I caught some squid. Does anyone know of any good recipes?

Question

Haow can I cook this squid?

Answer 1

Here are a few great recipes! I particularly like the Crispy Cornmeal recipe for people who have never tried Squid before! - But do try Oriental Squid stirfry as it is awesome! - The most important thing with Squid is you must not overcook it! as it will be rubbery and as tough as old boots! - Always test them as you are cooking

Aros Negri

Ingredients:
3 tablespoons extra-virgin olive oil
1 pound cleaned squid bodies -- cut into 1-inch pieces
2 medium tomatoes -- seeded and grated
1 small yellow onion -- peeled and finely chopped
3 cloves garlic -- peeled and minced
6 cups fish stock
2 teaspoons sweet paprika
3 cups Spanish paella rice or short-grain Italian rice
salt
2 1/2 teaspoons squid ink

Directions:
Heat oil in a 16"-18" paella pan or large skillet over medium-high heat. Pan will span two burners; rotate pan occasionally for even cooking. Add squid and cook, stirring frequently, until all juices exuded by squid evaporate, about 5 minutes. Squid should be firm.
Reduce heat to low, add tomatoes, onions, and garlic, and cook, stirring occasionally, for 3 minutes.
Set aside 1/4 cup stock in a small bowl. Heat remaining stock in a medium saucepan over medium heat. Add paprika and stir until dissolved.
Stir rice into paella pan, generously season with salt, then slowly add hot stock. Increase heat to medium-high and cook, without stirring, until rice begins to swell, about 10 minutes.
Mix squid ink into reserved stock, then pour into pan. Stir once, then reduce heat to low and cook until all liquid evaporates, about 10 minutes. Remove from heat, cover with a clean dish towel, and cool for 20 minutes. Serve from pan at room temperature.

Squid in mustard and ginger sauce

Ingredients:
1 pound Squid
1/2 cup Basic Chicken Stock (or use canned; not bouillon)
1/2 cup Dry white wine
1/4 cup Whipping cream or half-and-half
1/2 teaspoon Grated fresh ginger
1 tablespoon Butter
1 tablespoon Flour
Salt; to taste
Freshly-ground black pepper; to taste
1 tablespoon Dijon mustard
Directions:
Clean and cut the squid into circles. You simply cut off the head of each and remove the filling from the tube, or body. Don't forget the plastic-like backbone of the squid. You will find it within the tube of the fish while you are digging around. Rinse the tubes and you are ready to begin. I also save the tentacles, though not the head, for other dishes.
Bring the stock, wine and cream to a heavy simmer and allow to reduce by one-third. Add the ginger and the roux which you made by cooking the 1 tablespoon flour in 1 tablespoon butter. Cook the sauce, stirring, until thickened. Taste for salt and pepper. Careful with the pepper; little, if any, is needed.
Stir in the mustard. Add the squid and cook just until the squid are tender, about 5 minutes.
Serve in small boats or bowls with plenty of good French bread for sopping up the very rich sauce. This is a wonderful dish for a first course. It is very rich.

Oriental squid stirfry

Ingredients:
2 fresh squid, cleaned and washed
8 ounces baby corn
8 ounces shitake mushrooms
14 ounces can coconut milk
1 mild red chilli
2 cloves garlic
2 tablespoons fresh coriander PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 large handful coriander
1 stick lemongrass, chopped
2 tablespoons sesame oil
light soy sauce
salt
pepper
3 ounces basmati rice

Directions:
De-beak squid, separate hoods from tentacles, slice hoods into 1/4-in hoops and tentacles into pieces approx 3/4-in long.
Cook the rice, using the can of coconut milk instead of water.
Roughly chop mushrooms into large slices, slice baby corn down the centre lengthways, crush two cloves of garlic, roughly chop large handful of coriander leaves and deseed and finely chop the chilli.
When rice is ready, drain and add half the chopped coriander and season with salt and pepper to taste.
Heat the sesame oil in base of a wok until hot and then add the garlic, chilli and lemongrass, and a drizzle of soy sauce, stirring all the time.
After about 30 seconds, add the baby corn, followed 1 minute later by the mushrooms. Season to taste.
Stir for about another 2 minutes and then add squid and coriander. Keep stirring and as soon as squid turns opaque, take pan from heatServe immediately on a bed of the rice.

Squids with mushrooms

Ingredients:
200 grams Squids (cleared and cut)
50 grams Onions (cut)
7 grams Garlic- (cut)
1 tablespoon Green dill (finely cut) -
1/2 teaspoon fenugreek or trigonella seed, ground)
2 tablespoons Soya sauce
1/2 teaspoon fennel seed
1 tablespoon Sherry (Wine)
Salt to taste
45 grams Butter
50 grams Cream
1/2 tablespoon lemon juice

Directions:
This recipe is pleasant to those who do not like a smell of seafoods and prefers one of mushrooms even without mushrooms. Mix soya sauce, sherry, trigonella seed, fennel seed, garlic, green dill. Let it stand for not less 2 hours. The cleared and cut squid throw in strongly boiling, some salt water. To wait till it curl and becomes soft about 2 or more min. It cannot be digested. Drain. Add the squids to a soya mixture. Stir well and wait about 5 min. In the meantime butter with onions fry up to softness, but not brown. Add sherry and cook to evaporate alcohol. Remove from fire, add cream, lemon juice, stir well and not heat any more! Add a squid with salt to taste and do not warm up more. Made correctly it has no smell of the sea, and its taste and smell reminds mushrooms. I name it mushroom-gamma. For the majority of fans of perfect kitchen(cuisine) it is pleasant, even when they hate squids. this recipe serves/makes 4

Crunchy cornmeal fried squid

Ingredients:
1 pound Squid; cleaned and sliced
1/2 cup All-purpose flour
1/2 cup Cornmeal
1/2 teaspoon Freshly-ground black pepper
Oil; for deep frying

Directions:
Heat 4 inches of neutral-flavored oil in large heavy pot to 360 degrees. Drain any remaining liquid from squid.
In a large bowl, combine flour, cornmeal and pepper. Working in batches, drop a handful of squid into flour mixture and toss to coat evenly.
Lift out of flour, shake to remove excess, and drop carefully into hot oil. Cook briefly until golden, about 1 to 2 minutes.
Remove squid from oil with slotted spoon and drain on paper towels. Repeat with remaining squid until all are fried. Serve warm with chipotle mustard dipping sauce.
This recipe for Crunchy Cornmeal Fried Squid serves/makes 4

Answer 2

Calamari

Answer 3

Pull out the innards, slice into rings and dredge in flour and fry into calamari.....dip into garlic aoili YUMM