Bobbye
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Registered: 8-15-2004
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calamari
Can anyone tell me a successful recipe or method of using the large squid caught in the Loretto area?
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whodat54321
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Registered: 6-14-2004
Location: El Cajon, CA USA
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Mood: trying new stuf
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here's a good starter:
http://www.fish.wa.gov.au/wf/ss/ss95sep.html
http://www.bbc.co.uk/food/recipes/database/chargrilledsquida...
http://www.cooks.com/rec/search/0,1-0,fried_squid,FF.html
there's lots more, but those should get you started. maybe fishinrich knows a few?
I never think of the future - it comes soon enough. ? Albert Einstein
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Herb
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Location: Torrance, CA
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Here's some pointers on cleaning the squid if you've never done that before...
http://homecooking.about.com/library/weekly/aa081202b.htm
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Debra
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Registered: 10-31-2002
Location: Port Orchard Wa./Bahia de Los Angeles BC
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My favorite way to cook it is grill it (or BBQ) very hot and quickly with lemon pepper and butter.
[Edited on 8-17-2004 by Debra]
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JESSE
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I just love them breaded in Panko, fried and dipped in some aioli sauce.
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Mike Humfreville
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Registered: 8-26-2003
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Giant Squid
The big guys are much tougher than the smaller ones and often have a bitter taste.
Here's what I've done in camps where we didn't have a lot of preparations:
Remove the ?head,? the innards and the tentacles and discard. Using just the mantle, cut it into 6-inch squares (it'll be about a half-inch thick)
and parboil them for a minute or two so you can remove the membrane from both the inner and the outer walls.
Cut the pieces of mantle in half, so they are about a quarter inch thick X 6" X 6". You can pound them to tenderize them, like you would with
abalone.
If you have access to tempura batter, mix it up and cover the squid filets with the batter and deep or pan fry several minutes turning once until
golden brown. Cover them with small amount of garlic butter and enjoy hot.
If you don't have tempura batter, build a concoction of flour, seasonings you like and salt. Dip the prepared fillets in a whisked egg and then the
flour mixture and fry as described above.
If you really want to get fancy you can whip up some beer batter and otherwise prepare the fillets in the same way. Beer Batter: Flour, water, beer
and yeast; mix together into desired consistency (very gooey) and let stand, covered with a towel, for several hours to rise.
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Germanicus
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Registered: 6-13-2004
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maybe it's too late for e recipe because the squid is either rotten already or digested.
But here is how the French prepare squid.
Clean the squid as usual.
Then cut it into pieces of your choice > best not longer than 2 or 3 inches or like the mexicans say: 5 to 6 cm.
In one word: what fits into your mouth.
Cook some patatoes, peel'em, slice'em.
peel garlic.
BUT: Lots of Garlic.
for 6 potatoes i.e. one entire (20 cloves) or two (40 cloves)
slice the garlic into pieces as well.
take a pan, place the potatoes and the sliced squid in it with a little Olive oil underneath.
Don't cover as the squid is loosing water.
after approximately 6/7 min add the garlic.
squid turns red (reddish) when done.
cook as long that nearly no water remains.
Your taste decides about the amount of water/humidity you like in that dish.
serve with aioli > but aioli with lots of garlic as well and safran !
Use French bread on the baja or wrapp it into a (french) tortilla.
Have fun.
Germanicus
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