Seafood lovers around the world have bonded over their love of a number of dishes, especially calamari. Still, very few have considered the importance that the calamariere holds when it comes to preparing this delicious dish. Over time, the calamariere has gained more and more popularity. Now, foodies across the world are determined to learn more about the unique culinary skillset that one requires in order to become a calamariere.
Calamari might be one of the most common seafood dishes on many restaurant menus but there’s more that goes into it than one thinks. Very few people have ever invested themselves in building knowledge around just how calamari is prepared to be so delicious. Seafood lovers have not only become more curious; they are actively seeking information about the role of the calamariere. They are eager to know everything from the preparation process to the various skills required.
If this is your first time reading about a calamariere, you are in for a treat. This squid-based skillset brings with it both indulgence and a rich history steeped in flavour and tradition. Although it’s a word that people might be learning for the first time, its roots can be traced back to Italy and other Mediterranean regions from centuries gone by.
Let’s take a deep dive (pun intended) into what a calamariere is and what to look out for should you ever meet one.
Calamariere: The History, The Meaning, The Role
To understand what a calamariere is, one needs to understand the culture of Mediterranean cuisine. Along the coast of Italy, fishermen and chefs alike have found inventive ways to prepare several dishes thanks to the spoils of sea creatures available for harvesting. The history of calamari as a dish dates back hundreds, if not even thousands of years. Mediterranean chefs have been harvesting squids for culinary purposes for centuries and the recipes have grown ever since.
With this in mind, the role of the calamariere began to rise in prominence, especially as people began to develop their taste buds and taste preferences. In short, the calamariere is to the calamari-making process what a sommelier is to the world of wines. The calamariere became renowned for having an almost sixth sense when it comes to all things calamari-preparation. That includes everything from sourcing the finest squids to even having a say on the seasoning and cooking process.
Today, the calamiere is widely revered across the globe, even if they will always be slightly more loved and respected in Italy and across other Mediterranean regions.
How The Calamariere makes a difference in the modern era
While the calamariere has deep historical roots, it’s a role that is still widely revered in modern fine dining. Due to the precision and detail-oriented nature of preparing calamari at the highest and most authentic levels, the calamariere has become even more coveted across the world. Many eclectic restaurants want to be able to elevate their dishes with that professional touch. Meanwhile, smaller, and more homely establishments turn to professionals who have been taught the traditional methods of operating as a calamariere.
Today’s calamariere needs to have have experience and skills that work twofold. Not only must they understand the ideal cooking techniques in the kitchen, they must also understand the ideal methods of squid preparation. Their role begins way before the squid evenmakes its way into the kitchen.
It also involves understanding modern health and safety regulations in order to meet regulatory standards. On top of all this, the calamariere must also have a taste beyond the dinner plate. They should be able to suggest and recommend the ideal food and/or wine pairings to go with a certain calamari dish.
What makes a good calamariere?
As we’ve discussed above, finding a calamariere with the right blend of skills and experience is paramount. While it is a highly specialist role, if your restaurant operates in a region where calamari is regularly ordered, then the extra investment of hiring a calamariere makes plenty of sense.
There are a few areas of expertise that a skilled calamariere could bring to your kitchen. Here are a few:
Expert Squid sourcing: a calamariere will search high and low for the ideal suppliers. They will even go as far as scouting squid fishers who are renowned for finding the freshest squids.
Meticulous squid preparation: It goes without saying that a calamariere needs to understand the ins and outs of preparing the squid. This includes thorough cleaning processes and precise slicing/chopping techniques.
An eye for flavour: While a calamariere will often work with other chefs in the kitchen, it’s their unique understanding of squid flavours that will make all the difference.
Experience and versatility: While there’s no age barrier to becoming a calamariere, it is a role where experience and knowledge make a difference. This is especially true when it comes to finding various uses for various parts of the squid.
Calamariere goes beyond just the chef’s role
In more modern times, the word “calamariere” has begun to take on another meaning in its evolution. While the role (a specialist calamari and squid expert) still exists in kitchens around the world, the name has also begun to take a new meaning. Restaurants and food establishments nowadays brand themselves to position themselves as calamariere establishments. This essentially means they are restaurants that specialise in the preparation of calamari-based cuisine.
This has worked in a number of ways. Not only has it helped restaurants that are specialists in calamari dishes stand out, thus attracting the right crowds and customers. It has also helped elevate brands and altered culinary language in the way we use it. Now, foodies are able to define certain restaurants or certain types of cuisine as “calamariere”. It is a subtle shift that has further evolved the industry. However, without wanting to confuse anyone who is learning about this for the first time, the simple way of summing it all up would be:
- Calamariere can be used to describe a chef or a professional who specialises in the sourcing and preparation of calamari.
- The term calamariere can also be used to describe a restaurant that specialises in calamari dishes or offers specific calamari experiences.
How does one become a calamariere?
Becoming a calamariere is a delicate process, but certainly not impossible. There are some broad steps and some slightly more specialised steps for the future calamariere to have to take. With the right investment, they can make their dream career a reality.
1. Gain Culinary Knowledge
Even a specialist chef (such as a calamariere) needs to undertake formal culinary education. You can gain it from a dedicated chef’s school, or decide to gain experience directly from a restaurant. Either way, the hopeful calamariere needs to be well-versed at all things food.
2. Build Seafood Knowledge
Along with building a repertoire of cooking skills, the aspirant calamariere also needs to become an expert on the sea. This means understanding the different sizes, textures, flavors, and more. They then combine this knowledge with the various cooking techniques they would have learned.
3. Become The Calamari Expert
As the name suggests, a calamariere must know their calamari! Once you’ve become a seafood expert and built a strong base of general culinary skills, it’s now time to specialise in all things food preparation.
4. Stand out
With enough experience in the kitchen, a base of knowledge on seafood and calamari, and some handy techniques to rely on, you are well on your way to becoming a calamariere. The next step to really elevate your brand. One way to do this is by developing signature recipes and unique spins on popular dishes.
What are the advantages of calamari as a type of seafood?
Every calamariere will always vouch for his or her signature food, it’s all in their name after all! Thankfully, there’s merit to their decisions. Calamari dishes aplenty are packed with a wide range of health benefits. Most of it depends on the part of the squid you are using and how it is prepared. A conscious calamariere will lean towards more organic and pure methods, meaning that their dishes are almost always healthy.
There are several health benefits and advantages (which every calamariere will swear by!) of eating calamari. Calamari is:
Rich in protein
When it comes to securing pure sources of protein, fewer foods will take you as far as calamari. If you ask your favourite calamariere what to eat to build muscle healthily, don’t be surprised when they recommend their favourite squid-based dish.
Packed with omega-3s
Most seafood is generally a good source of omega-3 fatty acids, and calamari is no exception. These acids promote healthy heart and brain function and also reduce bodily inflammation.
A good source of antioxidants
Have you ever wondered why the average calamariere doesn’t look their age? Tt might have to do with the fact that their favourite seafood ingredient is packed with antioxidants! Antioxidants have been proven to help skin health and keep people looking younger.
Healthy source of iron
In this era where many people are iron deficient, calamari can prove to be a helpful alternative. A healthy portion of calamari promotes and maintains adequate iron levels in one’s body.
Filled with Vitamin B12
Your calamariere will also tell you that their food won’t just taste good, but it will make you feel good too. That is thanks to the high volume of Vitamin B12 and other minerals that squid meat provides.
Every calamariere has a responsibility to the environment
These days, being a calamariere is not only about utilising the professional elements of one’s skills, but the moral elements too. Being a calamariere comes with certain responsibilities when it comes to sustainable sourcing and preparation.
In the world of marine biodiversity, learning how to fish sustainably without impacting the broader marine wildlife infrastructure is crucial. For centuries gone by, every aspiring calamariere has always been taught to respect the ocean. Those principles have continued to this day; from preventing over-fishing, to protecting ecological environments. Each action brings an element of responsible and sustainable fishing to the calamariere’s journey.
The calamariere of today truly respects the importance of passing on these age-old principles and upholding the principles of respecting the sea at all times.
A calamariere’s four favourite dishes to prepare
While every calamariere probably has their own special techniques, signature dishes, and even off-menu recipes (don’t say you heard it from us!), there will always be a few staple calamari dishes that they swear by. Some of them are:
Classic Fried Calamari Rings
For many who dream of becoming a calamariere, this recipe is probably the ideal place to start. It’s arguably the most popular calamari recipe in the world. Whether it’s served in a fast food establishment or in a more intimate setting, it’s a recipe you can’t go wrong with.
Grilled Calamari Fillet
For a slightly healthier take on the popular calamari dish, the modern, health-savvy calamariere can opt for a grilled or sautéed experience. This allows diet-conscious eaters to enjoy the tasty dish guilt-free. It also allows for a different flavour experience as the calamari textures vary based on preparation.
Calamari Soup
One thing a calamariere will never do is waste part of a healthy and delicious squid! Sure, you can prepare the tentacles and parts of the body as a fillet. But a calamariere will not hesitate to use some of the remaining and less talked-about squid body parts in order to prepare a handy soup.
Calamarata Pasta
One famous Italian dish that every Calamariere needs to add to their arsenal of cooking techniques is the famous calamarata pasta. This hearty, zesty dish brings the finest flavours of the ocean into an irresistible pasta dish.
Conclusion
Whether you’re talking about a calamariere as an individual (such as the ones who have been sourcing and preparing squids for centuries) or you’re talking about calamariere as a type of specialist restaurant, there are a few things we know for sure.
A calamariere’s reputation is enhanced by precision, meticulousness, and pure dedication to the craft of preparing the ultimate calamari dish.
