Recipes for squid, calamari or cuttlefish
There are many delightful ways of cooking with calamari (related to the octopus, squid or cuttlefish) I believe whichever way you choose it will still taste fantastic. Whichever recipe that you use it is best cooked over a high heat and cook it very quick to prevent it from tasting like rubber. Or of course you can simmer it for a long time to prevent the rubber chewy effect.
Squid needs to be cooked very quickly, there are a variety of ways to cook these wonderful seafood mollusks. I have only selected two ways.
Cooking time for these recipes – One or Two Stubbies or wines; and they taste even better after the second one.
How to Clean Squid or Cuttlefish
If you have been lucky enough to catch one then you need to clean it. Separate head and tentacles from body, discard the head. (You can cook the tentacles as well), although some people throw them away. Inside the body there is a quill you need to remove that and discard. If you want to cook as rings then put your hand inside and pull quill out. If you just want pieces it is easier to slit the body up the side and lay flat to remove quill. This is much easier and quicker. Use a knife and scrape the color from the flesh. Wash it and dry on clean paper towels. Cut into half inch pieces.
Calamari, seasoned with garlic and tomato pasta
- 1 large squid or cuttlefish
- 1 onion sliced
- 1dsp minced Garlic
- 1 tsp minced Ginger
- 1 bottle Tomato pasta sauce
- Chili to taste
- Small quantity oil for frying
- Quantity of cooked pasta
- Salt and pepper
Clean squid or cuttlefish as above. Pour a little oil into frying pan, heat and add garlic, ginger, chili and onion sauté well. When onion clear add squid, cook quickly and stir in tomato pasta sauce. Drain and add pasta. Stir carefully and serve, garnish with flat leaf parsley. Note: Squid needs to be cooked no longer than two minutes.
Deep Fried beer Batter squid rings
- 1 large Squid
- 1 cup flour
- 1 can or stubby of beer (or Home brew beer)
- Salt and pepper to suit your taste
- 1 egg
- 3 cups oil
- Garnish with parsley
- Season with Mustard or Curry of your choice
Combine flour, salt, pepper, seasoning, add the egg and gradually whisk in the beer a little at a time. Leave batter to stand in fridge for a few minutes. Heat Oil, lightly dust tentacles and squid pieces with flour and dip into batter and deep fry for two minutes. Drain on paper towel. Serve with your favorite pasta of choice or salads.
Then you may wish to learn how to make Fried Shrimp Snow White