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Sautéed Squid with Almonds

Serves: 4

(Calamares Cancún)
Category: Sautéed, Fried, and Grilled Whole Fish and Fillets
Sautéed squid with a quick pan sauce including toasted almonds is an appealing, creative dish from Cancún, on the east coast of the Yucatán peninsula in the state of Quintana Roo. Cancún became a resort area in the 1970s. Before that, though, this region where the Mayan Indians once lived, was relatively undeveloped until the beginning of the twentieth century. Now, native Mayan dishes and Mexican foods from every region are prepared in this popular tourist mecca.
If you find whole fresh squid, ask the fishmonger to clean it for you. If fresh squid is not available, frozen squid bodies or frozen rings will do quite well. Small bay scallops are also very good as a substitute for squid.
Serve this with crusty oval Mexican sandwich rolls (bolillos) or French bread.

    1 1/2 pounds fresh squid, cleaned or frozen and thawed squid bodies
   1/2 teaspoon salt, or to taste
   2 tablespoons olive oil
   1 tablespoon unsalted butter
   2 tablespoons dry vermouth or sherry
   2 teaspoons fresh lime juice
   2 tablespoons chopped fresh cilantro
   1/3 cup finely chopped toasted almonds
   Lime wedges

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1. Rinse the squid bodies and cut into rings about 1-inch wide. Pat dry with paper towels. Season with salt. Heat the oil in a large nonstick skillet over medium-high heat and sauté the squid in 2 batches, stirring, until the squid is just barely opaque, about 2 minutes. (Do not overcook, or the squid will toughen.) Using a slotted spoon immediately remove the squid to a plate.

2. Melt the butter in the same pan and add the remaining ingredients. Cook, stirring, until reduced by half, about 2 minutes. Scrape the pan sauce over the squid and serve at once with lime wedges.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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