how would you cook squid and what does it taste like ?!

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I like deep fried Squid:

Italian Deep Fried Squid (Calamari) Recipe
Serves/Makes: 6 - 8

Ingredients:

2 pounds (0.9 kg) squid (calamari), cleaned and cut open into flat pieces
1/2 cup evaporated milk
1 egg, beaten
1 teaspoon salt
1/8 teaspoon pepper
1 cup breadcrumbs
Oil for deep frying

How to cook Italian Deep Fried Squid (Calamari):

Combine milk, egg, salt and pepper. Dip squid in mixture and roll in breadcrumbs.
Heat oil in a skillet to 375°F. Place squid in the hot oil in a single layer.
Fry until lightly browned. Turn carefully. Cook the other side.
Drain on paper towels.
Serve with lemon wedges.

Do NOT overcook the squid. By the time the breading is nice and golden the squid should be done.
Serve the Italian Deep Fried Squid (Calamari) with cocktail sauce or tartar sauce.

http://www.all-fish-seafood-recipes.com/…

Filipino Deep Fried Squid Rings Recipe
Serves/Makes: 6 - 8

Ingredients:

2 pounds squid (calamares)
2 eggs
1 cup flour
2/3 cup water
1 small onion, minced
1 clove garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon MSG
Oil for deep-frying
Parsley sprigs to garnish
Lemon wedges to garnish
How to cook Filipino Deep Fried Squid Rings:
Clean squid and cut into rings. Season with salt, pepper and MSG.
Beat eggs, then add flour and water and beat until smooth. Stir in onion and garlic.
Heat oil for deep-frying to 425°F. Dip squid rings in batter. Add to oil and deep fry 3 to 4 minutes, until light brown. Drain on paper towels.
Place the deep fried squid rings (Calamares Prito) on serving platter and garnish with parsley and lemon wedges.
Serve hot.

Serve the Filipino Deep Fried Squid Rings with cocktail sauce or tartar sauce.
If you don’t like spicy food cut down on the black pepper as necessary.

http://www.all-fish-seafood-recipes.com/…

Other sea foods info: http://www.all-fish-seafood-recipes.com/…

http://www.all-fish-seafood-recipes.com

You can cook it or eat it raw (if it has been specified for raw intake). It cooks very fast and over cooking will cause it to get chewy, like rubber. When it's done just right it's firm but not too chewy. You could just toss some in a frying pan with some garlic butter for under 1 min.

Other excellent sea foods include salmon, oysters, mussels, scallops, crab, halibut, etc.

I live on an island surrounded by the sea.

Squid is an acquired taste for many; the trick is to avoid overcooking, not matter which method you use. Here's one to try...

****** Grilled Squid ******
1 lb. fresh squid, cleaned
1/2 cup olive oil (125ml)
6 x garlic cloves, minced
2 tbsp fresh Italian parsley, minced (30ml-45ml)
Juice of 1 lemon
1/2 cup Dijon-style (125ml)
1/2 tsp ground black pepper (2.5ml)
1/2 tsp salt (2.5ml)
(Mixed green salad)

DIRECTIONS:

1.Combine the oil, garlic, parsley, lemon, Dijon, salt and pepper in a mixing bowl and whisk well. Place the squid in a plastic resealable bag pour half of the mixture in the bag, reserving the remaining marinade for salad dressing. Chill squid in the refrigerator for 2 to 3 hours.
2.Preheat grill to 375°F.
3.Remove the squid from the marinade, shake off the excess liquid, and place on the oiled grill. Cook for 2 to 5 minutes on each side, until firm and cooked in the center.
4.Remove the squid from the grill and place over the salad on each plate.

Cooki squid for only a short time. The longer you cook it, the more rubbery it becomes. So avoid that.

Boil some broth- veg or chicken etc, and add some chopped herbs, like cilantro or parsley.
Then add chopped squid ( frozen is fine). Simmer a few minutes til the squid goes white and starts to curl up.
It should be chewy and fleshy, NOT too rubbery.

Other lovely seafood like this is crab, fake crab, scallops, oysters, mussels. You only need to poach cooking in a broth gently) for about 5-8 minutes if the pieces are small.

My dad cooks it every month and it's delicious it tastes like chicken but it's softer and crunchier and has more flavor I don't know how he does it

boil them in fresh water and the meat is chewy and have a taste all their own