One ingredient 5 ways: Squid
May 14, 2018 | 6:03 PM
by Times News Service
Once cleaned and prepared the tube is good for stuffing and steaming or baking.


Take 750g squid and remove tentacles from each squid; turn body section (mantle) inside out, wash thoroughly to remove grit and return to right side. Cut mantle in bite-size rings; place tentacles and mantle pieces in medium saucepan. Add 3 tablespoons lemon juice and water to cover; bring to boil. Reduce heat; cover and cook for about 20 minutes or until squid pieces are very tender. Drain; cover and chill. In a salad bowl, mix 1 cup diced celery, 1/2 cup thinly sliced red onion, 2 tablespoons chopped parsley, 2 tablespoons drained capers, 1 tablespoon olive oil, 4 pitted ripe olives, cut in halves, 1 clove garlic, minced, 1/2 teaspoon oregano, 1/2 teaspoon salt, dash of fresh ground pepper and mix well. Now add chilled squid to salad; toss to combine. Serve with lemon wedges.


Sauté 1/4 chopped onion and 2 cloves of garlic in 1/4 cup oil. Add 1 can anchovies in oil, 1 large can tomatoes, crushed, and 1 teaspoon of Italian seasoning, 1/2 teaspoon parsley and 1/2 teaspoon sweet basil. Simmer 1/2 hour, then add 1.4kg squid, cleaned. Simmer 1 hour. Your sauce is ready. Cook 500g spaghetti. Now add the above sauce.


Remove insides of 900g squid, rinse in cold water several times. Remove fins and tentacles. Set squid aside. Chop fins and tentacles. In a large skillet combine chopped fins and tentacles with 1/2 cup chopped onion, 2 cloves garlic, chopped fine and 3 tablespoons butter. Sauté over a low heat for about 5 minutes. In a separate bowl combine 1 1/2 cups bread crumbs, 2 tablespoons parsley, 1 teaspoon oregano, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup Romano cheese. Mix thoroughly. Add 1 egg, beaten and 1 cup chicken broth. Add fin and tentacle mixture with bread crumb mixture. If needed, add more bread crumbs or liquid for the desired consistency. Fill squid mantles half way with stuffing. Using a large glass baking dish add 2 tablespoons vegetable oil and coat bottom of dish. Add stuffed squid. Spread any remaining stuffing over squid. Add 1 1/2 cups white grape juice. Bake in a preheated oven at 175C degrees for 30 minutes until squid is tender and easily pierced.


Clean 460g fresh squid and cut into 1 1/2 inch strips. Heat 2 tablespoons oil and cook 1/3 cup onions, thinly sliced and 1/2 cup celery, finely chopped until transparent. Add squid, 1 tablespoon oil, 1 1/2 tablespoons beef consommé, 1 tablespoon soy sauce, dash of Tabasco, and salt and pepper to taste. Cook quickly, stirring with spatula until browned, about 7 to 10 minutes.


Clean 700g squid and cut in 1 inch pieces. Sprinkle with 1/4 cup flour. Combine 1/4 cup olive oil and 1/3 cup butter in pan and heat. Add 1 large onion, peeled and chopped and cook to medium brown. Add 2 cloves garlic, chopped and 12 parsley sprigs, leaves only; stir. Add squid, stir, cover and cook for 20 minutes. Add 1/2 cup chopped peeled tomatoes, 1/3 teaspoon black pepper and pinch crushed red pepper, pinch of salt, 1/2 teaspoon basil and 1/2 teaspoon oregano. Stir, cover and cook for about 45 minutes. Serve over a pasta of your choice.

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