{"id":93,"date":"2009-04-27T15:35:47","date_gmt":"2009-04-27T05:35:47","guid":{"rendered":"http:\/\/brigidtreloar.com.au\/blog\/2009\/04\/27\/squid\/"},"modified":"2021-02-08T23:05:42","modified_gmt":"2021-02-08T13:05:42","slug":"squid","status":"publish","type":"post","link":"https:\/\/brigidtreloar.com.au\/blog\/2009\/04\/27\/squid\/","title":{"rendered":"Cooking Squid"},"content":{"rendered":"

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On ABC NSW radio\u00a0<\/strong><\/span><\/span><\/h2>\n

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\"Whole<\/p>\n

SQUID – technically squids are molluscs but don’t have an external shell. They belong to a subgroup, cephalopods<\/em>, which includes octopus and cuttlefish.<\/h3>\n

This is a picture of a loligo squid also known as Hawkesbury squid (Loligo formosa<\/em> and Loligo chinensis<\/em>). It is smaller and usually more tender than other types of squid (eg. Gould’s squid [Nototodarus gouldi]<\/em>).<\/p>\n

SQUID CLASSES:<\/strong> <\/span>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?\u00a0 See www.sydneyfishmarket.com.au<\/span> for Seafood School class details.
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Frequently asked questions:<\/strong><\/h2>\n

Not all squid are calamari. What\u2019s the difference?<\/em><\/strong><\/span><\/h2>\n

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.<\/h3>\n

What is the best cooking method?<\/strong><\/em><\/span><\/h2>\n

2 types of cooking \u2013 low heat, very slowly or high heat, very fast<\/h3>\n

Low heat, very slowly <\/strong><\/span>– 30 \u2013 90 minutes until tender
\n\u00a7 Oven baked \u2013 stuffed with cooked rice or breadcrumbs, currants, herbs (parsley, thyme, sage), covered with fresh tomato sauce, in covered baking dish, moderate oven (180\u00baC\/fan forced 160\u00baC)
\n\u00a7 Braised \u2013 in covered saucepan with red wine, garlic, thyme, salt & pepper<\/h3>\n

OR<\/h3>\n

High heat, very fast<\/strong><\/span> <\/span>– in batches if necessary, until flesh changes from translucent to white, 1-2 minutes.
\n\u00a7 Barbecue or pan fry \u2013 with red capsicum, zucchini, baby eggplant
\n\u00a7 Stir fry \u2013 with fresh asparagus spears, lemon juice, cherry tomatoes
\n\u00a7 Grill \u2013 brushed with oil & lemon or lime juice
\n\u00a7 Shallow fry \/ Deep fry \u2013 salt & pepper squid<\/h3>\n

How do I clean & prepare a squid?<\/em><\/strong><\/span><\/h2>\n

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.<\/p>\n

For more detail follow these step-by-step photos:<\/span><\/h3>\n\n\n\n
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\"Gently<\/a>

Step 1: Gently pull legs<\/p><\/div>\n

\"Remove<\/a>

Step 2: Remove clear plastic quill<\/p><\/div>\n

\"Cut<\/a>

Step 3: Cut off legs & remove beak<\/p><\/div>\n

\"Step<\/a>

Step 4: Pull off skin<\/p><\/div>\n

\"Step<\/a>

Step 5: Cut body open<\/p><\/div>\n

\"Step<\/a>

Step 6: Pull skin off each flap<\/p><\/div>\n

\"Edible<\/a>

Edible parts of prepared Squid<\/p><\/div><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Which parts of a squid can be eaten?<\/strong><\/em><\/span><\/h2>\n

About 80% of squid is edible \u2013 the body, flaps, legs and ink. Discard the guts, eyes and clear \u2018quill\u2019. Wipe over with a damp paper towel to remove the membrane which can be chewy once cooked.<\/h3>\n

What if I can\u2019t get squid, are there substitutes?<\/strong><\/em><\/span><\/h2>\n
\"Whole

Whole baby Octopus<\/p><\/div>\n

\"Cuttlefish\"

Cuttlefish\u00a0<\/p><\/div>\n

Cuttlefish and octopus can be substituted and cooked the same way as squid.<\/h3>\n

How do I stop squid being chewy & tough when it\u2019s cooked?<\/strong><\/em><\/span><\/h2>\n

Squid, cuttlefish and octopus can be tenderised by a number of different methods:<\/h3>\n