3Lebanese cucumbers, thinly sliced widthways4calamari (180gm, see note)80 ml(1/3 cup) olive oil50 gmdried wakame, soaked in warm water for 5 minutes, drained (see note)8shiitake mushrooms, thinly sliced2 cups(loosely packed) flat-leaf parsley (about 1 bunch), coarsely torn Preserved lemon vinaigrette1preserved lemon, flesh removed, rind rinsed and finely chopped100 mlextra-virgin olive oil50 mlrice vinegar50 mlsugar syrup (see note)2 tbsplight soy sauce
For preserved lemon vinaigrette, whisk together all ingredients and 50ml water until well combined. Set aside.
Place cucumber in a colander placed over another bowl, lightly sprinkle with sea salt and stand until liquid is drawn out (10 minutes). Rinse under cold water, then squeeze and pat dry using absorbent paper.
Meanwhile, remove beak and eyes from calamari with a sharp knife and discard, reserving tentacles. Clean inside of bodies by running under cold water, slice into 7mm-thick rings and season tentacles and rings to taste.
Heat a large frying pan over high heat until very hot, add half the oil and calamari and sauté until just cooked (1-2 minutes). Remove calamari from pan, add remaining oil and calamari and cook for another 1-2 minutes.
Meanwhile, combine cucumber, wakame, mushrooms and parsley in a large bowl with half the vinaigrette. Transfer to a large plate, arrange calamari over the top, drizzle with remaining vinaigrette, season to taste with sea salt and serve immediately.
Note Daniel Hong prefers to use Hawkesbury calamari. Dried wakame is available from Japanese grocers. Unless specified, sugar syrup is made up of equal parts caster sugar to water. Bring to the boil to dissolve sugar, remove from heat and cool before use.