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Squid with Chickpeas and Kielbasa
Ben Gebo Photography
[donotprint]STRATEGY SESSION: Squid are naturally low in fat and calories, so they're a good place to start. Chickpeas are also low in fat, thought the calories do mount up if you eat a large quantity. To dilute their caloric contribution, I've combined them with a number of less calorie-dense ingredients. The combination tactic also helps to moderate the glycemic load of the meal. Glycemic load is an issue with chickpeas because, although they have a low glycemic index, they are very carbohydrate dense. The low-density carbs in the dish (garlic and peppers) help to balance them. Finally, reduced-fat sausage is used to limit fat and calories. It still has plenty of flavor.
An old mentor of mine used to say that one of the great themes of Western poetry was the question: “Must the future be co-implicated with the past?” Thirty-five years later, I get it: “OK, so you’ve never cooked squid. Does that mean you never will?"
In Mindless Eating: Why We Eat More Than We Think, Brian Wansink notes that squid are often called “calamari” on restaurant menus because they “sell” better that way. I’m willing to call a squid a squid because I know it makes quick cooking and great eating. (BTW, it makes cheap eating too.) Add chickpeas for heft and kielbasa for smoke, and you’ve got something really interesting in your skillet. A green salad with a vinaigrette completes the meal.
Because many cooks are intimidated by this mild-flavored sea creature, every squid recipe in Trufflehead is accompanied by a more polished version of the little demo that you can view here. Now your future doesn't have to be co-implicated with your past.
Serving suggestions: As mentioned above, a green salad is all you need. [/donotprint]
Squid with Chickpeas and Kielbasa
- 1 tablespoon extra virgin olive oil
- 6 ounces turkey kielbasa or other reduced-fat sausage, thinly sliced
- 1 tablespoon minced garlic
- 3 tablespoons minced flat-leaf parsley, divided
- ¼ teaspoon hot red pepper flakes, or to taste
- 1 red bell pepper, preferably organic, seeded and thinly sliced
- 1 pound cleaned squid (calamari), preferably tubes and tentacles, tubes sliced into ½-inch rings, tentacles left whole (extra-long tentacles cut into 2-inch segments)
- 1½ cups cooked chickpeas, drained and patted dry between paper towels or 1 (15-ounce) can chickpeas (garbanzo beans), rinsed, drained, and dried
- Salt
- Freshly ground black pepper to taste
- Place a large nonstick skillet over medium-high heat. When hot, add the oil. When hot, add the kielbasa. Cook, stirring often, about 4 minutes, until lightly browned. Using a slotted spoon, transfer to a bowl.
- Add the garlic, 1 tablespoon of the parsley, and the pepper flakes to the skillet. Cook 30 seconds, stirring, until fragrant. Add the red pepper; cook 1 minute.
- Add the squid and season generously with salt and pepper. Cook 2 minutes, stirring, until just starting to firm up. Add the chickpeas and browned sausage, along with any collected juices. Cook, stirring, 1 to 2 minutes longer until squid is just cooked through but still tender and chickpeas are warm. (Overcooking will result in rubbery squid.) Sprinkle with remaining parsley and serve.
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deana@lostpastremembered
Great demo Deborah… squid can be daunting since it is such an odd creature. You have made it seem so easy… and it is much better (and cheaper) when you do it yourself rather than buying those pre-cut versions. Lovely dish.
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