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Calamari with Warm Potato-Basil Salad

Uncleaned calamari is a bargain but is tedious to prepare, making cleaned calamari worth the extra expense. The tentacles are not used here because they will fall through the grill rack. If you want to cook them, use a grill screen or mesh grill pan.

By williamssonoma · From Open Recipes · 8 ingredients
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Why it works: Potato and basil work together. They rank in the top 6% of all ingredient pairs, and 518 recipes mention both. Both carry myrcene, which smells balsamic, herbaceous. The science ↓

The recipe

Serves 4.

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Potato + basiltop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together518 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  2. Lemon + basiltop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,820 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Lemon + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together27,039 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Basil + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together5,292 recipes

    Shared aroma: methyl cinnamate (strawberry).

  5. Olive + basiltop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,868 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the shallot

How well each one fits the dish's main ingredients (lemon, olive, potato, basil, pepper):

  1. Tomatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Carrotbetter flavor fit
  4. Shallotthe original

Fit is the average pairing score against lemon, olive, potato, basil, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).