How is squid?

Question

How does it taste? What is the texture?

Answer 1

Squid is doing fine, and how are you?

WK

Answer 2

Hi there!!

It depends on where you get it and how it's prepared. If you want to try it at a restaurant, I'd recommend Olive Garden. They have a great breaded and fried squid there, and it's really tasty. Squid has a slightly rubbery texture normally, but if it's overcooked it's hard to bite through and can be tough. Olive Garden does it perfectly every time, I've never been disappointed. Good luck in your squid tasting experience, I'm sure you'll love it!! :)

Answer 3

Cooked right, it's actually quite tasty.

Try this out and find out.

Szechuan Squid

Serves 6
INGREDIENTS:

* 2 tablespoons salt
* 2 teaspoons freshly ground Szechuan peppercorn
* 1 egg
* 3/4 cup ice cold water
* 1 cup all-purpose flour
* 3 to 4 cups oil for deep-frying, or as needed
* 2 lb cleaned squid

PREPARATION:
Stir-fry the salt and black pepper in a heavy frying pan over medium-low heat, shaking the pan, until the salt darkens. Remove from the heat. Cool.

In a small bowl, stir the egg into the ice water. Stir in the flour to form a thick, lumpy batter, being careful not to overmix (the batter should resemble a pancake batter.

Heat the oil to 360 degrees Fahrenheit. Dip the squid into the tempura batter, using your fingers to coat the squid pieces. Add the squid and deep-fry until golden brown and crispy. Drain.


Squid Stuffed with Spinach and Ricotta Cheese

Serves 6

12 squid, about 6 inches each, cleaned.

1/2 lb ricotta cheese
2 lbs fresh spinach, steamed lightly, and
liquid squeezed out
1/4 cup grated Parmesan cheese
1/2 tsp black pepper
1/4 tsp grated nutmeg
2 Tbl finely minced fresh parsley
1 egg, slightly beaten

2 Tbl olive oil
2 cloves garlic, finely minced
1.5 lbs plum tomatoes, pureed in blender
1 Tbl tomato paste
1/2 tsp fresh rosemary or 1/4 tsp dried

1.5 Tbl butter
3 Tbl pine nuts or sunflower seeds

Cut off tentacles so that you have just the body cavity. Make
sure to keep it whole so you can stuff it without leaks. Reserve
the tentacles.

Mix together the ricotta, spinach, Parmesan, pepper, nutmeg,
parsley and egg. Set aside.

Heat the oil at medium in a large heavy skillet or saucepan.
Add the garlic. Stir and cook for a few seconds. Add the tomatoes.
Bring to a boil and add tomato paste. Lower heat and add rosemary.
Simmer sauce for 25 minutes, stirring occasionally.

While the sauce is simmering, stuff the body of each squid only
about 1/3 full of the spinach/cheese mixture. If you overstuff
them, they will explode. You might also want to poke a hole or
two in the body of the squid. Fasten the opening of each squid
with a toothpick.

After the sauce has cooked, place the stuffed squid in the
simmering sauce. Add the tentacles to the sauce. Simmer for 3
to 4 minutes. Then turn carefully and simmer for an additional
3 minutes.

While the squid is cooking, melt the butter in a clean pan and
toss the pine nuts in the butter until golden. Watch carefully;
pine nuts have a tendancy to burn.

Lift out stuffed squid to a warm, flat serving dish with sides.
Spoon sauce around and garnish with pine nuts.


Squid Salad a la Binh

Serves 4

1 lb squid, cleaned
4 cloves of garlic, crushed and chopped fine (1 Tbl)
2-3 small Thai hot peppers, seeded and chopped (1/2 tsp)
1 cup very thinly sliced onions
3 Tbl lime juice
1/4 cup shredded fresh mint
1/4 cup shredded cilantro leaves
2 Tbl nuoc mam (fish sauce)
1/2 tsp sugar
1/4 tsp salt
4 large lettuce leaves

Bring 6 cups of water to a boil in a large pot. Cut the body of
each squid crosswise into 1 inch slices and the tentacles into
1/2 inch pieces. Add the squid to the boiling water and cook
for about 3 minutes, stirring occasionally, just until the water
comes back to a boil. Do not overcook as squid has a tendency
to get tough and chewy when overcooked. Drain immediately.

Combine the remaining ingredients except the lettuce in a serving
bowl large enough to hold the squid. Add the hot, drained squid
and toss until well mixed. Set aside for at least 10 minutes (but
best if marinated for 24 hours) stirring occasionally so that
the dish can develop flavor. Can be kept in the refrigerator for
4-5 days.

Serve on lettuce leaves.

Bon Appetit!

Answer 4

I've had it breaded and fried (calamari) and as an ingredient for a seafood/pasta dish. It tastes slightly fishy like most seafood. It is just a little chewy, but not bad. I tried octopus on two different occasions, thinking it would be like squid. I was wrong, it had a much stronger fish flavor and was like chewing a piece of rubber.

Answer 5

The next time I get the urge to eat squid. I'll just soak my tennis shoes in my fish tank for a couple of days and eat them. Same taste, same texture, same smell...

Answer 6

Usually on menus squid is called calamari. It is delicious. You can have it fried in a Frito Misto. Calamari can be served stuffed or in paella. The Spanish and Italian cooks make the most out of calamari.

Answer 7

it is kind of rubbery ....squid is very unique in that it can be cooked for a short peiod of time and it will be tender or it has to be cooke more than 35 to 40 minutes to become tender,,,now that in between time it will be tough as leather....i prefer to cook it the short period and add it to my dish at the last minute so as in fry it and add to a sauce at serving to maintain the tenderness...deep fried like shrimp is also the way i prepare for myself ...i have more control of the cooking time.....but if you fry shrimp to long it gets tough also....

Answer 8

Call it calamari and cut it up into bits. Fry the bits, cover in spicy marinara and grated cheese. One of the best Italian appetizers there is...sweet, crispy, chewy, yum.

Answer 9

squid is awful...it is rubbery and chewy and not tasty at all. I love seafood, but not squid.

Answer 10

i love it,often it is called calimari and is served with a spicy aoili sauce,yummy ive never had bad squid but sometimes its kinda chewy.