Calamari Steak With Bloody Mary Sauce

Ingredients
2 calamari steaks (4–5 oz each)
1 (14 oz) can tomatoes, drained and pureed
1 tsp hot chili sauce (e.g., Sriracha)
1 tsp Worcestershire sauce
2 tbsp freshly grated horseradish
Juice of ½ lemon
Celery leaves, for garnish
Salt, to taste
1 tsp canola or vegetable oil (for searing)

Directions
1. Make the Sauce
In a small saucepan, combine:
Pureed tomatoes
Chili sauce
Worcestershire sauce
Fresh horseradish
Lemon juice
Set over medium-low heat and bring to a gentle simmer.
Reduce heat to low and simmer for 15–20 minutes, or until sauce is thick enough to coat the back of a spoon.

2. Sear the Calamari Steaks
While the sauce finishes, score the calamari steaks on one side with a shallow crosshatch pattern.
Lightly season with salt.
Preheat a cast iron or heavy-bottomed skillet over high heat.
Add a teaspoon of oil, then quickly place the steaks scored side down into the pan.
Sear for 2 minutes per side. Let them curl naturally—this enhances presentation.

3. Plate and Serve
Spoon a generous portion of the spicy horseradish tomato sauce onto each serving plate.
Slice the seared calamari steaks on a bias into 4 pieces each and arrange over the sauce.
Garnish with fresh celery leaves.