Squid

Squid

Calamari

By
From
Encyclopedia of Food and Cookery

The fine delicate flavour of squid has been known for many centuries to people living around the Mediterranean. The squid is related to the octopus and cuttlefish, but the flesh is more tender and sweet; they are all cephalopods.

Squid can be bought from fishmongers fresh and ready-cleaned, and frozen; squid freezes very well, with little loss of flavour or texture. When buying fresh squids choose those with firm flesh that is white and almost translucent. The edible parts are the tentacles and the sac-like body.

See also Fritto Misto.

Basic preparation: Pull out the head and tentacles from the body. Remove the eyes, ink sac and parrot-like beak at the base of the tentacles and discard. Cut the fins off the body. Then remove the skin by rubbing it off the body and tentacles with your fingers (dip your fingers in salt to act as an abrasive). Remove any remaining yellowish deposit and the long internal quill-like bone, which resembles hard cellophane. Wash the squid thoroughly in cold running water and dry well before using according to your recipe.

To cook: Squid can be fried, baked, grilled (broiled) or stewed but, as with all seafood, must not be overcooked or the flesh will become tough. Pan-fried squid: Cut prepared squid into thin slices. Place in a dish with oil, salt and pepper to season and let stand for 1 hour, turning occasionally. Heat a heavy frying pan, drop in squid slices and cook gently for 3–4 minutes, adding a little more oil if necessary. Serve with lemon wedges.

Grilled squid: Cut prepared squid into pieces. Place in a dish with oil, salt and pepper to taste and let stand for 1 hour, turning occasionally. Place squid under a preheated medium grill (broiler) and cook for 4–5 minutes on each side, brushing occasionally with oil. Serve with lemon wedges.

Squid Fried in Piquant Sauce: Pan-fry squid as above with the addition of 3 cloves garlic, peeled, and ½ fresh chilli or ¼ teaspoon chilli powder. When tender, remove garlic and chilli. Combine 1 tablespoon each of breadcrumbs, chopped parsley and butter and toss over squid, stirring over a high heat for 1 minute. Serve with lemon wedges.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again