Cooking Squid Made Easy

Opt for whole squid over pre-cut calamari for better taste and value. When squid are pre-cut, many edible parts are discarded, resulting in a loss of flavor and value. While it may seem daunting, preparing whole squid requires only a sharp knife and a willingness to roll up your sleeves.

Grasp between the eyes and body, then pull the head from the mantle. This initial step might seem unpleasant, but it's best to tackle it first. Securely hold the squid by its body, or mantle. Gently squeeze above the eyes and pull towards the tentacles, separating the head and tentacles from the mantle.

• This process can get messy, so it's advisable to perform it over a sink whenever possible.

Sever the head from the tentacles by cutting below the eyes. Discard the eyes and head, while reserving the tentacles for later use. If you wish to preserve the ink, which adds richness to stews or pasta, it's located above the head and housed in a silvery sack containing black liquid. Carefully remove it and collect the ink in a bowl for future use. Exercise caution during this step to avoid spilling ink and staining your attire or furniture.

Extract the beak from the tentacles by pinching it from the center. The rigid mouth of the squid is situated at the center of the cluster of tentacles. Locate the small, seed-like beak at the base of the tentacles, and gently squeeze it out towards the tentacles' direction.

• Trim any excessively long tentacles to ensure they are roughly uniform in length, then set them aside—they are now ready for cooking and serving.

Detach the two fins. While they can also be trimmed with a knife, pulling them off weakens the skin, facilitating easier removal later. Grasp the fins (resembling wings on the body), then pinch them between your thumb and forefinger until you have a firm grip. Proceed to pull them off the squid's body effortlessly.

Extract the firm cartilage, or quill, from inside the squid's body. Easily discernible along the squid's belly within the mantle, this cartilage can be removed effortlessly. Check for any remaining hard pieces before cooking, as they may break apart inside the squid.

Use the back of your knife to push out any remaining innards from the squid body. Starting from the tip, use the back of your knife to expel any remaining debris from the mantle. If you're feeling adventurous, it's often easier to reach in with your hands or a spoon and scoop it out.

Peel off the membrane. The membrane is the gel-like, purple skin covering the squid. Cut off the tip of the mantle and use it to loosen some skin, then pull it away. If you encounter difficulty, gently scrape the knife blade along the skin at an angle, as if whittling. Rinse the squid under cold water afterward.

Shape the mantle according to your preference. For calamari, slice the mantle horizontally to create rings. For other dishes, slice along one side of the squid to open it up into a flat piece, then cut it into squares.

• You can also score the flesh for quicker cooking. Create small angled slices halfway into the flesh with your knife to create ridges.

Dab your squid rings dry with a paper towel. Calamari requires thin rings. If you're starting with the squid body, pat it dry and then slice horizontally across the body with a sharp knife to create 1/2' rings for cooking.

• 1 lb of fresh squid typically yields 1/2 lb of calamari, generally enough for one serving.

Try marinating the calamari rings in a buttermilk mixture for enhanced tenderness and flavor. Although optional, this step elevates fried calamari to a divine level. If you're short on time, you can skip it. Here's a simple buttermilk recipe if you don't have any on hand:

• Combine 2 cups of milk with the juice of one large lemon. For added flavor, you can also include a dash of hot sauce.
• Allow the mixture to sit for 4-5 minutes until it thickens slightly.
• Soak the calamari rings in the buttermilk mixture for 3-4 hours before proceeding. Once done, remove the rings and drain off any excess liquid.

In a medium-sized bowl, blend together 2 cups of flour, 1 teaspoon of salt, and 1 teaspoon of pepper. Feel free to incorporate additional spices according to your preference, such as a teaspoon of paprika, chili powder, or cayenne. Mix thoroughly.

Dredge the calamari rings in the flour mixture until fully coated. Ensure each ring is completely covered in flour. You might need to work in small batches and replenish the flour as needed.

Heat 1/2' of oil in a skillet over medium-high heat. You'll likely require 1-2 cups of vegetable oil to achieve the desired level, where the rings are almost submerged while cooking. If using a thermometer, aim for 360°F. Alternatively, utilize a deep-fryer set to the same temperature. If a thermometer isn't available, wait until the oil shimmers uniformly.

Fry the calamari in small batches until they turn golden brown, approximately 2-3 minutes. Flip the rings once during cooking and remove them once the flesh beneath the breading loses its shine and translucency. Avoid overcrowding the pan; only add enough rings to cover the bottom without touching or overlapping. Overcrowding leads to a drop in oil temperature, resulting in greasy, unappetizing calamari.

• For crispier calamari with a smoother interior, increase the oil temperature to 400°F and fry the squid for no more than 1-1.5 minutes.

Pan-fry sliced squid with flavorful seasonings for a speedy and delightful dish or appetizer. Squid cooks rapidly, needing only 30-45 seconds, and its gentle, versatile taste complements various spices. Begin with cleaned tentacles and the squid body flattened and sliced into 1-2' squares.

Heat 1/2 tablespoon of oil in a skillet over medium-high heat. Ensure the oil is sufficiently hot for quick cooking; prolonged exposure to oil toughens the squid, making it rubbery.

Sauté any aromatics in the hot oil for 1-2 minutes. Aromatics, comprising small vegetables and herbs, soften when heated and are integral to cuisines worldwide. Allow them to soften in the hot oil for a few minutes before proceeding. Consider incorporating the following (quantities per squid being cooked):

• 1-2 cloves garlic, minced.
• 1/4 cup diced white onions.
• 1/3 cup diced chili peppers.

Add a small batch of squid and cook for 30 seconds. Avoid overcrowding the skillet to prevent rapid temperature reduction, which can compromise the cooking process. Place enough pieces in the skillet to allow for movement and stir frequently. For a large skillet, one whole squid should suffice.

Sprinkle with desired seasonings and toss for an additional 10-25 seconds before removing. Ensure the squid cooks until it turns white and is no longer translucent. Then, add your chosen spices and thoroughly mix before serving immediately. Enjoy it mixed with pasta or on its own. Experiment with:

• 1 tablespoon of soy sauce and a handful of chopped coriander
• A pinch of salt, black pepper, and lemon juice to taste.
• Salt, black pepper, and the squid's own ink.

• Cook the squid quickly -- it doesn't require much time to become tender, but prolonged cooking will make it tough.
• If your squid is too chewy, it's been overcooked.

• Squid can be slippery, so exercise caution when handling it. Always cut away from your body, not towards it.