What is a good method to cook squid?

Question

It is pre-frozen squid with the body and tentacles. I'm not too into fried foods, would prefer sauteed or something.

Answer 1

****Thai Squid

There's another excellent Thai recipe for squid, less
volcanically hot but excellent now that basil & tomatos
are both good. You have to do this really, really fast --
take it off _before_ you think it's done --- it'll finish
cooking on the way to the table.

1/2 lb squid, cleaned, cut in rings & tentacles
big handful of basil leaves
1 small white onion, cut into curly chunks about 1 inch square
2 scallions, cut into threads
1 or 2 fresh tomatos, cut in eighths
3 fresh chiles, your choice, seeds removed, cut into strips
1 clove garlic, minced
1 tablespoon naam pla (fish sauce)
1 tablespoon naam prik pao (thai chile sauce)
2 tablespoon cooking oil.
1 teaspoon sugar (optional)

Heat a wok very hot. add oil, garlic, pause for garlic to brown, then add onion, scallion, pause again, then tomato, squid, fish sauce, naam prik pao, chiles slices & basil. Stir. Add about 2 tablespoons of water, and a pinch of sugar if you like that. Stir again and cook until everything's hot but do not overcook.

Remove & serve instantly.

****Squid Sauted with Garlic and Lime

1 lb. squid or cuttlefish
2 green onions
2 Tbs. peanut oil
1 head finely chopped garlic (about 1/4 cup)
1 tsp. freshly ground white peppercorns
1/2 tsp. sea salt
1 Tbs. lime juice

Clean the squid and cut into 1-inch rounds; leave tentacles whole. Drain well and squeeze gently to remove any water that may be trapped inside the rounds. (If using cuttlefish, score the steaks on the exterior surface with a diagonal criss-cross pattern without cutting through. Then cut into bite-size rectangles.) Let sit at room temperature at least 20 minutes before cooking. If the surface is still wet when you are ready to cook, pat dry with a clean towel.

Trim off and discard the root tip of the green onions and 1/2 of the green parts. Slice thin rounds from the white part to yield 1 Tbs. Chop coarsely. Cut the remainder of the stalks into 1 1/2-inch segments; then cut lengthwise into fine matchstick slivers.

Heat a wok until its surface is smoking hot. Add the oil and saute the garlic over medium heat until it is faintly golden. Increase heat to high and add the squid. Saute with frequent stirring until the squid begins to lose its translucence. Add the white pepper and salt. Continue to cook until the squid is just cooked through.

Toss in the chopped green onions and sprinkle with lime juice. Stir and quickly remove from heat onto a serving dish. Garnish top with the green onion slivers.

Serves 3-4 with other dishes in a shared family-style meal.

****Sizzling Stir-fried Squid with Chillies and Fragrant Herbs
Ingredients
1 lb. fresh squid
5-7 red and green serrano peppers, or 4 jalapeno or fresno peppers, chopped
5-7 cloves garlic, chopped (about 1 - 1 1/2 Tbs.)
2 1/2 Tbs. peanut oil
2-3 Tbs. fresh or frozen rhizome (gkrachai), cut into very fine inch-long slivers
4 kaffir lime leaves, torn into small pieces
1 cup holy basil (bai gkaprow), or substitute with Thai sweet basil (bai horapa)
1 jalapeno, serrano or fresno pepper, cut in half lengthwise and each half at a slanted angle 1/4-inch thick with seeds
A few short sprigs of fresh green peppercorns (optional)
1-2 Tbs. fish sauce (nahm bplah), to taste
1 tsp. granulated sugar
Measure Clean the squid and cut into 1-inch rounds; leave tentacles whole. Drain well and squeeze gently to remove any water that may be trapped inside the rounds. Let sit at room temperature at least 20 minutes before cooking. If the surface is still wet when you are ready to cook, pat dry with a clean towel.

Pound the chillies and garlic with a mortar and pestle until pasty. Prepare the remaining ingredients as instructed.

Heat a wok over high heat until it is smoking hot. Swirl in the oil to coat its surface and wait 10-15 seconds for it to heat. Add the chilli mixture and sauté until aromatic and the flavors well-blended. Toss in the squid. Stir-fry over high heat for about half a minute, or until the squid begins to loose its translucence. Add the slivered rhizome, kaffir lime leaves, holy basil, pepper slivers and green peppercorn sprigs.

Stir-fry another minute and season to taste with fish sauce and sugar. Continue to stir-fry until all the squid has changed from translucent to opaque white and the pieces are curled along the edges. Transfer to a serving plate.

Serves 3-4 with rice and other dishes in a shared family-style meal.

Answer 2

Thaw to room temperature, season lightly then grill (BBQ grill or even stovetop grill). Serve with sauteed vegies that are on the crunch side to give you a different texture from the squid; and you can use light soy sauce as a dip.

Enjoy!

Answer 3

I had this stir fry squid at a Chinese restaurant once, it was pretty good.. had snow peas, carrots and other chinese vegetables with it. I didn't see any tentacles so I would keep them out. I'm not sure what kind of sauce they used but it was a little spicy, kinda like a Thai sauce.

Answer 4

Thaw. Slice into even sized parts. Heat olive oil and butter. Saute that callamari until soft. Don't over cook. Toss with pesto, marinara, or just salt. Yum.

Answer 5

The Japanese eat it raw. Just cut it into small slices, and serve with soya sauce mixed with a dash of wasabi.

Answer 6

marinate in citrus juice and olive oil. Grill over high heat. don't overcook. sprinkle with sea salt or kosher salt, freshly ground black pepper and if you have any kind of fresh chopped herb. Eat as soon as it won't burn you

Answer 7

it is pretty good deep fat fried and served with coctail sauce...cut into round petals looks like o's ...dip in egg and then bread in flour salt and pepper....i like to add a touch of old bay.....do not over cook...