Squid is a food rich in protein and nutrients such as copper, selenium, vitamin B12, and low in fat. Squids should be cooked either for a very short time, or vice versa, subject to prolonged heat treatment, otherwise you risk getting a "rubber" product. These seafood is fried, stewed, boiled, deep-fried and steamed, stuffed and baked.
Fried squid
Most often, individual squid tentacles or a carcass cut into rings are fried. To cook these cephalopods the way they do it in sunny Greece, you will need:
- 500 grams of fresh or frozen squid;
- 2 tablespoons of lemon juice;
- 1 teaspoon of salt;
- ¼ teaspoon of white pepper;
- 1 chicken egg;
- 2 tablespoons of milk;
- 1 glass of flour;
- olive oil for frying.
Defrost frozen squid carcasses in the refrigerator, drain off excess liquid, rinse and dry. Rinse fresh peeled squids under running water and dry as well. Cut off the tentacles and slice them into 2 to 3 cm pieces. Beat the carcasses lightly and cut into rings 2 centimeters wide. Place the squid in a bowl, drizzle with lemon juice and season with salt and pepper. Whisk the milk and egg lightly. Heat oil in a skillet until lightly smoky. Dip the squid in the milk and egg mixture, then roll in flour and spread in a single layer in the pan. Cook for 2-3 minutes, until the rings and tentacles are browned, and place on a plate lined with paper tea towel. Serve the squid with sliced lemon slices.
Try replacing wheat flour for breading squid with rice or corn flour. The new taste of the dish can pleasantly surprise you.
Pickled squid
Prepare a light and savory squid snack by marinating them. You will need:
- 500 grams of fresh or frozen squid;
- ½ glass of freshly squeezed lemon juice;
- ¼ cup of olive oil;
- 1 minced garlic clove;
- 1 teaspoon of salt;
- ¼ teaspoon dried oregano;
- ¼ teaspoon pepper.
Prepare the squid for cooking by defrosting, rinsing, drying and slicing as needed. Boil 3 liters of water, put seafood in boiling water and cook it for 5-7 minutes, until the squid meat turns white. Drain the liquid through a colander, and rinse the squid with cold water. Whisk the lemon juice with butter and spices, put the boiled squid in the resulting marinade and marinate them in the refrigerator for 2-3 hours. These squids can be served as a stand-alone snack or added to a salad.
In Italy, not only pasta is popular, but also risotto with squid. In Spain, paella is prepared with them, and tempura is often made in Japan.
Stuffed squid
Medium to small squid carcasses are ideal for stuffing. Rice, vegetable mixes, minced seafood or even pork are often used in the filling. Prepare squid with an unusual combination of feta and chorizo sausages. You will need:
- 20 small peeled squid carcasses;
- 200 grams of spicy chorizo sausages;
- 200 grams of feta;
- 150 ml of white wine;
- 1 tablespoon of vegetable oil;
- salt and freshly ground pepper.
Preheat oven to 190C. Boil the chorizo sausages in white wine, cool slightly and remove the skin from them. Cut the feta into small cubes, chop the sausages and mix with the cheese. Stuff the squid carcasses, secure the hole with toothpicks. Heat the olive oil and lightly fry the squid for 1-2 minutes. Place in a baking dish, drizzle with olive oil, season with salt and pepper and bake for another 3-4 minutes. Serve hot.
