Squid and calamari recipes

ABC radio segment (www.abc.net.au)

by Jen Lacey

Inspired by the discovery of a sardine, whiting and a red mullet inside a squid, Deborah invited food consultant and author Brigid Treloar to share some recipes and tips on cephalopods – better known as squid, calamari, cuttlefish and octopus.

Deb turned her added surprise into a stock, but Brigid reckons that as long as they’re intact, they would have made an ideal entree.

But what else can you do with squid?

General tips for cooking squid:

On a low heat – very slowly for 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.
Braised – covered saucepan with red wine, garlic, thyme.

OR

On a high heat – very fast, in batches until flesh changes from translucent to white, for 1-2 minutes.
Barbecue or pan fry with red capsicum, zucchini, baby eggplant.
Stir fry with fresh asparagus spears, lemon juice, tomatoes.
Grill by brushing with oil & lemon or lime juice.
Shallow or deep fry (see below for Salt and pepper squid).

 

Salt & Pepper Squid:
(Pan fry, deep fry or barbecued)

Combine equal quantities of 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, dip squid in lightly beaten egg white then salt and pepper mix with cornflour, tapioca or potato starch.

Shallow fry, deep fry or barbecue for 1-2 minutes.

 

Barbecued squid apple and cashew salad:
Serves 4

Ingredients:
450g squid
Juice and zest of 1 lime
1 medium red chilli, seeded & chopped
1 clove garlic, thinly sliced
Oil

Dressing:
2 tablespoons lime juice
1 tablespoon castor sugar
Generous pinch salt

Salad:
1 red apple, thinly sliced, skin on
1 avocado, diced
70g snow pea sprouts, tailed, thinly sliced diagonally
2 green onions, thinly sliced
1/3 cup coarsely chopped unsalted roasted cashews
1/4 cup coarsely chopped coriander leaves
1/4 cup coarsely chopped mint leaves

 

Method:

  • 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.
  • Place Squid in a bowl with lime juice, garlic and chilli, and marinate for 15-20 minutes.
  • Heat barbecue or char-grill plate.
  • Combine dressing ingredients in a large bowl.
  • Brush barbecue with oil and cook Squid, including garlic & chilli, in batches if necessary, over a high heat until just cooked, when the flesh changes from translucent to white, about 1-2 minutes.
  • Remove Squid from heat, toss with dressing and set aside to cool.
  • When squid is cool toss with apple, avocado, snow peas, green onions, cashews and herbs.
  • Salad could also be served in baby cos or iceberg lettuce leaves.

 

Alternative Species: Cuttlefish, Calamari or Baby Octopus (omit scoring, cut into quarters).

 


| | © 2021 Brigid Treloar