Chili-Marinated Calamari with Oranges

Name: Chili-Marinated Calamari with Oranges
Yield: Serves 6 to 8
Ingredients: 2 tablespoons, baking soda; 1½ teaspoons, table salt, plus salt for brining and cooking squid; 2 pounds, squid, bodies sliced crosswise into ¼-inch-thick rings, tentacles halved; ¼ cup, extra-virgin olive oil; 3 tablespoons, red wine vinegar; 2½ tablespoons, harissa; 2 , garlic cloves, minced; 1 teaspoon, Dijon mustard; ½ teaspoon, pepper; 2 , oranges; 1 , red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks; 2 , celery ribs, sliced thin on bias; 1 , shallot, sliced thin; ⅓ cup, hazelnuts, toasted, skinned, and chopped; 3 tablespoons, chopped fresh mint

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A cookbook recipe exclusively for All-Access members from Foolproof Fish

SERVES6 to 8

A cookbook recipe exclusively for All-Access members from Foolproof Fish

WHY THIS RECIPE WORKS

Calamari are well suited to small plates because their mild flavor and pleasing chew are the perfect vehicle for a host of bold flavors.We sought to show the fresher side of calamari in an aromatic, Spanish-inspired salad. After grilling, b...

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