Tangoing Into Tango

May 27, 2010

For years, we’ve held the Calamari Saltati–an appetizer of squid flash-sautéed in the skillet with an ample amount of minced garlic, a squeeze of lemon, Italian parsley, and a sprinkle of chili flakes, then sprinkled with bread crumbs served at Serafina Osteria & Enoteca–as the number-one calamari dish in Seattle.

Tango Squid

But during a recent dinner at Tango restaurant in downtown Seattle we discovered a worthy contender (pictured above): Calamares—sautéed calamari, fire-roasted tomatoes, poblano pepperss, red peppers, cilantro, land lime juice.

Leftovers the next evening were marvelous thanks to the addition of a can of Fire-Roasted Tomatoes, an array of fresh seafood, and a squeeze of Meyer lemon juice.

Tango Seafood Stew

Another equally inspiring and inspired dish that we didn’t (frankly) expect to see on the Spanish-centric menu was Moqueca de Peixe–Pan-roasted scallops, mussels, prawns, calamari, tuna, potatoes, chilies, and coconut broth–that had a distinctive Asian flair due to the coconut-milk-based broth. Belly-warming and flavorful, all the same.