Squid Recipies or Cooking techniques???!
Squid Recipies or Cooking techniques???
I have about 20 pounds of fresh Humbolt Squid and other than breading and frying it don't have a clue how to prepare. This squid is big. Sliced it's about 1 inch thick. Any recipies will be so appreciated!! I checked the web but didn't find much. Thanks.
Answers:
google search mario batali recipes or foodtv.com with mario and squid. I used to watch his show back a long time ago when I was in college and he liked to cook squid. He always sayed it needs to be fried really fast or cooked for a long time to be tender.
on the bbq or grill with butter ,garlic ,fresh tomatoes,could be made as a stirfry,make a new recipe then u can share it with us.goodluck
Yummmmm...I love calamari!
It is wonderful stuffed...this is the recipe that I go by...if you don't like anchovies, just omit them. I love them, but I know not everyone does! I have made this without them, and it's still wonderful!
2 1/2 pounds fresh squid, cleaned, tentacles removed and chopped
1 lemon, zested and juiced, plus 1 lemon, quartered
2 tablespoons chopped fresh rosemary leaves
1/2 bunch Italian parsley, finely chopped to yield 1/4 cup
4 salt-packed anchovies, rinsed, patted dry and finely chopped
2 cloves garlic, crushed
1/4 cup fresh bread crumbs
1 egg
Salt and pepper to taste
Extra-virgin olive oil, for grilling
Drizzle the squid bodies with the lemon juice and set aside.
Preheat the grill or broiler.
In a large mixing bowl, combine the tentacles, lemon zest, herbs, anchovies, garlic, bread crumbs, egg, a judicious amount of salt and black pepper to taste and mix well to combine thoroughly. Using a small spoon or pastry bag, stuff the reserved squid bodies with the filling. Using a toothpick, fasten the bodies closed.
Brush the squid with plenty of olive oil and season with salt and pepper. Grill or broil 20 minutes, turning at least once. Serve immediately, garnished with lemon wedges.
Stuffed Calamari: Calamari Ripieni
2 1/2 pounds fresh squid, cleaned, tentacles removed and chopped
1 lemon, zested and juiced, plus 1 lemon, quartered
2 tablespoons chopped fresh rosemary leaves
1/2 bunch Italian parsley, finely chopped to yield 1/4 cup
4 salt-packed anchovies, rinsed, patted dry and finely chopped
2 cloves garlic, crushed
1/4 cup fresh bread crumbs, from a loaf of pane di casa
1 egg
Salt and pepper to taste
Extra-virgin olive oil, for grilling
Drizzle the squid bodies with the lemon juice and set aside.
Preheat the grill or broiler.
In a large mixing bowl, combine the tentacles, lemon zest, herbs, anchovies, garlic, bread crumbs, egg, a judicious amount of salt and black pepper to taste and mix well to combine thoroughly. Using a small spoon or pastry bag, stuff the reserved squid bodies with the filling. Using a toothpick, fasten the bodies closed.
Brush the squid with plenty of olive oil and season with salt and pepper. Grill or broil 20 minutes, turning at least once. Serve immediately, garnished with lemon wedges.
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Squid Vicious
1/2 pound squid tentacles and tubes
1 tablespoon soy sauce
2 teaspoons cornstarch
1/2 cup miso broth (1/2 cup water mixed with 1 tablespoon miso paste)
1 teaspoon balsamic vinegar
2 teaspoons sesame oil
1/2 teaspoon thinly sliced garlic
1/4 teaspoon minced ginger
2 dried arbol chiles
1/3 cup medium dice sweet onion
1/4 cup torn-into-strips oyster mushrooms
1/3 cup medium dice red bell pepper
Freshly ground white pepper
On a clean cutting board, remove the tentacles from the bodies of the squid and reserve. Make sure the tubes are cleaned out and split them open lengthwise so they look like a flat triangle. Using a matte knife, lightly score the squid in a crosshatch pattern. Cut each tube into four pieces of roughly equal size.
In a bowl, combine 1 tablespoon of soy sauce with 1 teaspoon of cornstarch and toss the squid in it to coat. Marinate while preparing for the rest of the dish. Combine the miso broth and balsamic vinegar with the remaining cornstarch.
In a hot pan or wok, add the sesame oil and swirl to coat the pan. Add the squid and cook for 30 to 40 seconds. It will curl up naturally and brown. Working quickly, add the garlic, ginger, and chiles. Allow them to fry for 10 to 15 seconds stirring constantly (they can burn fast). Add the onion, mushrooms, and bell pepper and saute for another minute. Pour in the stock mixture and simmer until the sauce begins to thicken. Season with white pepper and additional soy sauce, if necessary. Serve over rice.
I like it sauteed if you don't want fried calamari... Melt butter in a pan, add a little onion and a lot of garlic! Serve with pasta tossed in tomatoes and fresh parsley. It is very lite and Summer-y.
Try foodnetwork.com, and look up Mario Batali's recipes for squid.
Just DO NOT overcook it! It'll be like chewing an eraser or rubber band.
Squid Stuffed with Spinach and Ricotta Cheese
Serves 6
12 squid, about 6 inches each, cleaned.
1/2 lb ricotta cheese
2 lbs fresh spinach, steamed lightly, and
liquid squeezed out
1/4 cup grated Parmesan cheese
1/2 tsp black pepper
1/4 tsp grated nutmeg
2 Tbl finely minced fresh parsley
1 egg, slightly beaten
2 Tbl olive oil
2 cloves garlic, finely minced
1.5 lbs plum tomatoes, pureed in blender
1 Tbl tomato paste
1/2 tsp fresh rosemary or 1/4 tsp dried
1.5 Tbl butter
3 Tbl pine nuts or sunflower seeds
Cut off tentacles so that you have just the body cavity. Make
sure to keep it whole so you can stuff it without leaks. Reserve
the tentacles.
Mix together the ricotta, spinach, Parmesan, pepper, nutmeg,
parsley and egg. Set aside.
Heat the oil at medium in a large heavy skillet or saucepan.
Add the garlic. Stir and cook for a few seconds. Add the tomatoes.
Bring to a boil and add tomato paste. Lower heat and add rosemary.
Simmer sauce for 25 minutes, stirring occasionally.
While the sauce is simmering, stuff the body of each squid only
about 1/3 full of the spinach/cheese mixture. If you overstuff
them, they will explode. You might also want to poke a hole or
two in the body of the squid. Fasten the opening of each squid
with a toothpick.
After the sauce has cooked, place the stuffed squid in the
simmering sauce. Add the tentacles to the sauce. Simmer for 3
to 4 minutes. Then turn carefully and simmer for an additional
3 minutes.
While the squid is cooking, melt the butter in a clean pan and
toss the pine nuts in the butter until golden. Watch carefully;
pine nuts have a tendancy to burn.
Lift out stuffed squid to a warm, flat serving dish with sides.
Spoon sauce around and garnish with pine nuts.