how do you cook raw squid?

Answer 1

(m)

The easiest way to start is to buy cleaned squid. You will find it separated into tentacles and body. Leave the tentacles intact and slice the body into 1/4" oval rings. If you buy fresh or frozen uncleaned squid, you will need to clean it. This is quite easy. The International Squid Cookbook by Isaac Cronin (Aris Books, Berkeley, 1981) gives a particularly easy way to accomplish the task. Squeeze out the beak. Then pull the head with tentacles from the body. Then remove the quill and clean out the innards. If you are squeamish, purchase your squid cleaned. Note that approximately 3 pounds of raw squid yields approximately 2 pounds of cleaned squid.

Now for the recipe:

1 lb cleaned squid tentacles and body cut into 1/4" rings.


Place into boiling water and boil for 2-3 minutes. Drain and run under cold water to cool.

In a bowl combine the following:

6 scallions, chopped
3 sprigs cilantro, chopped
3 sprigs parsley, chopped
1/2 sweet red onion, finely chopped
2 TBS olive oil
1 lemon fresh squeezed
1 TSP red wine vinegar
pinch oregano
1/4 tsp fresh cracked pepper
salt to taste


Add the squid and mix thoroughly.

Refrigerate for four hours and enjoy

Answer 2

Score the meat on the fleshy side with a knife but not all the way through so it is ragged. The squid has to be cut down one side so you can lay it out flat. Then heat a pan with a little oil. Take the pan and place in the squid for about 30 seconds each side. Not too long or it will turn to rubber and be unedible.

Or you can cut it into rings and Shallow fry in a little oil. But it is a bit more difficult to tell when the squid is done properly. You can cook it with lots of things but just dont cook it for too long. I like a litle splash of Tobasco sauce in the oil. Or some lemon shavings...........yummmmmy.

Answer 3

The simplest ways of cooking squid are:
1) fried in a shallow pan in olive oil at moderate heat. It will stay more tender and pick up more flavour if you put in 1 or 2 peeled garlic cloves at the same time
2) "a la plancha", in other words on a grill pan or, even better, on a BBQ
3) in batter (like fish) in a shallow pan with oil

Answer 4

the way i do it is to slice up to around 1cm so you get good chunky circles
put some olive oil in a pan
finely slice a thumb size peice of ginger
finely slice a small chillie deseeded
Fry all on a hot heat for around 1-2 mins ans you dont want the stuff to taste like rubber.
Take out of the pan and stir fry your favorite vegtables finely sliced and add a few drops of fish sauce
enjoy

Answer 5

Literally just fry it for a minute or two. Scoring and coating in flour do help a little but its up to you. It doesn't take long to cook. I would recommend any Rick Stein recipes.

Answer 6

If you cooked it, it wouldn't be raw now would it??
(no one will ever get to read this answer because they'll get p*ssed off after reading the Betty Crocker cookbook Artfrenzy decided to cut and paste)

Answer 7

Score it with a knife and pan fry with some lemon and a little olive oil. Fricken yummy Mr Bigglesworth!

Also (completely unrelated) try roasting a Pork joint in Coke / Cherry Coke - believe me, it's worth a try!

Answer 8

you have to clean it thoroughly(turn it inside out with a rolling pin then scrape it clean)then shallow fry some battered rings of the squid until the batter is crispy(mmm calamari yum)
hope i am of some help to you x

Answer 9

Score it with a knife (not cutting all the way through) and fry in a little oil for one minute turn and repeat on the other side.

Answer 10

How to cook a squid (and an octopus and sepia, too)


Seafood reigns on the Greek Lenten table, and the kings of the sea at this time of year are most definitely in the ungainly family of cephalopods: octopus, squid, and sepia (cuttlefish). On Clean Monday, for those who haven’t had time to prepare, these are sold on street corners, or in cans, but such preparations pale in comparison to a home-cooked appetizer or main course made with the season’s favorite seafood.

In Greece, where fishmongers, like ornery taxi drivers, are in a category of oftentimes less than credible professionals (they’ll sell you anything as fresh, a habit even the ancient Greeks documented unabatedly), it’s important to know the difference between a recent catch from the wine-dark sea and one that hails from the shores of Africa, has been frozen and defrosted and sprayed with water, to look fresh.

Anyone who has traveled to Greece during the peak of summer or who has eaten out in seaside tavernas, will surely have noticed octopus drying in the sun. It used to be that octopus was culled almost exclusively from local waters, but alas, the Aegean hasn’t much of a fresh catch left. Most of it is, in fact, from abroad.

To know a fresh octopus, one has to recognize it first by color—deep, glossy purple-black. If one stands witness to a just-caught octopus, then surely the rock-beating habits of macho Greek fishermen will have made a lasting impression. Tradition has it that it must be rapped a biblical 40 times against a rock in order to soften its tough, leathery flesh. Modern-day fishermen flash freeze it (the freezer breaks down cell structure, too, making the octopus tender) or spin it in a dry washing-machine-like contraption that simulates the hand beating.

Fresh octopus is invariably tougher than frozen, but also tastier. It seldom if ever needs salt in any of its preparations, whereas frozen octopus is a great unknown in terms of its savoriness. I have cooked frozen octopus that was tasteless and others that were just fine as far as salt goes.

In Greece there are various methods for cooking an octopus, no matter what its final destination is (whether in a stew, for example, or on the grill). It is almost always cooked first before one does anything else with it. A restaurant chef will probably tell you that the best way to prep an octopus is to braise it in the oven with wine, olive oil, bay leaf and other herbs, and then to use it as desired, braised further in any of the numerous stews that call for it in Greek cuisine, or grilled. Others poach their octopus in plenty of red wine and olive oil. I opt for neither, relying instead on the octopus’ own juices: I cook it in a dry pot, covered and over very low heat, until it exudes its "sea" of dark pink juices. Depending on size, it takes anywhere between 30 minutes and an hour or so for this preliminary tenderizing.

One must, of course, take care to have cleaned it beforehand, which is easy: Just cut off the hood (if you want to cook this, too, invert it and wash out all the viscera on the inside), and then cut the octopus close to its stumpy base. Squeeze out the little black beak and cartilage, and voila, it’s ready for the cooking pot. Always cook it whole then cut it, lest it shrink too much and dry out.

Squid and cuttlefish are two other Greek favorites, during Lent and at most other times of the year, too. Both need to be washed well, usually under running water. First remove the tentacles and discard the longest, string-like tentacles. Then, with the water running, scoop out the viscera and remove and discard the hard piece of cartilage. In the case of the cuttlefish, which is larger and tougher, you may have to use a knife to remove it.

Both squid and cuttlefish benefit from two extremely contradictory cooking methods: They require either very little cooking, i.e. for no more than two or three minutes on a grill or in a hot sauté pan, or very long cooking, for say at least an hour to hour and a half, if the dish in question is a stew. Anything in between will render the squid and cuttlefish rubbery and tough. The fresh-frozen issue is iffy, here, too. Most of what we find at market is, in fact, frozen. Frozen squid has considerably less taste than fresh, and it’s worth seeking out a reputable fishmonger who can ensure that what he’s proffering is, indeed, fresh. Ditto for the cuttlefish, which seldom comes complete with its mysterious ink because the fragile ink sacs get crushed in the packing.

All cephalopods benefit from various types of cooking. Octopus is especially delicious on the grill, but so is large squid and cuttlefish. All three are also delicious in the stew pot, with wine and/or tomatoes, herbs, greens, potatoes and more. Octopus and squid also are excellent in seafood salads, whereas the larger cuttlefish is a little too tough for the salad bowl.
enjoy