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Squid
Squid

Although Calamari is the name of particular types of squid, the term is widely used to describe the rings of squid that can be prepared using any species of the squid family.

All species are available all year round. Arrow Squid average 325 g in weight and 23 cm in length while Calamari, a smaller species, averages 150 g and 14 cm long.

Buying

Sold whole, in tubes or ring form. Some rings are already breadcrumbed and are usually purchased frozen in kilo portions. For whole squid and calamari, look for firm flesh, head and tentacles intact, and a pleasant fresh smell. If skin is difficult to remove, this indicates that the squid is not fresh. Fresh tubes or rings should be white and without any brown markings.

Storing

Clean and gut before storing. Wrap in plastic wrap or store in an airtight container. Keeps up to 3 days in the refrigerator or you can freeze for up to 3 months providing your freezer operates at -18°C.

Preparing
Firmly but gently grasp the squid with one hand and with the other reach inside the body and pull the head and tentacles away.

Draw out the 'quill' (transparent cartilage) inside the body. Discard.

Grasp the body with one hand and with the other (fingers dipped in salt to aid gripping) pull flaps away and remove skin. Wash thoroughly..

Flaps trimmed and cut into strips or left whole. Tentacles left whole or cut.

Edible parts of squid: Body - may be left whole, for stuffing, or cut into rings or slices.

Cooking

  • As with octopus, squid/calamari should be cooked quickly over high heat, otherwise slowly simmered.
  • The ink is used for darkening sauces and colouring pasta.
  • The most common and popular method of serving squid/calamari is deep fried in rings. They are best served with tartare sauce, herb mayonnaise or even chilli jam.
  • Squid or calamari can also be cut into flat pieces and scored on the inside, coated in sea salt and cracked black pepper then seared very quickly over high heat on a barbecue or chargrill. It can also be marinated beforehand.
  • Whole tubes are also a very versatile and presentable method of preparing squid and calamari. They can be filled with a mixture of rice, breadcrumbs, fresh herbs and seasonings, or even other seafood, then either poached or baked in a court bouillon or tomato-based sauce.

 

 
Recipes
Fried Calamari, Andalusian-Style
Marinated Squid with Onion Soup and Parmesan
Pedro Subijana, Restaurant Akelare, Spain
Marinated Squid with Onion Soup and Parmesan Cheese
Pedro Subijana, Restaurant Akelare, Spain

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