Enjoying the catch
Squid, or calamari, is lower in fat and calories than many
other protein sources and is beautifully versatile. It can
be used for appetizers, soups, salads or main dishes.
It can be sauteed, simmered, stir-fried or baked. It also
can be pickled. It can be used in small pieces, in strips,
in rings, as a tube with stuffing or in flat filets. Squid
also blends itself into many flavor personalities. There are
Scandinavian, Asian, Mexican, French, Russian, Spanish, Italian
and, of course, American squid variations.
Hints for the chef
Squid belong to the same group of animals as clams, scallops,
oysters and abalone.
The flesh is firm, contains very little natural juice and
is delicate.
To enjoy the best of this fragile seafood, be careful about
cooking times. Three minutes is the maximum time for a sauté
and 20 minutes the minimum time for a stew.
The same goes for marinades. Timing is important. Lacking
its own juices, squid quickly absorbs marinades and their
flavorings. Thirty minutes probably is the maximum soaking
time.
Recipes
Calamari
|
| For those who haven't cooked squid
before, this favorite recipe for pan-fried squid is
an easy way to start.
Cleaned squid cut into 1-in. rings
Flour
2/3 cup bread crumbs, mixed with
1 /3 cup Parmesan cheese
Milk or egg beaten with 1 Tbs. water
Your choice of oil (olive, peanut, vegetable, etc.)
Dredge squid rings in flour, dip in milk (or egg mixture),
roll in crumb mixture. Allow to rest a few minutes to
set crumbs. Fry quickly in oil until golden (about 1
minute on medium heat). |
Squid Spread
|
3 lbs. whole squid mantles, cleaned
1/2 cup sour cream
1 /2 cup mayonnaise
2 oz. chopped pimiento
1 Tbs. lemon juice
1 tsp. dried dill weed
Salt to taste
Cook mantles in boiling, salted water for 20 minutes
or until tender. Drain. Chop squid into small pieces.
Mix squid, sour cream, mayonnaise, and pimientos. Add
lemon juice, dill weed and salt. Serve chilled with
crackers or assorted vegetables. |
Stuffed Calamari
|
| The whole mantles can be used
as alternates for tube-shaped pastas, such as manicotti.
Here is one such Italian-style recipe.
2 lbs. cleaned squid mantles (whole)
3/4 cup ricotta cheese
3/4 cup grated mozzarella cheese
2 Tbs. chopped parsley
1 tsp. dried oregano
1 tsp. dried basil
1/4 cup chopped almonds
1/2 cup coarse bread crumbs
1 cup coarsely chopped mushrooms
2 cup marinara sauce (purchased or your favorite recipe)
2 Tbs. grated Parmesan cheese
1/3 cup grated mozzarella cheese
Combine ricotta, 3/4 c. mozzarella, parsley, oregano,
basil, Parmesan and almonds and mix well. Stir in bread
crumbs and mushrooms. Stuff squid mantles until plump
but not packed. Close opening and secure with toothpick.
Pour small amount of marinara sauce into 11x17 inch
glass or ceramic baking dish. Arrange squid in single
layer in dish. Top with marinara sauce and bake uncovered
at 350 F. for 20 minutes. Top with remaining 1/3 c.
mozzarella and bake an additional 10 minutes or until
squid is tender and filling is bubbly. Serves 4. |
Squid Oriental
|
|
Use squid rings or pieces in favorite stir-fry recipes. They go well with Chinese
or Japanese style vegetables cooked in a wok.
|
Calamari Athena
|
| Here is calamari in Greek attire.
3 lbs. cleaned squid, whole or filets
2 Tbs. olive oil
1 cup chopped onion
1 clove garlic, finely chopped
2-1/2 cup chopped tomatoes
1/2 cup chopped parsley
1/2 tsp. salt
Dash pepper
1/2 tsp. basil
1/2 tsp. oregano
Cook squid in boiling, salted water about 1 hour or
until tender. Drain. Cut into pieces. Sauté onion
and garlic in hot oil until brown. Add tomatoes, parsley,
seasonings, and squid. Cook until tender. Serve hot
over rice. Serves 6.8 |
From: Let's Cook Squid the European Way, University
of California Sea Grant Marine Advisory Program, assisted
by California Department of Fish and Game. |
