Calamari paste anyone?

[Gillthepainter Profile Website]

https://www.google.co.uk/amp/s/www.dail ... paste.html

They are naughty.
It reminds me of the reformed chicken days.

[Binky Profile]

From memory, eating calamari was like eating rubber bands.

Maybe this paste is an improvement?

[Suffs Profile]

Love calamari ... as long as it's not overcooked ... it's then it turns into rubber bands

This past smacks of Turkey Twizzlers ... maybe we should get Jamie involved ?

[Alexandria Profile]

Calamari Paste ?


Have never Heard of or seen this ..

However, Calamari is a nationwide (Spain) tapa which even seafood haters, love dearly ..

[Gillthepainter Profile Website]

I've had some rubber bands in my time.

Italian restaurant, it's got to be calamari for a starter.
If I've ever had the paste, I've not noticed.

I had some fantastically spicy ones in Plymouth. Splutter splutter cough cough

[Stokey Sue Profile]

The last few times I've had calamari they have definitely been real as the tentacles have been in evidence

Perhaps I'll use that as the test in future - until they start reproducing those too of course

[Luca Profile]

That looks delicious Gill! I can almost taste it.

[Renee Profile]

I thought so too Gill!

[Gillthepainter Profile Website]

It does say low end cafes and pubs sell it.
That's not where I eat, so I'm thinking I've not had it.

Hi Luca. Thanks Renee.
I'd go back just for the squid. & I do like a restaurant that has paper tablecloths with the menu on it.

[Alexandria Profile]

Gil, The Painter,

What is the sauce that accompanies those Calamari ?


I always have Ali Oli with mine in Spain and Italy as well .. Or just lots of fresh lemon drizzled ..

[Suffs Profile]

It does say low end cafes and pubs sell it.

That implies to me that it comes in frozen bulk catering packs

[Gillthepainter Profile Website]

Sounds like it, yes.

Morning Member 461
I usually just have lemon with my calamari.
This sauce was even more spice, a soy vinegar chilli dipping sauce.

This is the West Coast restaurant. We watched the Tall Ships and sailboat masts pass by the window: https://www.therockfish.co.uk/

[karadekoolaid Profile]

Deep-fried battered Calamari on the beach, with a garlicky - onion mayo and a cold one. Ahhh, heaven!

Squid needs to be cooked for about two minutes - or an hour and a half. Nothing in between!
I´m not really surprised they´ve invented "artifical" quid. After all, we´ve got artifical crab (kani) and Bird´s Eye Fish Fingers....

[Lusciouslush Profile]

I watched a program recently & was surprised to learn that Birds Eye fish fingers were 100% fish with no additives - made me look at ol' Cap'n Birds Eye in a different light!

[Suffs Profile]

I watched a program recently & was surprised to learn that Birds Eye fish fingers were 100% fish with no additives - made me look at ol' Cap'n Birds Eye in a different light!

And I believe I'm right in saying the cod they use is MSC approved.

[Lusciouslush Profile]

And I believe I'm right in saying the cod they use is MSC approved.

That's right Suffs - it was a real eye-opener for me, a very responsible company - I'd always imagined their fishfingers were full of rubbish- The Lushly said he fancied a f/f sandwich after watching the prog. - think that will be happening sometime soon!

[Suffs Profile]

Sadly I don't think they're made over the border at Lowestoft any more tho'

[jeral Profile]

Bird's Eye still do the best cod ones to me. I think they are probably sliced from the instantly frozen blocks (the compressed sort onboard trawlers) as "joins" are visible in some.

The calamari paste idea is also done for some battered onion rings which are perhaps better as they can have a similar rubber band effect.

Arguably we should start getting used to fish stocks becoming scarcer and replaced with subsitutes On a different tack, all resto/cafe foods might soon have to show ingredients following the deaths due to allergies coming to light recently.

[Binky Profile]

Fish fingers in the news today


https://www.bbc.co.uk/news/uk-46071019

[Alexandria Profile]

Gil the Painter ..

Thank you ..

Off for some grilled squid with ali oli & fresh lemon .. ( sepia a la plancha ) ..

Have a nice weekend ..