How would you cook squid?-not frying with batter?

Question

Hello-I love squid but am getting bored with deep frying in a batter-I remember at a restaurant I was served squid that was marinated in lime-and it was very tender.
I tried this but found it too rubbery-all help appreciated ;)

Answer 1

The most important thing to remember when cooking squid is to remember the 2 or 20 rule. Either cook it for 2 minutes, or you have to wait for 20 minutes. If cooked for more than 2 minutes squid will toughen up, and the only way to get it tender again is to cookit for at least 20 minutes.
(side note is that cooking it for the 20 minutes will result in a significant amount of Squid Shrinkage, and it won't look at impressive.)

Answer 2

Grilled Squid on Watercress

Ingredients:
1-1/2 lbs Clean, medium-size Squid (about 16 pieces plus tentacles)
¼ tsp Salt
¼ tsp Freshly Ground Black Pepper
2 Tbs Virgin Olive Oil
1 tsp Italian Seasoning
1 Bunch (Large) Watercress, stems removed leaves thoroughly washed and dried.
1 Tbs Peanut Oil
1 tsp Sherry Vinegar
Dash Salt

- Bring 6 Cups water to a boil in a large saucepan. Drop the squid and tentacles into the boiling water and cook for 1 minute. (The water will not even return to the boil.)

- Drain the squid in a colander; their residual heat will help them dry.

- After emptying out any water remaining in the bodies of the squid, arrange them in a dish and sprinkle them with the ¼ tsp salt, pepper, olive oil, and Italian Seasoning.

- Just before serving time, heat a grill until very hot. Toss the watercress with the peanut oil, sherry vinegar, and dash of salt. (Toss the salad just before serving, since watercress greens wilt quickly.) Arrange the salad on 4 plates. (It is imperative that the grill be very hot and the rack clean so the squid is nicely marked but does not stick to the rack.)

- Skewer the squid and tentacles, dividing them among 3 or 4 skewers, and cook them on the clean rack of the hot grill for 1-1/2 minutes on each side.

- Remove the squid and tentacles from the skewers and arrange about 4 squid per person with some of the tentacles on top of the watercress on each plate. Serve immediately.

Answer 3

They just pan cooked it with either lime or all the places I have seen lemon any ways did you try cooking it with some white wine? if not try that also the reason it tasted rubbery was that you over cooked it squid is one of the easiest thing to over cook if you don't believe me go to a restaurant and ask they will tell you. so it should only be a couple of minutes at most. Well good luck wish I could help more.

Answer 4

How to Make Marinated Squid and Fennel

Serve this squid as an elegant appetizer. Serves six as a starter.
Instructions

* STEP 1: Pull the head and body of the squid apart.
* STEP 2: Cut off tentacles just below eyes, and cut in half.
* STEP 3: Rinse body sac well, and peel off purple membrane.
* STEP 4: Pull flaps gently from body sac to avoid tearing, and thinly slice.
* STEP 5: Cut body sac in 1/3-inch rings.
* STEP 6: Cook squid with lemon juice for about 45 seconds in a large saucepan of boiling water. The water probably will not return to a boil.
* STEP 7: Drain and refresh under cold water.
* STEP 8: Whisk together red wine vinegar, minced oregano, fennel seeds, minced garlic cloves, and salt and pepper to taste.
* STEP 9: Add oil in a stream, whisking well.
* STEP 10: Add squid and fennel, trimmed and quartered, or celery, cut in thin diagonal pieces.
* STEP 11: Let marinate chilled for a least 4 hours.

Answer 5

1. Squid in Dark Soy Sauce.
2. Curry Squid.
3. Sweet & Sour Squid.

Do not overcook the squids because they will become ''rubbery''.

Answer 6

i dont like squid personally but, marinade the squid in lime juice, red chilli and garlic. add a very small amount of oil to a pan and flash-fry it no longer than a minute to avoid it going rubbery

Answer 7

you need to bash the squid first most Greeks now wash them in th washing machine lol.

Calamari, the squid ranges from one inch in size up to eighty feet, but the most common size for eating is less than twelve inches. Although the tentacles are edible, the body is the prime section of meat which can be stuffed whole, cut into flat pieces, or sliced crosswise into perfect rings. Squid lends itself to just about every cooking method imaginable and is often eaten raw in sushi dishes. Squid is available fresh, canned, frozen, dried and pickled.

For quick cooking, choose smaller squid with clear eyes and moist flesh. Smaller squid is more tender than the large ones. The aroma should be clean like the ocean with no strong, fishy smell. Cover tightly and refrigerate in the coldest section or on a bed of ice. Fresh squid should be used within two days or cleaned and frozen immediately for later use. Fresh squid is most abundant during spring and summer.

To freeze, place cleaned squid in heavy duty plastic freezer bags, being sure to squeeze out all the air, and seal tightly. Use within two months. If you don't have access to fresh squid, check the freezer section of your market. Cleaned, frozen squid is usually available, but you'll probably end up having to buy two to three pounds at a time. Frozen calamari can easily be thawed under cold running water.

Cooked squid can be refrigerated in a tightly-sealed container for two to three days or frozen for two months.

Squid must be cooked either a very short time or a very long time. Anything in between turns it into rubber. Two minutes over high heat is plenty. Beyond that will require at least 30 minutes to an hour to retenderize it. For salads, parboil the squid by dropping it into rapidly boiling water for no more than one minute. Plunge into ice water to stop cooking. Drain well, cut as desired and use in salads or marinate in your favorite dressing.

Answer 8

I will give you a recipe that you will love. Wash squids well and remove most of the colored skin. Do not cut them now. Boil water with cut onions. Add squids. Test doneness with a fork. Do not overcook them or they will be chewy. Drain them. Now you can cut them in bite sizes. Make a dressing of oil, lemon, salt and pepper. If you add salt during boiling they will shrink and become tough. If you like you can add chopped parsley and or small pieces of green pepper.

Answer 9

it will b rubbery if it's not that fresh - so avoid buying it a supermarkets, find a good local fishmunger.

Slice it up and shallow fry it with lime squeezed in the pan and season with salt and pepper - yummy

to cook it - just a couple of mins; dont overcook it

Answer 10

You are probably over cooking you squid...It doesn't take long especially if Its in rings like normal.......Dry.....Flour... and put into very hot fat......Try 2 mins... then a little more or less until you get what you want..........I have never yet had squid that Isn't a bit tough..........Experiment , to get results.........