Roasted Sturgeon And Calamari With Fava Beans Food

ROASTED STURGEON AND CALAMARI WITH FAVA BEANS

Steps:

• Place the beans and the broth in a saucepan over medium heat and simmer until tender. Meanwhile, make the vinaigrette by whisking all ingredients together. Set aside.
• Begin the sturgeon by combining the sake, ginger, cilantro and pepper and coating the fillets with the mixture. Refrigerate. Begin the ginger butter by combining all the ingredients except the butter, red pepper and salt, in a medium saucepan over medium heat. Simmer until the mixture is reduced to a syrup consistency, about 20 minutes.
• While the ginger butter is cooking, drain the beans. Melt 2 teaspoons butter in a medium nonstick saute pan over medium heat. Add the beans and shallots, lightly season with salt and pepper stir and cook until shallots brown, about 5 minutes. Set aside and keep warm.
• Preheat oven to 400 degrees. Wipe the marinade off the fish. Melt 1 tablespoon butter in an ovenproof skillet. Sear the fillets, about 1 minute per side. Place in the oven and roast until cooked through, about 8 to 10 minutes.
• Meanwhile, finish the ginger butter: Whisking constantly, drop the cold butter, a few bits at a time, into the the ginger syrup over very low heat. Remove from heat and stir in red pepper and salt. Set aside.
• When the fish is done, remove the fillets from the skillet and set aside. Place the pan over medium heat. Add the squid and saute until done, about 1 to 1 1/2 minutes.
• To serve, coat 6 plates with the plum vinaigrette. Divide the bean mixture among the plates, placing it in the center. Place a sturgeon fillet over the beans. Top with the squid, season lightly with salt and pepper to taste and drizzle with ginger butter. Serve immediately.

STEWED CHICKPEAS AND CALAMARI

Steps:

• Quick soak the chickpeas by putting them into a large heavy bottomed pot and covering them with water by 2 inches. Bring to a boil and boil for 2 minutes; remove from heat, cover, and let soak for 1 hour. Drain the chickpeas and return them to the pot. Cover them with fresh water by about 2-inches, add 1 tablespoon salt, and bring to a boil. Reduce the heat and simmer the beans until they are tender, about 2 to 2 1/2 hours. Drain and set aside.
• Clean out the pot and put it back on the stove over medium-high heat. Heat the olive oil and cook the onion, garlic, chili, thyme, and bay leaves until the onion begins to soften, about 5 minutes. Add the paprika and cumin and cook for 1 minute. Hand-crush the tomatoes and add them with their juice to the pot along with 1 cup of water. Add the chickpeas, roasted peppers, and calamari and season with salt and pepper. Turn the heat down and simmer until all the flavors have blended and the calamari is tender, about 1 1/2 to 2 hours. Serve in small dishes with a drizzle of olive oil.

SEARED CALAMARI WITH WHITE BEANS AND CHORIZO

Steps:

• In a small bowl, mix together the calamari rings, garlic, chili flakes, sea salt, and freshly ground black pepper. Set aside.
• Heat a 12-inch skillet over medium-high heat. Toss in the chorizo and cook, shaking frequently, for 3 to 5 minutes or until slightly browned. Transfer the chorizo to a plate lined with a paper towel. Wipe out the skillet and return to high heat.
• Add the oil to the skillet and heat until very hot. Add the calamari mixture to the skillet; be careful because the pan will flame. Saute for a few minutes and then add the chorizo, beans and their juice, red bell peppers, parsley, lemon juice, and butter. Bring to a boil and simmer for 1 to 2 minutes. Adjust seasonings. If there isn't enough liquid, add a few tablespoons of clam juice or water.
• To serve, pour the stew into a shallow bowl and pass the croutons.
• Preheat oven to 350 degrees F.
• Mix the olive oil, garlic, parsley, sea salt, and freshly ground black pepper together. Cut the baguette into 1/4-inch slices at a severe angle. Lay baguette slices on a cookie sheet and brush with the seasoned oil. Bake for 10 to 12 minutes or until golden.

GRILLED CALAMARI WITH WHITE BEANS

Steps:

• Place beans in large saucepan. Pour enough water over beans to cover by 3 inches. Bring to boil. Remove from heat; cover and let stand 1 hour. Add onion, thyme, and bay leaf to beans; simmer until beans are tender, stirring occasionally, about 1 hour 15 minutes. Drain. Discard onion, thyme, and bay leaf; return beans to saucepan.
• Heat 2 tablespoons oil in small skillet over medium heat. Add shallots and sauté until tender, about 4 minutes. Stir shallots into beans. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat, stirring and adding more water to moisten if necessary, before serving.)
• Place calamari tentacles in medium bowl. Cut calamari bodies lengthwise in half. Using sharp knife, score bodies at 1/2-inch intervals in lattice pattern (do not cut through). Add to bowl. Add 2 tablespoons oil, lemon juice, and garlic; toss to coat. Let stand 1 hour.
• Prepare barbecue (medium-high heat). Drain calamari; sprinkle with salt and pepper. Grill just until slightly curled at edges, about 30 seconds per side.
• Stir parsley into warm beans. Divide beans among 6 plates. Top with calamari. Drizzle remaining 3 tablespoons oil over. Sprinkle with crushed red pepper.