Cooking Squid
On ABC NSW radio
SQUID – technically squids are molluscs but don’t have an external shell. They belong to a subgroup, cephalopods, which includes octopus and cuttlefish.
This is a picture of a loligo squid also known as Hawkesbury squid (Loligo formosa and Loligo chinensis). It is smaller and usually more tender than other types of squid (eg. Gould’s squid [Nototodarus gouldi]).
SQUID CLASSES: To learn how to prepare and cook squid or other seafood yourself why not come to a hands-on class at Sydney Seafood School at the Sydney Fish Market at Pyrmont? See www.sydneyfishmarket.com.au for Seafood School class details.
Frequently asked questions:
Not all squid are calamari. What’s the difference?
Calamari is a type of squid and is usually more tender and more expensive. If it’s not a calamari retailers will sell it as a squid. It will be thicker flesh and cheaper price.
What is the best cooking method?
2 types of cooking – low heat, very slowly or high heat, very fast
Low heat, very slowly – 30 – 90 minutes until tender
§ Oven baked – stuffed with cooked rice or breadcrumbs, currants, herbs (parsley, thyme, sage), covered with fresh tomato sauce, in covered baking dish, moderate oven (180ºC/fan forced 160ºC)
§ Braised – in covered saucepan with red wine, garlic, thyme, salt & pepper
OR
High heat, very fast – in batches if necessary, until flesh changes from translucent to white, 1-2 minutes.
§ Barbecue or pan fry – with red capsicum, zucchini, baby eggplant
§ Stir fry – with fresh asparagus spears, lemon juice, cherry tomatoes
§ Grill – brushed with oil & lemon or lime juice
§ Shallow fry / Deep fry – salt & pepper squid
How do I clean & prepare a squid?
Clean squid, remove head and eyes, reserve tentacles. Rinse and pat dry. Cut tube open, lay flat and score the flesh (on the inside) and flaps with angled cuts, turn the squid and repeat to form a diamond pattern. Cut squid and legs into bite size pieces.
For more detail follow these step-by-step photos:
 Step 1: Gently pull legs  Step 2: Remove clear plastic quill  Step 3: Cut off legs & remove beak  Step 4: Pull off skin  Step 5: Cut body open  Step 6: Pull skin off each flap  Edible parts of prepared Squid |
Which parts of a squid can be eaten?
About 80% of squid is edible – the body, flaps, legs and ink. Discard the guts, eyes and clear ‘quill’. Wipe over with a damp paper towel to remove the membrane which can be chewy once cooked.
What if I can’t get squid, are there substitutes?
Whole baby Octopus
Cuttlefish
Cuttlefish and octopus can be substituted and cooked the same way as squid.
How do I stop squid being chewy & tough when it’s cooked?
Squid, cuttlefish and octopus can be tenderised by a number of different methods:
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Marinate in milk, yoghurt, kiwi fruit or papaya (paw paw) for a couple of hours.
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Marinate in lemon or lime juice for 15 –30 minutes depending on size.
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Pour boiling water over the squid and stand 1-2 minutes. Drain and cook squid.
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Traditionally fishermen would hit the squid against the rocks to tenderise. To simulate this at home, clean the squid by removing the guts and hit the squid with a meat mallet which breaks some of the muscle fibres.
Salt & Pepper Squid
For a simple salt and pepper squid, pan fry, deep fry or barbecue squid. Combine sea salt flakes, cracked black pepper and szechuan pepper in a mortar and pestle or food processor. Coarsely crush and sprinkle over cooked squid.
For a crisp coating:
Combine salt and pepper mix with cornflour, tapioca or potato starch.
Dip squid in lightly beaten egg white then in flour mix. Shallow or deep fry.
Serve with lemon wedges.
Visit www.sydneyfishmarket.com.au for more seafood recipes; advice on seafood purchasing, storage and cooking; species information and answers to frequently asked seafood questions. Information about seafood cooking classes can be found on the Sydney Seafood School link.
In: Recipes, Radio, Seafood · Tagged with: Calamari, Cephalopods, Cuttlefish, Octopus, Recipes, Salt & pepper squid recipe, Seafood, Seafood preparation, Squid
7 Responses to “Cooking Squid”
Recipe Collector - May 21, 2009
Thanks a lot for this great post! Now I know how to clean and cut the squid properly.
Brigid - May 23, 2009
Thanks for the feedback, good to hear it was useful. Once you do it yourself let me know if there is any more information you need – or any other cooking questions.
Kate - August 10, 2009
Awesome, I’ve always been too scared I’d stuff it up to try cooking squid… But then again I’ve eaten in supposedly good restaurants that stuff it up so I’ve gotta try to do it myself if I want to eat nice squid! =D
Mary Smith - March 2, 2011
Thank you, the best layout in a long time. Stunningly simple and clear. Having it like this takes away the tension I usually get when I have not cooked squid or octopus for a long time.
Brigid - March 2, 2011
Thanks for your feedback, Mary. I try and write the way I learn best, and then just get stuck in and give it a go.
Crusty Herron - August 13, 2012
Thank you Brigid, you have helped me to educate some of my friends who, when it comes to cooking squid, are absolute barbarians. I can now sit back and let others do the work for me. Thanks again for your site. I have been a fan for years.
Brigid - August 13, 2012
You think like I do, Crusty – get the friends working! It’s the best icebreaker, especially for guests who don’t know each other.
I’ve become a bit slack putting new things on my website but will try and get some more ‘how to’ things up. In the meantime have a look at the Youtube videos we did for lots of different seafood preparation on the Sydney Fish Market website (http://www.sydneyfishmarket.com.au).
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