White port and dill calamari
200-250 g calamari rings
2 tablespoons olive oil
10 g clarified butter
1 clove of garlic
30 ml white port
Salt and mixed peppercorns (white, pink, black, green)
1 pinch of Espelette pepper
1 tablespoon fresh dill
Wash, dry and salt the calamari rings.
In a deep pan, heat a little olive oil and ghee. Flavor them with the crushed clove of garlic. Add the calamari and sauté them about 2 minutes, stirring and turning them from time to time. Then, pour the white port and add the peppercorns. Enhance the flavor with a touch of Espelette pepper. The latter contributes with a nice pepper note and a very vague hot taste.
Cook the calamari for a further 1-2 minutes, until they take a fair white color (raw, they are of a transparent white). Then, season them with fresh dill and remove from the pan immediately (overcooking, even with a minute, makes them rubbery). Continue cooking the sauce over high heat until it thickens. Pour over the squids.
Serve the white port calamari immediately with a glass of white wine and a green salad. Decorate the dish with some chives or dill or a slice of lemon or lime.