Sauteed small squid and celery イカとセロリの炒めもの (Mark’s Book p64)
Here I followed the recipe in Marks’ book. The result was extremely good and it is very simple to make. I mostly used the body of cleaned small squid but I am sure legs will also be good. To reiterate the recipe in the book, just cut up the squid into thin rings, slice celery stalks, and cut up center portion of the celery with leaves. In a large frying pan with small amount of vegetable oil (I used light olive oil) on high heat, sauté the squid and then celery stalk (1 minutes each) and add salt and pepper. Just at the last moment add, celery leaves. Top with the garlic butter (make a paste of garlic using the classic French technique of mashing the garlic with the back of a knife using salt as an abrasive. Mix the mashed garlic into softened butter. Shape and refrigerate the butter before use). I used a torch to melt the butter as instructed in the Mark’s book (the lower picture) but it appears the heat of the dish will melt the butter anyway. Enjoy with a squeeze of lemon. The garlic butter is a must.
We love this dish. I also make a similar squid dish with sliced fennel bulb and white vermouth, which is also good but has a different flavor all together because of the anise-like taste of fennel. Another one I make often is based on a tapas recipe, in which squid sauteed with garlic are simmered in beer and tomatoes. If I make these dishes in the future I will definitely post them. This recipe definitely joined our line-up of home Izakaya dishes.