Squid, a versatile and delicious seafood, is popular in home kitchens for its unique texture and ability to absorb flavors. Often called calamari, this cephalopod offers a mild, slightly sweet taste, transforming into various dishes, from quick appetizers to hearty main courses.
Choosing and Handling Fresh Squid
Selecting high-quality squid is the first step toward a delicious meal. Fresh squid should exhibit a shiny, translucent skin. Its flesh should feel firm and springy when gently pressed, quickly returning to its original shape; a slimy or mushy texture indicates spoilage. The eyes of a whole fresh squid should be clear and slightly protruding, not cloudy or sunken.
A fresh, ocean-like smell, rather than a strong “fishy” or ammonia-like odor, indicates quality. Smaller squid, typically around four to six inches, are often more tender. Immediately after purchase, fresh squid should be stored tightly covered in the coldest part of the refrigerator or on a bed of ice and consumed within two days. If buying previously frozen squid, avoid packages with excessive ice crystals or a reddish tinge, as these are signs of improper freezing or freezer burn.
Preparing Squid for Cooking
Cleaning squid is a straightforward process. Begin by grasping the squid’s body in one hand and the head and tentacles in the other, then pull them apart with a slight twisting motion; the innards usually come out with the head. Locate the transparent, plastic-like quill, or pen, inside the body tube and pull it out; discard this inedible cartilage. Next, peel off the thin, purplish skin from the body and fins; removing it provides a cleaner appearance and can prevent a tougher texture.
For the tentacles, cut just below the eyes to separate them from the head. At the base of the tentacles, locate and squeeze out the hard, bony beak, discarding it. Rinse the body tube and tentacles thoroughly under cold running water to remove any remaining residues. Pat them completely dry with paper towels to ensure proper searing during cooking. Depending on the dish, the cleaned body can be cut into rings, sliced lengthwise and scored in a criss-cross pattern for visual appeal and better flavor absorption, or left whole if using baby squid.
Popular Cooking Techniques
Squid requires specific cooking methods to achieve a tender texture, as it can become rubbery if overcooked. It benefits from either very quick cooking at high heat or slow cooking for an extended period. For quick methods, ensure the squid is thoroughly patted dry before cooking, as excess moisture can prevent browning.
Pan-frying involves cooking squid rings or pieces in hot oil for a short duration, typically 1-3 minutes, until opaque and lightly golden. Sautéing also employs high heat, often with garlic, chili, and oil, cooking the squid for 1.5 to 2 minutes until it turns opaque. Grilling similarly demands a very hot grill to sear the squid quickly, usually 2-4 minutes per side, resulting in tender, slightly charred pieces. For larger or tougher cuts, braising or stewing provides tenderness over 30 minutes or more, often incorporating liquids like wine, tomatoes, and herbs.
Serving and Savoring Squid
Cooked squid frequently appears as an appetizer, such as fried calamari, or as a component in main dishes. Its subtle oceanic taste pairs well with bright, acidic flavors; lemon juice is a classic accompaniment. Garlic, herbs like parsley, and spicy elements such as chili flakes also complement squid effectively.
Quick-cooked squid is best enjoyed immediately to preserve its delicate texture. Tentacles are entirely edible and often prized for their slightly firmer texture and unique appearance. Whether tossed in salads, mixed into pasta dishes, or served simply with a dipping sauce, squid offers a versatile culinary experience.