I'm going to make squid for dinner tonight. What is a good way to prepare it?!
I do not want to bread and fry it!. I've made it before with lemon, butter, garlic, but for some reason the "sauce" turns pink-ish -- even when I try my best to dry it!. It is not appealing!.
Any advice on making squid!?!?!?Www@FoodAQ@Com
Any advice on making squid!?!?!?Www@FoodAQ@Com
Answers:
why not make it on the BBQ or grill and serve with a nice salad and a baked potato!?Www@FoodAQ@Com
I would bring some 1/2 cup water, 1/4 cup wine and a 1/4 of chicken broth to a simmer!. Season with S&P, onion and garlic powder!.
Throw the cleaned calamari in there for NO MORE than 1 minute!.
Remove it from the broth into a plate!.
I then take a skillet and heat it!.
Add a 1 tbsp of butter and
1 tbsp of olive oil, add
chopped shallots and garlic!.
Cook low/med flame until soft
Turn heat to high
Add parsley and the
calamari,
squeeze of lemon and
1/4 cup of the cooking liquid!.
Serve with rice and a salad and garlic bread!.
Edit:
@Asker:
Your calamari sauce turned pink because the skin of the calamari was left on!. Which is OK if you like that, but if you don't want that "pink", then you must remove the skin while raw under running cold water!.
2nd Edit:
@Asker:
Do not over cook the calamari!. The recipe I gave you goes very quickly!. The only thing you have to make sure is that the shallots and garlic are not raw and take your time and cook them at a low flame!. Once these two ingredients are done, then the recipe goes quickly, within 2 minutes!.Www@FoodAQ@Com
Throw the cleaned calamari in there for NO MORE than 1 minute!.
Remove it from the broth into a plate!.
I then take a skillet and heat it!.
Add a 1 tbsp of butter and
1 tbsp of olive oil, add
chopped shallots and garlic!.
Cook low/med flame until soft
Turn heat to high
Add parsley and the
calamari,
squeeze of lemon and
1/4 cup of the cooking liquid!.
Serve with rice and a salad and garlic bread!.
Edit:
@Asker:
Your calamari sauce turned pink because the skin of the calamari was left on!. Which is OK if you like that, but if you don't want that "pink", then you must remove the skin while raw under running cold water!.
2nd Edit:
@Asker:
Do not over cook the calamari!. The recipe I gave you goes very quickly!. The only thing you have to make sure is that the shallots and garlic are not raw and take your time and cook them at a low flame!. Once these two ingredients are done, then the recipe goes quickly, within 2 minutes!.Www@FoodAQ@Com
Squid Preparation!.
First draw out the entrails from the body of the squid and trim off the edible tentacles!. Discard the entrails and the 'beak', the small ball shape in the middle of the tentacles!.
Pull the wings off the body and scrape off the membrane on the outside of them with a knife!. You should score these to stop them curling when they are cooked!.
Remove the quill, a clear plastic-like bone, from the body of the squid and it is now ready to be stuffed and slow cooked, or sliced into rings and flash fried!.
The popular taverna way of cooking squid is to cut the body into thin rings, dip them and the short tentacles into batter and deep-fry!. Squid rings can also be added to a stir-fry, risotto or pasta sauce, or cooked and used in a seafood salad!. The body is perfect for stuffing and then baking or poaching!. Squid ink is considered a great delicacy and is used to flavour pasta and rice!.
Www@FoodAQ@Com
First draw out the entrails from the body of the squid and trim off the edible tentacles!. Discard the entrails and the 'beak', the small ball shape in the middle of the tentacles!.
Pull the wings off the body and scrape off the membrane on the outside of them with a knife!. You should score these to stop them curling when they are cooked!.
Remove the quill, a clear plastic-like bone, from the body of the squid and it is now ready to be stuffed and slow cooked, or sliced into rings and flash fried!.
The popular taverna way of cooking squid is to cut the body into thin rings, dip them and the short tentacles into batter and deep-fry!. Squid rings can also be added to a stir-fry, risotto or pasta sauce, or cooked and used in a seafood salad!. The body is perfect for stuffing and then baking or poaching!. Squid ink is considered a great delicacy and is used to flavour pasta and rice!.
Www@FoodAQ@Com
I dry fry the squid in batches on a hot pan, then toss it in a "dressing" of finely minced garlic,parsley and olive oil!.Www@FoodAQ@Com
Open the garbage can and toss it in!.Www@FoodAQ@Com