squid is cheap and easy to prepare and cook.If your memories of squid are of long, hard bites followed by a hard swallow, you should know that there are a variety of ways to cook squid that are more delicious than rubbery, over-done calamari.
Step 1: Whole squid are better than pre-cut calamari.
When a squid is pre-prepared, a lot of parts are thrown out.It doesn't take much to prepare a whole squid, just a sharp knife and willingness to get your hands dirty.
Step 2: Pull the head out of the mantle by pinching between the eyes and body.
The grossest part of the process is when you get it done first.The squid should be held by the body or mantle.If you want to have the head and the mantle, you have to squeeze above the eyes.It is possible to do it over the sink.
Step 3: Cut under the eyes to remove the head.
The eyes and head should be removed.If you want to save the ink, which is great in stew or pasta, it is attached above the head and is a silvery sack with black liquid inside.Take the ink away and put it in a bowl.It's important to be careful in this step so you don't lose the ink or stain your furniture.
Step 4: The beak should be removed from the center of the tentacles.
There is a hard mouth in the middle of the cluster.There is a small seed at the base of the tentacles.It can be popped out by squeezing out.Cut any extra long tentacles back so that they are all the same length and then set them aside to cook and serve.
Step 5: Remove the two fins.
You can trim them back with a knife, but pulling them off will weaken the skin, which you need to remove later.Pull back the fins and pinch them with your thumb and forefinger until you have a good grip.You can pull them off the squid's body.
Step 6: Pull out the hard piece of the squid's body.
It will slide out easily if you can feel it in the mantle of the squid.Before you start cooking, make sure to feel for any hard bits inside the squid.
Step 7: You can squeeze the viscera out of the squid body by using the back of your knife.
Push the gunk out of the mantle by using the back of your knife.It's easier to scoop it all out with your hands or a spoon if you're feeling adventurous.
Step 8: The membrane should be removed.
There is a purple skin covering the squid.Pull away the mantle's tip to get some skin loose.If you are having trouble, it is a good idea to cut the blade of the knife at an angle.When you're done, rinse the squid.
Step 9: The mantle should be cut into a shape.
Cut the mantle so that you have rings of squid.Cut along one edge of the squid to open it up into a flat piece and then cut into squares.It is possible to score the fish for quicker cooking.To ridge the squid, slice it in half with your knife at an angle.
Step 10: The rings of squid should be dried with a paper towel.
The rings of squid are thin.If you start with the body of the squid, pat it dry and then cut the tube of seafood into rings with a sharp knife.1/2lb of squid is usually enough for one person.
Step 11: It's a good idea to soak the rings in a bath.
If you don't have time, you can skip the step.If you don't have any handy, you can mix 2 cups of milk with one large lemon.Adding a dash of hot sauce for flavor is also possible.The mixture should sit for 4-5 minutes.You should see that it is growing.The calamari rings should be soaked in the mixture for 3-4 hours.Remove the rings and drain the excess liquid.
Step 12: The flour, salt, and pepper should be put in a medium sized bowl.
You can add any other spices you want, such as chili powder or cayenne.Combine well.
Step 13: The rings of calamari should be put in the flour mixture.
If you coat the rings, they will be covered in flower.If you start running out of flour, you'll need to add more.
Step 14: The oil should be heated up to medium-high heat on the stove top.
You may need 1-2 cups of vegetable oil in order to have enough, as it should almost coat the rings when they cook.The oil should be up to the temperature of the thermometer.It is possible to use a deep-fryer set to a higher temperature.If you don't have a thermometer, wait until the oil shimmers.
Step 15: Cook the calamari in batches.
When the flesh underneath the breading is no longer shiny or translucent, it's time to flip the rings.Don't crowd the pan, add only enough pieces to fill the bottom without touching or overlap.Adding too much will cause the oil to become greasy.You can cook the squid for no more than a minute and a half if you want it to be crispier.
Step 16: A quick and delicious meal can be had with a pan fry cut squid.
It's tender, mild flavor works with a variety of spices, and squid only needs to cook for 30 seconds.The body of the squid needs to be flattened and cut into squares.
Step 17: On medium-high heat, cook 1/2 of the oil in a pan.
The squid cooks quickly if the oil is hot.It will be tough and rubbery if the meat is left in the oil for too long.
Step 18: For 1-2 minutes, cook any aromatics in the oil.
Small vegetables and herbs are used in cuisines all over the world.Give them a few minutes to get tender after tossing them in the hot oil.There are some good ideas listed per squid being cooked.White diced onions.1/3 cup of chili peppers.
Step 19: Cook a small amount of squid for 30 seconds.
If you don't fill the pan, you'll ruin the cooking process by lowering the temperature too fast.They have room to move and stir if they put enough pieces in.One whole squid should be perfect in a sauce-pan.
Step 20: After adding any seasonings, toss for another 25 seconds.
The squid needs to be cooked until it is white and translucent.Before serving, add your spices and mix them well.You can either eat it as is or mix it into pasta.A pinch of salt, black pepper, and lemon juice are needed to make it taste good.The squid has salt, black pepper, and ink.