The squid has nothing to brag about when it comes to looks. Indeed, it has been the antagonist in many a monster movie. As ugly as it may be to gaze upon, this sea creature brings a delightful touch of the ocean to your dishes at an affordable price.
Squid and Calamari Cooking Tips• Squid must be cooked either a very short time or a very long time. Anything in between turns it into rubber. Two minutes over high heat is plenty.
• 12 ounces whole squid or 6 ounces cleaned = 1 standard serving.
• One 6-inch squid weighs about 4 ounces. Measure the body, excluding the tentacles, and make 5 inches or less your goal for quick-cooked and larger for long-cooked.
• Those weighing less than 10 ounces are the most desirable for tenderness. However, if you are looking to harvest the ink, you'll want squid longer than 5 inches.
• When purchasing uncleaned squid to use in a recipe that specifies cleaned squid, you will need approximately 25 to 50 percent more. Up to half the body weight can be discarded during cleaning.
• For squid that is cooked quickly, plan on 1/4 to 1/2 pound per person. For long-cooked dishes, count on at least 1/2 pound per person to allow for shrinkage.
• For , parboil the squid by dropping it into rapidly boiling water for no more than one minute.
• Conch or abalone can be substituted for squid in most recipes. The flavor and texture is very similar.
More about Squid and Calamari:• Squid Selection and Storage
• Squid and Calamari Cooking Tips and Hints
• How to Clean Squid and Harvest Squid Ink
• How to Clean Squid - Photo Tutorial
• What is calamari? FAQ
Squid and Calamari Photos © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.
|•||Fish & Shellfish|
|•||Rick Stein's Complete Seafood|
|•||Big Book of Fish & Shellfish|