This recipe from Chef Bo Palker of Vinifera Wine Bar & Bistro makes a starter or main course that's easy to execute and popular year round. You'll always find squid in Oriental markets that sell fish. If they come with a speckled grey sleeve it's easy to roll off. Remember also to remove the translucent inner cartilege-like flat bone.

Serves 8 as an appetizer

Calamari

2 ½ pounds squid tubes and tentacles
¼ cup olive oil
1 teaspoon fresh oregano chopped
2 teaspoons fresh basil chopped
1 lime zested and juiced
Salt to taste
Ground black pepper to taste

Cut the squid tubes length wise so ithey are no longer tube-shaped, but in filets. 

Combine the oil, chopped oregano, chopped basil, salt, pepper, lime zest and lime juice in a medium sized bowl and mix together. Then, place the squid filets in the bowl along with the tentacles. 

Set aside and marinate for one hour in the refrigerator.  

Next, heat up a lightly oiled grill or sauté pan until it just begins to smoke. Then add the tentacles and then the filets and cook for about 15-20 seconds on each side.  Serve over the spiced Mediterranean tomato sauce.
 

Spiced Mediterranean Tomato Sauce

4 tablespoons olive oil
12 Roma tomatoes chopped into medium dice
1/2 jalapeno pepper with seeds, minced
2 tablespoons onion, peeled and minced
1 tablespoon fresh ginger, peeled and minced
1 teaspoon curry powder
Pinch of crushed red pepper flakes
1 teaspoon brown sugar
1/4 cup white wine
Kosher salt to taste
1 lime, zested and juiced
1/4 cup tomato paste

Heat the olive oil in a heavy sauce pan.

Sauté the minced onion, minced ginger and minced jalapeno pepper with seeds until translucent.

Add the curry powder and cook until it begins to stick to the bottom of the pan.  Then add the Roma tomatoes and crushed red pepper flakes and bring to a simmer. 

Add the white wine, brown sugar, lime zest, lime juice, and tomato paste, and cook for 45 min stirring occasionally.

Season with salt and serve with the calamari.

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