Finish with a light pinch of sea salt flakes and a grind of black pepper. Serve chilled with lime wedges on the side.

Serving Note

This dish is best served cold within 30 minutes of assembly. Leftover dressed calamari can be kept covered in the refrigerator for up to 24 hours, but textures soften over time.