A quick way to cook squid please?

H

happycamper

New member
I bought this prepared squid a wee while ago from the supermarket and threw it in the freezer and forgot about it. I found it today and want to have it for my lunch tomorrow, any suggestions (nothing too exotic as i have limited ingredients).
 
Cut in rings, flour them, pass them through beaten egg and breadcrumbs then fry.

A bit more exotic (sorry can't resist) is cooking some diced chorizo until it releases some of it's fat, then flash fry the squid in it and add some thyme and a drop of white wine. Awesome, I guarantee it.
 
I am assuming prepared meaning it's been cleaned, ink sack and beak removed.
If they are small squid, use the tentacles whole, if larger, cut into bite size pieces. Cut the body portion into rings if it's not already done.
If you have some veggies around, make a stir fry and season with some soy sauce or teriaki sauce and serve over rice.
 
cook some white rice with a little white onion chopped in it. thaw the squid, don't' cook it. dip in hot sauce and eat. limited ingredients, super fast super tasty. It's better fresh though.
 
Cut into strips or rings. Toss in a small amount of olive oil, toss again with flour and any other spices you enjoy. Sear in a pan of hot oil until golden.
 
Cleaned squid
1/4 pound bacon (about 5 slices), cut crosswise into 1-inch pieces
1 cup chopped scallions
1/2 teaspoon dried hot red-pepper flakes

preparation

Rinse squid under cold water, then pat dry between paper towels. Halve large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings.

Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden and crisp, then transfer with a slotted spoon to paper towels to drain.

Toss squid with 1/4 teaspoon salt.

Heat fat remaining in skillet over high heat until very hot, then sauté squid with scallions and red-pepper flakes until just cooked through, about 3 minutes.

Sprinkle with bacon and serve.
 
When frying, the squid flesh is kept tender by keeping the cooking time as short as possible. When simmering, the flesh is most tender when the cooking time is prolonged and reduced in temperature.

TANGY SQUID SALAD

2 pounds whole squid, fresh or frozen.
Boiling water.
1 cup sliced celery.
1 cup sliced onion, red or white.
1 cup coarsely shredded carrot.
1/2 cup salad or olive oil.
1/3 cup lemon juice.
1 tablespoon chopped parsley.
1 teaspoon oregano.
1/2 teaspoon salt.
1 clove garlic, sliced.
4 to 6 tomatoes or avocado halves.

Clean squid according to Procedure No. 1. (see below)

Slice mantle crosswise into 1/2-inch rings. Drop squid rings into boiling water to cover and simmer for 20 minutes or until cooked. Drain. Place celery, onion, carrot, and drained squid in bowl. Combine oil, lemon juice, parsley, oregano, salt and garlic; mix. Pour oil mixture over ingredients in bowl; mix well. Cover; chill several hours or overnight.

Remove garlic. Serve on tomatoes, cut top to bottom into eighths, not quite through, or on avocado halves, as desired.
Makes 4 cups of salad mixture.
4 to 6 servings.


Procedure No. 1 -- For Stuffed Squid and Squid Rings

Thaw frozen squid. Cut through arms near the eyes. With thumb and forefinger, squeeze out the inedible beak which will be located near the cut. Reserve tentacles

Feel inside mantle for chitinous pen. Firmly grasp pen and attached viscera; remove from mantle. Wash mantle thoroughly and drain. It is now ready for stuffing. Make rings by cutting across mantle. Arms can be chopped, minced or left whole.
 
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