Whats the best way to cook squid?!
Answers: don't want it ending up rubbery
Depends. If its baby squid, u put them in an empty pan on a high heat for about 10-15 mins. They will cook in their own juices and u shld see the squid turn a sort of purpe colour. Drain them and set to the side. Chop about 4 medium tomatoes into small pieces and 2 large onions. Fry onion til golden then add tomatoes, fry together til tomatoes are soft. Add the squid to the tomatoe/onion, add 2 glasses of dry red wine, 1 stick of cinamon, 1 bayleaf, salt and pepper. Leave on a low heat, with lid half on for about 1.5 hrs. Until the sauce looks a little thick, not watery.There, u now have squid in red wine sauce. Its a greek delicacy. Delicious.
Now, if u just have the squid rings, buy a batter mix (like for fish) coat them in that and fry them in small batches.
Bon Appetite or as we say in Cyprus - Kalin Orexi
Don't overcook it then; or cook it too quickly.
Leave us alone!!
yours Sincerely,
Mr Rubbery Squid.
Ask Gordon Ramsey!
On a camp fire
Deep fried in bread crumbs, but for a very short time, otherwise they are as tough as the tyres on your car.
pan fry with garlic, not too long as it goes rubbery.
calamari..
Heres an idea...DON'T!
Squid = yucky-o, chummy-o!!
Butterflied, and tempura battered! Lightly fried. Yum!!
remove the ink sac and the cartilige and cut so its in rings put flour, pepper and garlic salt into a food bag rince the squid rings and drop them into the bag hold the top and give a good shake then with a fork or tongs drop them into the deep fat fryer for a few mins mmmmm theyre lovely.
Clean them, cut them into rings. Drop into a bag of seasoned flour and shake to coat. Remove the excess flour and fry squid in oil until just golden brown. Remove to drain and enjoy. I squeeze a little lemon juice on mine.
If you do not want it to be rubbery, do not overcook it.
mix some cornflour, paprika and a pinch of salt.
take little pieces of squid, slightly damp (so the mixture will stick to them)
lightly cover the squid in the mixture
shallow or medium fry (not for very long) in really hot oil.
serve with lemon juice
or you can...
take the bit of squid that looks like a jelly fish e.i the body. and score it so it has a criss-cross pattern on it.
rub in a small amount of butter and lemon.
shallow fry in some butter
the squid will curl up and look a bit like the gherkin building
it only needs about a minute
serve with a chunk of fresh lemon
yummy !
go to: http://www.cooks.com/rec/story/168/ for ideas
boiling squid or overcooking it can make it very rubbery
you're best off frying, stewing or braising it
Quote from website below:
'There are two distinct ways to cook squid without it becoming tough. They should either be sliced and fried very quickly for a short time (as little as a minute for small squid) or sliced or stuffed, and then cooked very gently for a much longer time (as long as an hour for bigger specimens). Any attempt to combine these two methods - say frying for too long - will make the flesh rubbery.'
Quickly. Make an Italian tomato sauce, slice the squid and pop into the simmering sauce for 5 minutes max. Serve immediately either with pasta or rice.
Crispy squid with garlic mayonnaise
Serves 2
Preparation time less than 30 mins
Cooking time less than 10 mins
I prefer to eat a massive amount of this, and nothing else, rather than have it more meanly as a starter. But it would happily stretch to four people, ready to dunk each crisp piece of squid into the garlic mayonnaise over pre-dinner drinks.
Ingredients
For the crispy squid
250ml/9fl oz groundnut oil, or enough to one-third fill a deep heavy-based pan
1 tbsp cornflour
2 tbsp semolina
1 tsp Old Bay seasoning (available from some specialist shops and online stores, or use a mixture of salt and ground paprika)
250g/9oz frozen squid (tubes and tentacles), to give 200g/7oz when defrosted, cut into 1cm/?in rings
For the garlic mayonnaise
?-? garlic clove, crushed, to taste
4 tbsp best-quality mayonnaise
Method
1. For the crispy squid, place the oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
2. While the oil's heating, place the cornflour, semolina and seasoning into a plastic freezer bag.
3. Add the squid rings and tentacles to the bag and shake gently to coat the squid completely.
4. When the oil is hot enough, fry the squid in batches until golden and crisp - a couple of minutes per batch is all you should need. Remove from the oil with a slotted spoon and drain on kitchen paper.
5. Meanwhile, for the garlic mayonnaise, stir the crushed garlic into the mayonnaise.
6. To serve, place the crispy squid onto a serving plate with the mayonnaise in a small bowl alongside.
Cook it very briefly and quickly, or long and slow.
just cut it up into rings and tenticals and mix a bit of old bay seasoning with flour to use as a batter, then deep fry being careful not to over cook
For cut frozen squid, I dredge it in Bisquick and deep fry it for about 90 seconds in oil that is 350-375. Watch the squid as it fries. As soon as you can see the edges of the rings clearly, it's done.
Serve with warm marinara...