Smoke Mento Calamari Cheese & Cherry Recipe

Prepare and marinate

If using whole squid, clean and separate tubes and tentacles, then slice tubes into 1/2-inch rings. Pat dry with paper towels. In a bowl combine 3 tbsp olive oil, 2 tbsp lemon juice, minced garlic, smoked paprika, 1 tsp salt, 1/2 tsp black pepper and 2 tbsp chopped parsley. Add the calamari and toss to coat. Let marinate 10–20 minutes in the refrigerator (no longer than 30 minutes so texture remains tender).

Cook the calamari

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add a tablespoon of olive oil (reserve remaining marinade liquid). Add calamari in a single layer and sear, stirring and flipping, 60–90 seconds until just opaque and light golden — do not overcook or it will become rubbery. Remove calamari to a plate while you finish sauces. If you prefer, grill over very high heat 1–2 minutes per side.

Make the mento sauce

In a small saucepan over medium heat melt 3 tbsp butter. Add the minced shallot and sweat gently 2–3 minutes until translucent but not brown. Add 3 tbsp dry white wine and simmer 1–2 minutes to reduce slightly. Stir in 2 tbsp smoked Mento paste or smoked ricotta, then add 1/4 cup heavy cream and bring to a gentle simmer. Reduce heat to low and whisk in 1/2 cup grated pecorino or Manchego until melted and smooth. Season with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm on lowest heat, stirring occasionally. The sauce should be silky and lightly smoky; if too thick, thin with 1–2 tsp water or extra cream.

Finish with calamari

Return the seared calamari briefly to the pan with the warm mento-cheese sauce and toss off heat for 30–45 seconds to coat. Do not cook further; you only want the sauce to cling to the calamari. Transfer calamari and sauce to a serving plate or shallow bowl.

Prepare the relish

In a small bowl combine 1 cup pitted halved cherries, 1 minced shallot, 1 tbsp red wine vinegar, 1 tsp honey, 1 tbsp olive oil and 1 tsp thyme leaves. Season with 1/4 tsp salt and 1/4 tsp black pepper. Gently toss and let sit 5–10 minutes to macerate and meld flavors. If cherries are very firm, lightly crush a few with the back of a spoon to release juices.

Warm or serve cool

You can serve the relish at room temperature or gently warm it in a small pan for 30 seconds if you prefer warm contrast with the sauce; avoid prolonged heating to keep fruit texture.

Spoon the cherry relish over or alongside the coated calamari in an attractive scatter so you get bursts of sweet-tart cherry against the smoky, cheesy mento. Scatter microgreens or baby arugula around and on top for peppery freshness. Sprinkle flaky sea salt to taste and drizzle optional chili oil for heat.

Serve immediately with lemon wedges on the side for squeezing. Enjoy while the calamari remains tender and the mento sauce is warm.