Barrkadi Calamari Thalassique

If there are three things the Barrkadi are famous for, it is their countless hunger for magic and knowledge, their love and struggle for peace and diplomacy - and seafood. As an island nation, the Barrkadi do not have a lot of grazing animals nor wilds to hunt in. Even their vegetation is scarce and so - they have turned creating hearty foods from whatever they can scavenge into an artform.   The Barrkadi Calamari Thalassique is a seafood platter and a staple course which was developed a century ago at the world famous Barrkadi Gastronomical University, as a meal meant to lull anyone into a sense of security and comfort during tense diplomatic meetings.   It did not take long before this culinary masterpiece, with its rich crunchy, creamy, mildly spicy and fruity flavours made history and reshaped the Barrkadi culture into a world power of cookery. Now, it is a nation that wields the art of searing rocks to battle both the other provinces of the Golden Empire, as well as foreign nations, in a colossal contest of who has the most magnificent grill in the world.     To cook calamari the Barrkadi way is a mix between passion and science. Each slice needs to be the right thickness of squid rings to ensure it won't easily overcook. To create perfection also means to score these rings with tiny criss-cross cuts to weaken the fibres - although it is not necessary to still make a glorious meal.   The herbs are then prepared. Thyme, mint and parsley are hacked into tiny bits to give the marinade a nice flowery yet peppery taste with the mint serving as an equalizer to ensure neither spice overtakes the other.   Aleppo pepper and cumin is then ground into a bone dry dust and blended with a crushed garlic paste before adding the ingredients into the herbal mixture. It is highly recommended here to taste test the spice pasta before combining it with the herbs - as depending on taste, one might wish to add more mint to mitigate the heat.   Finally, for the marinade - everything is combined in a bowl with roasted sesame seeds and a rich amount of olive oil to be hand mixed into a thick woodland green and earthy brown paste, in which the rings are completely coated.   The last ecliptic step comes in the tempering heat of lava rocks. The rings are thrown onto a large sizzling rock and then squeezed against the surface with a flaming stone to the point of nearly crushing it. Cooking the ring in a matter of seconds, before being swept off from the grill and onto a metal plate for cooling. This method may be extreme in temperature, but ensures that the squid is purged from any nasty bacteria and parasites while it gets seared crispy on the outside with a hard sesame crust forming around it. Meanwhile, the insides remain creamy rather than rubbery making it an easily chewed meal.     The cooking of Barrkadi Calamari is only one third of the Thalassique. While the squid is the traditional heart of the dish, the entire platter itself is usually prepared by having a variety of foodstuff on a wide, discus shaped plate with a tower in the center.   This plate is where the Thalassique in the name comes from - roughly translating into Ocean Feast in the Barrkadi language. This central tower is known as the ringer and as its name suggests, it is where the calamari rings are placed to rest on top of small ceramic walls that separate the rest of the cuts from one another.   Surrounding the calamari ringer are choice mixes of nearly anything locally sourced. The most common food to go along the plate are shrimps, mussels and oysters, and slices of tuna that are combined with seared vegetables such as cucumber and tomato - accompanied by raw berries and dried fruits like grapes and dates.   The sauces are also a central piece in the serving. Garlic and onion sauces, lemon infused yoghurt and reductions of fruits and vinegar are imperative to enjoy the Barrkadi Calamari Thalassique to its peak. That, and perhaps a few sprinkles of salt.