Something different - cooking squid

marinate squid/calimari in pashion fruit prior to cooking really tenderises the flesh no need for the mallet,can use lemon juice if no passion fruit available,only needs cooking for 30-40 seconds.old cooking rule either 30 seconds or 30 minutes
yum.

always take the skin off as it can provides bitterness to small squid. If large squid, fillet them. If you have ever been served squid that feels like it has a gladwrap coating catching between your teeth or it is rubbery, it should have been filleted. This is an expensive process because of the waste but the large squid pieces are divine melt in your mouth. Need a really really really sharp thin knife and fillet the glad wrap outer bit (not the skin which sits directly above), you will know you've done it right by the almost indestructable but gladwrap thin stuff left over.

How do i like squid, oh so many ways, love to cross cut them (so they curl) then chill them then powder coat them in cornflour then into a really hot smoking small amount of peanut oil wok then into a separate dry wok (no oil) with finely cut shallots and chilli. Season with crushed balinese (or murray river etc) salt and cracked pepper.

Maybe heat up some onion garlic and ginger in a vegetable oil, make up in a small bowl a mixture of oyster sauce and soy sauce. Add that. then mix some cornflour and water and turn in to thicken, but u must bring the cornflour mixture to a boil briefly even to take out the flour flavour. eat with rice.

Red onion and garlic in olive oil then add some chopped tomatoes and last add briefly the fresh squid - then immediately add the warm al dente pasta. No cheese, the flavour of the fresh squid will shine through ( if it is a good quality 100% semolina pasta cooked al dente in a salted boiling water). Serve garnished with cracked pepper and chopped flat leaf parsely.

Flash fried in heated olive oil and butter and garlic served with cracked pepper and toothpicks, yum.

but me, never caught squid. gota learn how. have a squid jig but its never been rigged up, tragic i know. I live in west end in brisbane, do squid come this far up the river? an old greek guy spoke to the other day is catching good brim and the odd whiting these days, gotta wonder though bout the heavy metal residues cause of 100yrs of industry.

A fair bit of info regards squid here,

Squid Forum
Enjoy,
Mike

I hope you dont use the tentacles for bait...thats the best part if the squid for eating....

i cook it on the bbq......30 secs each side......salt n pepper and a little olive oil