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Experience with Squid?


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It depends a bit on how big the squid is, but I'd recommend a very fast high temperature cook.  Overcooking makes squid rubbery.  The most straightforward way would be to clean the squid (or ask the fishmonger to do it for you), separate the tentacles and open up the hood.  With small squid I'd cut the hood into half, with bigger squid go for large, bite-size portions.  (If you want you can score the inside of the hood in a criss-cross pattern with large squid - makes it prettier and helps it hold a marinade/sauce better)

 

I like to toss the squid portions in oil with crushed garlic and finely diced chillies, then cook at high temperature for just a minute or two on a griddle top or in a basket.  Fresh squid will curl up as it cooks.  Dress with lime juice, salt and pepper to taste.

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On 1/28/2021 at 8:32 AM, Alekto said:

It depends a bit on how big the squid is, but I'd recommend a very fast high temperature cook.  Overcooking makes squid rubbery.  The most straightforward way would be to clean the squid (or ask the fishmonger to do it for you), separate the tentacles and open up the hood.  With small squid I'd cut the hood into half, with bigger squid go for large, bite-size portions.  (If you want you can score the inside of the hood in a criss-cross pattern with large squid - makes it prettier and helps it hold a marinade/sauce better)

 

I like to toss the squid portions in oil with crushed garlic and finely diced chillies, then cook at high temperature for just a minute or two on a griddle top or in a basket.  Fresh squid will curl up as it cooks.  Dress with lime juice, salt and pepper to taste.

 

Seconded. That's almost exactly what I do as well. I do marinade the squid in milk for an hour or so prior to cooking as well. I have read it tenderises it, but have no evidence one way or the other, it's just always what I have done for fried calamari so also do it with grilling.

 

Make sure to get the tentacles a little crispy though - they are the best bit!

 

 

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