While it may sound like gourmet food, squid is actually widely available, inexpensive, and surprisingly simple to cook. If your memories of squid are tied to hard, chewy, hard-to-swallow bites, then you need to know that there are many ways to prepare this mollusk, so that it stays tender and delicious rather than hard and overcooked.
Steps
Method 1 of 3: Cut and Prepare a Whole Squid
Step 1. Whole squid is cheaper and tastier than pre-cut squid
There are many parts of the animal that are thrown away during preparation. While it may seem a disgusting operation, know that you will need nothing more than a sharp knife and the resignation to get your hands dirty.
Step 2. Grab the squid between the eyes and body to detach the head from the coat
This is probably the least pleasant part of all the work and you need to get it done first. Hold the body (or mantle) of the mollusk firmly and gently squeeze it over the eyes as you pull the tentacles, so that you end up with two parts: the inner head attached to the tentacles and the mantle.
It is best to proceed over the sink, as this will make the kitchen a little dirty
Step 3. Separate the head from the tentacles by cutting it in the area under the eyes
Discard the eyes, the inside of the head but keep the tentacles. If you also want to keep the ink (great for seasoning pasta or making stews), know that the gland that contains it is located in the head and looks like a silver sac with a black liquid inside. Peel it off and transfer the ink to a bowl for future use.
Step 4. Remove the beak from the tentacles by pushing it from the center
The hard part of the mollusk's mouth is located in the center of the cluster of tentacles. Feel the base of the tentacles looking for a hard core like a beak that you can detach by pushing and squeezing it towards the tentacles themselves.
Cut the tentacles to an even length and set them aside, as they are ready to cook
Step 5. Detach the two side fins
You can cut them with a sharp knife or tear them from the weakened skin that you will have to remove later anyway. Open the fins (which look like wings on the sides of the body) and grasp them firmly with your thumb and forefinger while maintaining a good grip. You can tear them off without too much difficulty.
Step 6. Pull the hard piece of cartilage, or bone, out of the inside of the shellfish's body
You should be able to feel it without too much difficulty inside the mantle, on the ventral side. Push it out, it should come out easily but if it breaks inside the squid's body, make sure you have removed any fragments before cooking the shellfish.
Step 7. Use the dull part of the knife blade to pull the remaining viscera out of the squid's body
Starting at the tip, use the back of the knife to push out any internal organs that are still inside the mantle. If you're not picky, it's much easier to use your hands or a spoon to get it out.
Step 8. Remove the membrane
This is the purple gelatinous skin that covers the squid. Cut off the tip of the coat and, starting from this point, loosen the skin by tearing it. If you have any difficulty, you can scrape the shellfish with the blade of the knife keeping it almost parallel to the membrane, as if you wanted to cut the squid gently. Finally rinse it off with cold running water.
Step 9. Cut the cloak into the shape you like
If you want to make rings, then cut them widthwise. Most recipes involve cutting the mantle along the edge, opening it like a flat sheet, and then reducing it into squares.
You can also make incisions to speed up cooking. Make cuts in the meat with the knife, so that the shellfish takes on a "striped" appearance when cooked
Method 2 of 3: Cook the Squid Rings
Step 1. Dry the rings by blotting them with kitchen paper
If you are starting the preparation from a whole squid, dry the mantle first and then cut it horizontally with a sharp knife turning the shellfish "tube" into 1.3 cm thick rings ready for cooking.
From half a kilo of fresh squid, usually, 250 g of rings are obtained, enough for one person
Step 2. To enrich the flavor of the squid and make it more tender, you can soak it in buttermilk
This also ensures even frying, but you can skip it if you don't have time. If you don't have buttermilk available and you still want to prepare a soaking solution, proceed as follows:
- Mix half a liter of milk with the juice of a large lemon. If you wish, you can add a sprinkle of hot sauce to spice up the mixture even more.
- Let the mixture sit for 4-5 minutes, it should thicken.
- Dip the squid rings into the solution and wait 3-4 hours before continuing. When they are ready, drain them to remove excess liquid.
Step 3. In a medium-sized bowl, mix 400g of flour with 5g of salt and 5g of pepper
You can mix in any spices you like like paprika, chilli or cayenne pepper. Work the powders with a whisk to mix them thoroughly.
Step 4. Cover the rings with the flour mixture
Make sure they are well floured by placing a few in the bowl at a time. You may need to add more flour.
Step 5. Heat 1.5cm of oil over medium high heat
You will need 240-480ml of seed oil, because the rings must be well immersed during frying. If you have a cooking thermometer, heat the oil up to 180 ° C. If you don't have a thermometer, wait for the oil to simmer.
Step 6. Cook the squid a few at a time until golden brown (2-3 minutes)
As they fry, remember to turn the rings and remove them from the heat when the meat under the breading is no longer shiny or translucent. Do not overfill the pan, add as many squid as enough to cover the bottom of the pan without touching or overlapping. If you overdo it, the temperature of the oil will drop excessively, so the squid will become oily and unappetizing.
If you love particularly crunchy rings with a soft heart, heat the oil to 205 ° C and cook them for no more than a minute or a minute and a half
Method 3 of 3: Stir-fried Squid
Step 1. This recipe allows you to prepare a quick and delicious dish to serve as a main course or even as an appetizer
The squid needs only 30-45 seconds of cooking to remain tender; its delicate flavor goes perfectly with many aromatic herbs and spices. Start with clean tentacles and the mantle open and cut into 2.5-5 cm squares.
Step 2. Heat half a tablespoon of oil in a skillet over medium-high heat
Remember that the squid cooks quickly and if you leave it too much in the oil, it will become chewy.
Step 3. Cook all the flavors you like for 1-2 minutes
By "flavorings" we mean all the vegetables and fragrant herbs that soften during cooking and are used all over the world. Sauté them in a pan with hot oil and let them cook for a few minutes before continuing. Here are some suggestions (the doses are for one squid):
- 1-2 cloves of minced garlic.
- 30 g diced white onion.
- 30 g of diced red pepper.
Step 4. Add a small amount of squid and cook for thirty seconds
You don't have to fill the pan completely, otherwise the temperature will drop too quickly and spoil the cooking. Add enough squid to allow you to mix them easily and often. If you have a large pan, you can put a whole squid.
Step 5. Stir in the seasonings and cook for another 10-25 seconds before removing the shellfish from the heat
You need to cook the squid just enough to make its meat white and not translucent (partially transparent). Then you can add your favorite spices, mix the mixture and serve the fish. You can enjoy it over a plate of pasta or on its own. Here are some ideas to try:
- 15 ml of soy sauce and a handful of chopped cilantro.
- A pinch of salt, black pepper and lemon juice to taste.
- Salt, black pepper and ink from the same squid.
