Aren’t squid one of the strangest edible creatures on the planet? Not only do they bleed a fishy black ink, but they lack any real skeletal structure and vary in size from centimeters to 15 meters in length.
Imagine the size of that breaded calamari.
If you are looking to try cooking a new protein this year, try buying yourself some fresh or frozen squid. You can find frozen squid in many Asian or Mediterranean markets. Just don’t defrost it until the day before you are planning to use it as it is highly perishable.
Despite their oddities squid or calamari are delicious sauteed, fried and braised. The key is either very quick cooking, or long cooking otherwise you will have rubbery little mini tires that will take minutes to chew through. If you are looking for recipes for squid, then this cold calamari salad recipe is, in flavour, very much like a ceviche. However, in this case the squid is very quickly cooked and chilled before being marinated. Serve as an appetizer with nice crusty bread.
Cold Lemony Calamari Salad(serves 2)
Combine in a bowl the lemon juice, jalapeno, red onion, and tomato. Sprinkle in a teeny pinch of salt and pepper. Clean squid. I won't detail how to do this here, but there is a great video on how to clean squidavailable on youtube. You want to discard everything but the tube and the tentacles. Cut tube into 1 cm rings and leave tentacles whole. Rinse and dry squid as much as possible.
Bring a large pot of water to a boil and add a tablespoon of salt. On the side fill a bowl big enough to hold the squid, with cold water and a handful of ice. The squid doesn't need to cook for very long, but it will depend on how big your squid are. Try it with a ring or two at first and then taste it to make sure it is cooked but still tender. Mine only took 45 seconds. If you don't think you can get the squid out of the water quick enough, you can do it in two batches. Add squid to water, let it cook for 45 seconds (or your equivalent) and then transfer to the ice bath for 5 minutes, or until cool. Drain well and toss into lemon juice mixture. Cover and refrigerate for 1-2 hours.
Chop the cilantro and add to the squid. Taste and add salt and pepper if necessary. Transfer to a serving plate and serve cold.