The second half-pound of squid we got from our Siren SeaSA delivery was used to make fried calamari (with a twist). We cooked up a batch and just munched on it – it would make a nice appetizer.

The squid is again cut into rings (tentacles in half), and then coated in egg and then cornstarch before going into the hot oil. Once it’s cooked, it’s sautéed for a short period with some aromatics. The finishing touch is a sprinkling of salt and five spice powder. We really liked the dish, but I’d make a couple of changes. I think the squid is less messy and just as delicious with a light flour coating. The egg doesn’t seem necessary, especially with squid this fresh. The recipe directs you to keep the cooked squid on a rack in the oven after cooking, before it gets sautéed, but it’s really not necessary. It can just drain at room temperature because it will warm right back up in the sauté pan, and we had no issues with soggy calamari.

• Salt-and-Pepper Squid with Chinese Five-Spice Powder (Food & Wine, June 2010)