What is Calamari and What Does It Taste Like? What is Calamari and What Does It Taste Like? What is Calamari and What Does It Taste Like? TheCrimsonMonkey / Getty Images What is calamari? Is it squid? Answer: Calamari is indeed squid. The squid is a mollusk related to the cuttlefish and octopus. It has ten tentacles, and like its cousin, the octopus, it also has a protective mechanism which releases a dark ink into the water when it senses danger. The meat is firm and white with a mild, slightly sweet and almost nutty flavor. The squid ranges from one inch in size up to eighty feet, but the most common size for eating is less than twelve inches. Although the tentacles are edible, the body is the prime section of meat which can be stuffed whole, cut into flat pieces, or sliced crosswise into perfect rings. Squid lends itself to just about every cooking method imaginable and is often eaten raw in sushi dishes. Squid is available fresh, canned, frozen, dried and pickled. Squid is also known as calamari, its Italian name.

Since calamari seems to sound more palatable than squid, you'll most often see squid recipes listed as calamari on restaurant menus. More about Squid and Calamari: Squid and Calamari Cooking Tips Squid and Calamari Cooking Tips Squid and Calamari Cooking Tips Avoid rubbery squid by using proper cooking times StockFood - Crystal Cartier/Riser/Getty Images Share By Peggy Trowbridge Filippone The squid has nothing to brag about when it comes to looks. Indeed, it has been the antagonist in many a monster movie. As ugly as it may be to gaze upon, this sea creature brings a delightful touch of the ocean to your dishes at an affordable price. Squid and Calamari Cooking Tips • Squid must be cooked either a very short time or a very long time. Anything in between turns it into rubber. Two minutes over high heat is plenty. Beyond that will require at least 30 minutes to an hour to re-tenderize it. • 12 ounces whole squid or 6 ounces cleaned = 1 standard serving. • One 6-inch squid weighs about 4 ounces.

Measure the body, excluding the tentacles, and make 5 inches or less your goal for quick-cooked recipes and larger for long-cooked. • Those weighing less than 10 ounces are the most desirable for tenderness. However, if you are looking to harvest the ink, you'll want squid longer than 5 inches. • When purchasing uncleaned squid to use in a recipe that specifies cleaned squid, you will need approximately 25 to 50 percent more. Up to half the body weight can be discarded during cleaning. • For squid that is cooked quickly, plan on 1/4 to 1/2 pound per person. For long-cooked dishes, count on at least 1/2 pound per person to allow for shrinkage. • For salads , parboil the squid by dropping it into rapidly boiling water for no more than one minute. Plunge into ice water to stop cooking. Drain well, cut as desired and use in salads or marinate in your favorite dressing. • Conch or abalone can be substituted for squid in most recipes. The flavor and texture is very similar. More about Squid and Calamari: What Is Calamari and How is it Cooked?

By Danilo Alfaro Updated November 07, 2016. In the culinary arts, calamari is a recipe prepared with squid, usually (but not always) battered and deep-fried . Calamari is the Italian word for squid (singular: calamaro), and recipes for fried calamari are found in a number of Mediterranean cuisines. Calamari is usually made from the European squid, which is plentiful in the Mediterranean as well as the Adriatic sea, the North Sea, Irish Sea, and the Eastern parts of the Atlantic Ocean from as far north as the British Isles to the coasts off of equatorial Africa. Similar species can be found along the east coast of the United States, and also along the California coast. Full grown squid can be anywhere from 12 to 24 inches long. Fried calamari is usually served as an appetizer, garnished with lemon and parsley and served with some sort of dipping sauce. Typical sauces for calamari include marinara sauce , flavored mayonnaise or aioli , tartar sauce or yogurt. In addition to frying, calamari can also be sauteed, grilled, boiled or braised.

continue reading below our video Fried Calamari The trick with calamari is to either cook it very quickly (i.e. not more than three minutes), or for a very long time, (i.e. three hours or longer). Anything in between and the calamari can turn out very tough and rubbery. For example, it can be simmered in a tomato sauce until tender and then served with pasta. To prepare calamari, the squid has to be cleaned. This involves removing the head, viscera and inner cartilage (called the quill), something called the beak, along with the fins and skin. The tentacles and body are the edible portions. Here's a video that shows how to clean a squid . Usually, the squid body is sliced crosswise, which yields the characteristic calamari rings that are then prepared as described above. But the body can also be split and flattened out to produce what's called a calamari steak. It's a good idea to score the steak in a diamond pattern to help keep it flat. And of course, cook it quickly over high heat. Deep-frying accomplishes this perfectly, which is why it's one of the most common ways of preparing calamari.

It's a good idea to use a light, thin batter when frying calamari. If the batter is too thick, or if it's been overmixed or even if the liquid in the batter is too warm, the coating can turn out heavy and bready rather than light and crispy. Calamares Recipe You are here: Home / Recipes / Appetizer and Pulutan Recipes / Calamares Recipe Calamares Recipe Calamares is the Filipino version of the Mediterranean breaded fried squid dish, Calamari. There are different methods on how to make this dish; the most usual does not involve breadcrumbs. However, I chose to add breadcrumbs for this recipe for visual appeal and a crunchier texture. So, what is the difference between Calamares and Calamari besides the spelling? 🙂 Well, there is no big difference at all. The only difference that I noticed is the dipping sauce. Calamari is often dipped in marina or other tomato based sauce while Filipino Calamares is dipped in spiced vinegar or toyo mansi. More Recipes? View the Recipe Index I enjoy this dish when spiced vinegar is around. This makes a real good “pulutan” (beer food) too.

Do you also like to pair Calamares with beer?If in case you are having a hard time looking for fresh squids, you may always purchase the packaged squid rings for calamari. These are located on the frozen food section of most supermarkets or grocery stores. Try this Calamares recipe and let me know what you think. Cheers! Calamares Recipe ½ lb medium to large sized squid, cleaned and sliced into rings ¾ cup all-purpose flour 1 piece raw egg, beaten ¾ cup breadcrumbs ½ teaspoon ground black pepper 2 cups cooking oil Combine squid, salt, and ground black pepper then mix well. Let stand for 10 minutes. Heat a cooking pot the pour-in cooking oil. Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs. When the oil is hot enough, deep-fry the squid until the color of the coating turns brown. Note: This should only take about 2 to 3 minutes in medium heat. Do not overcook the squid. Remove the fried squid from the cooking pot and transfer in a plate lined with paper towels. Serve with sinamak or Asian dipping sauce. Share and enjoy!

Squid Recipes : Food Network Squid Recipes Squid Recipes Squid, also known as calamari, is good fried, grilled or marinated in salads. Try cooking it at home with these easy recipes and tips. 4 Ways to Cook Calamari - wikiHow Grill Calamari 1 Cut the tentacles off the body of the squid and slice it down the center to open the body. 2 Press the body flat and poke holes all over the calamari. You do not need to poke the holes completely through the squid. 3 Combine 2 oz (56.7 g) olive oil with 1/2 oz (14.17 g) lemon juice, 2 smashed garlic cloves, 2 tsp. (10 ml) Italian seasoning and a pinch of salt in a shallow dish. 4 Add the calamari body and tentacles to the shallow dish and let it sit for up to 1 hour. Turn the calamari in the marinade and allow it to sit for another hour. 5 Turn the grill on to high when the calamari finishes marinating. 6 Cook calamari on the grill. Grill the calamari until it is no longer translucent. Turn it often.

It should take about 3 minutes to cook. Community Q&A If this question (or a similar one) is answered twice in this section, please click here to let us know. Video Tips If you don't buy pre-cleaned calamari, you will have to clean it yourself. Pull out the beak on the underside of the body and then remove the intestines and ink sac from inside the body. Slice the suction cups off the tentacles and peel the skin from the body. Rinse the squid under running water. Warnings The oil can splatter when you drop the squid into it. Exercise caution and keep small children away from the pot of oil. Things You'll Need 25 Ways to Cook Squid (Calamari) - Guide - Cooks.com 25 Ways to Cook Squid (Calamari) 25 WAYS TO COOK SQUID (CALAMARI) CONTENTS INTRODUCTION Squid belong to the highest order of mollusks, the group which includes clams and oysters. Other mollusks have external armor, but squid have a compact internal shell or quill sometimes called the pen.

The elongated body, also called the mantle, is slightly swollen near the middle and tapers to a blunt point. Two fins are located near the posterior and which are about one-third to one-half as long as the mantle and are slight lobed in front. Squid have highly developed heads with large, well-organized eyes which show a remarkable resemblance to the eyes of vertebrates. Ten arms equipped with suction cups surround the head. Squid ordinarily have a milky, translucent appearance, but in life have the ability to change color. An ink-like fluid contained in a sack in the mantle is ejected to aid escapes from enemies. This ink is used in ethnic cookery to enhance odor, flavor and color. Squid is high in protein and phosphorus and contains traces of calcium, thiamine and riboflavin. Whole squid is available at your local market either fresh or frozen. — – — Procedure No. 1 -- For Stuffed Squid and Squid Rings A. Thaw frozen squid. Cut through arms near the eyes. With thumb and forefinger, squeeze out the inedible beak which will be located near the cut. Reserve tentacles. B. Feel inside mantle for chitinous pen.

Firmly grasp pen and attached viscera; remove from mantle. Wash mantle thoroughly and drain. It is now ready for stuffing. Make rings by cutting across mantle. Arms can be chopped, minced or left whole. Procedure No. 2 -- Cutting Strips and Pieces A. Thaw frozen squid. Cut through arms near the eyes. With thumb and forefinger, squeeze out the inedible beak which will be located near the cut. Reserve tentacles. B. Feel inside mantle for chitinous pen. Firmly grasp pen and attached viscera; remove from mantle. C. To cut strips or pieces, lay the mantle flat and cut down the center from top to tail. Spread open and wash thoroughly. D. Cut mantle into size strips or pieces desired. Arms can be chopped, minced, or left whole. — – — 1. BAKED STUFFED SQUID 2 pounds whole squid, fresh or frozen. 2/3 cup partially cooked rice. 1/2 cup finely chopped onion. 1/4 cup chopped green pepper. 1/4 cup chopped parsley. 1/4 cup chopped linguica (Portuguese sausage). 1/2 teaspoon salt. 1/4 teaspoon garlic salt.

1/8 teaspoon pepper. Chopped tentacles. 1 can (1 pound) tomatoes. 3/4 cup white wine. 1/2 cup chopped onion. 1 tablespoon flour. 1 teaspoon salt. 1/8 teaspoon pepper. 1/8 teaspoon liquid hot pepper sauce. 1 clove garlic, crushed. Clean squid according to Procedure No. 1 . Chop tentacles for stuffing. Combine rice, onion, green pepper, parsley, linguica, garlic salt, salt, pepper and tentacles. Makes approximately 2 cups stuffing. Stuff squid loosely. close opening with salt skewer or toothpick. Combine remaining ingredients and place in a well-greased baking dish, approximately 12 by 8 by 2 inches. Place squid in a single layer over the tomato mixture and cover with aluminum foil. Bake in a moderate oven, 375F., for 30 minutes. then remove foil and bake uncovered at 300F., for an additional 30 minutes. Makes 3 to 4 servings. — – — 2. FRIED SQUID (I), GREEK STYLE 2 pounds whole squid, fresh or frozen. 2 tablespoons lemon juice. 1 teaspoon salt.

1/8 teaspoon white pepper. 1 egg, beaten. 2 tablespoons milk. 1 cup flour. Fat for frying. Clean squid according to Procedure No. 2 . Cut large squid into several pieces. Cut tentacles into 1-inch pieces. Sprinkle lemon juice, salt and pepper onto squid. Combine milk and egg. Dip squid in milk and roll in flour. Place squid in a single layer in hot oil, in a 10-inch fry pan. Fry at a moderate heat, 350F., for 3 to 5 minutes. Turn carefully. Fry 3 to 5 minutes longer or until squid are lightly browned. Drain on absorbent paper. Serve with lemon wedges. Makes 3 to 4 servings. — – — 3. FRIED SQUID (II), SICILIAN STYLE 2 pounds whole squid, fresh or frozen. 1 cup flour. 1 teaspoon salt. Fat for frying. Lemon wedges. Clean squid according to Procedure No. 2 . Cut large squid into several pieces. Cut tentacles into 1-inch pieces. Combine flour and salt. Roll squid in flour.

Place squid in a single layer in hot fat, in a 10-inch fry pan. Fry at a moderate heat, 350F., for 3 to 5 minutes. Turn carefully. Fry 3 to 5 minutes longer or until squid are lightly browned. Drain on absorbent paper. Serve with lemon wedges. Makes 3 to 4 servings. — – — 4. FRIED SQUID (III) 2 pounds whole squid, fresh or frozen. 1/4 cup milk (whole or evaporated). 1 egg, beaten. 1 teaspoon salt. 1 cup cornmeal. Fat for frying. Lemon wedges. Clean squid according to Procedure No. 2 . Cut large squid into several pieces. Cut tentacles into 1-inch pieces. Combine milk, egg, and salt. Dip squid in milk and roll in cornmeal. Place squid in a single layer in a fry basket. Fry in deep fat, 350F., for approximately 3 to 5 minutes or until squid are lightly browned. Drain on absorbent paper. Serve with lemon wedges. Makes 3 to 4 servings.

— – — 2 pounds whole squid, fresh or frozen. 1/2 cup vinegar. 2 tablespoons cooking oil. Clean squid according to Procedure No. 2 . Cut mantle into 1-inch strips. Cut tentacles into 1-inch pieces. Cook squid in hot vinegar, in a 10-inch fry pan, at a moderate heat, 350F., for approximately 30 minutes or until vinegar is completely evaporated. Add oil and continue cooking for 5 to 7 minutes longer or until squid are tender. Makes 2 to 3 servings. — – — 2 pounds whole squid, fresh or frozen. Rice Potato Stuffing 1 can (1 pound) tomatoes. 2 tablespoons grated Italian cheese (Romano or Parmesan). Clean squid according to Procedure No. 1 . Chop tentacles for stuffing. Stuff squid loosely. Close opening with small skewer or toothpick. Place squid in a single layer in a well-greased baking dish approximately 12 by 8 by 2 inches. Place the tomatoes on top of the squid. Sprinkle with cheese. cover with aluminum foil.

Bake in a moderate oven, 375F., for 30 to 45 minutes or until squid are tender. Makes 3 to 4 servings. — – — 2 pounds whole squid, fresh or frozen. 1/2 cup lemon juice. 1/4 cup olive oil. 1 clove garlic, crushed. 1 teaspoon salt. 1/4 teaspoon oregano. 1/4 teaspoon pepper. Clean squid according to Procedure No. 2 . Cut mantle into 1-inch strips. Cut tentacles into 1-inch pieces. Cook squid in heavy saucepan for approximately 5 to 10 minutes or until squid are tender, stirring occasionally. Drain and rinse in cold water. Drain. Combine lemon juice, oil, garlic, salt, oregano, pepper and squid. Cover and let stand for several hours in refrigerator. Makes approximately 1 1/2 cups. Serve with Italian or French bread as an appetizer. — – — 8. MARINER'S STEW 2 pounds whole squid, fresh or frozen. 1 cup chopped onion. 1/4 cup cooking oil. 1 quart water. 1 can (6 oz.) tomato paste. 1/4 cup chopped parsley.

1 1/2 teaspoon salt. 1/4 teaspoon pepper. 3 cups cubed potatoes. 2 packages (10 oz. each) frozen peas. 1 large loaf French bread or. 2 cups cooked rice. Clean squid according to Procedure No. 2 . Cut mantle into 1 1/2 inch strips. Cut tentacles into 1-inch pieces. Cook onion in hot oil until tender. Add squid and cook for 5 minutes. Add water, tomato paste, parsley, salt and pepper. Simmer for 10 minutes. Add potatoes and peas. Cover and simmer for 20 to 30 minutes or until potatoes are tender, stirring occasionally. Serve with French bread or over cooked rice. Makes 5 to 6 servings. — – — 9. MARTY'S SPECIAL SQUID 2 pounds whole squid, fresh or frozen. 1/2 cup evaporated milk. 1 egg, beaten. 1 teaspoon salt. 1/8 teaspoon pepper. 1 cup cracker meal. Fat for frying. 1 medium eggplant. 2 cups spaghetti sauce. Clean squid according to Procedure No. 2 . Cut large squid into several pieces. Use the tentacles in other recipes.

Pound squid with small teeth of mallet to tenderize. Combine milk, egg, salt and pepper. Dip squid in milk and roll in cracker meal. Place squid in a single layer in hot oil, in a 10-inch fry pan. Fry at a moderate heat, 350F., for 3 to 5 minutes. Turn carefully. Fry 3 to 5 minutes longer or until squid are lightly browned. Drain on absorbent paper. Wash eggplant and slice crosswise. Fry eggplant in hot oil, in a 10-inch fry pan, until tender. Drain on absorbent paper. Place eggplant in a single layer in a well-greased baking dish approximately 12 by 8 by 2 inches. Place fried squid on eggplant. Pour spaghetti sauce over squid. Bake in a moderate oven, 350F., for 10 to 15 minutes or until heated. Makes 3 to 4 servings. NOTE: Breaded squid may be grilled for 5 minutes on each side or until squid are lightly browned; or deep-fat fried as follows: Place breaded squid in a single layer in a fry basket.

Fry in deep fat, 350F., for approximately 3 to 5 minutes or until squid are lightly browned. Drain on absorbent paper. — – — 10. PAELLA WITH SQUID 2 pounds whole squid, fresh or frozen. 12 hard shell clams or mussels. 1 pound frozen, raw, peeled, cleaned shrimp. 1 (2 pound) chicken, cut up. 2 medium onions, quartered. 1 1/2 quarts water. 2 carrots, sliced. 1 celery stalk with leaves, sliced. 2 teaspoons salt. 1/4 teaspoon pepper. 1 cup long-grain rice. 3 cloves garlic, crushed. 1/4 cup cooking or olive oil. 1 can (8 1/2 oz.) peas. 1/4 cup sliced pimiento. 1/2 teaspoon oregano. 3 pinches saffron. Clean squid according to Procedure No. 2 . Cut mantle into 1 1/2-inch strips. Cut tentacles into 1-inch pieces. Wash clams thoroughly. Thaw frozen shrimp. Place chicken, onions, carrots, celery, salt and pepper in boiling water in a 5-quart Dutch oven.

Cover and simmer for 1 hour or until chicken is tender. Strain and reserve 1 quart of stock. Skin and bone chicken. Cut up meat. Place rice and garlic in hot oil, in a 10-inch fry pan. Fry at a moderate heat, 350F., stirring constantly, until rice is lightly browned. Add squid and cook for 5 minutes, stirring constantly. Add the reserved chicken stock, chicken, peas, pimiento, oregano and saffron. Cover and simmer for 15 minutes. Add clams and shrimp. Cover and simmer for 10 minutes or until clam shells open. Makes 5 to 6 servings. — – — 11. SAUTEED SQUID MEUNIERE 2 pounds whole squid, fresh or frozen. 1 cup flour. 1 teaspoon salt. 1/8 teaspoon pepper. Fat for frying. 1/4 cup sliced scallions. Lemon wedges. Clean squid according to Procedure No. 2 . Cut large squid into several pieces. Cut tentacles into 1-inch pieces. Combine flour, salt and pepper. Roll squid in flour.

Place squid in a single layer in hot oil, in a 10-inch fry pan. Fry at a moderate heat, 350F., for 3 to 5 minutes. Turn carefully. Fry 3 to 5 minutes longer or until squid are lightly browned. Drain on absorbent paper. Sprinkle with scallions. Serve with lemon wedges. Makes 3 to 4 servings. — – — 12. SQUID CACCIATORE OVER NOODLES 2 pounds whole squid, fresh or frozen. 1/4 cup cooking or olive oil. 1 cup finely chopped green pepper. 3 cloves garlic, crushed. 1/2 teaspoon salt. 1/8 teaspoon pepper. 1 cup canned tomatoes. 1/4 cup dry red wine. 1 package (8 oz.) noodles. 1/2 teaspoon basil. 1/2 teaspoon oregano. Clean squid according to Procedure No. 2 . Cut mantle and tentacles into 1-inch pieces. Cook squid in hot oil in a 10-inch fry pan at a moderate heat for 5 minutes. Add onion, green pepper, garlic, basil, oregano, salt and pepper. Simmer for 5 minutes. Add tomatoes.

Cover and simmer for 15 minutes, stirring occasionally. Add wine. Cover and simmer for 10 minutes longer. Cook noodles according to directions on package. Serve over noodles. Makes 3 to 4 servings. — – — Clean squid according to Procedure No. 1 . Slice mantle crosswise into 1/2-inch rings. Cook onion and garlic in oil until onion is limp, not brown. Add tomatoes and basil; simmer for about 5 minutes. Add squid rings. Cover; simmer 20 minutes or until squid is cooked. Blend water, flour, and salt. Stir into sauce; cook, stirring constantly until thickened. Serve over cooked rice, spaghetti, or your choice of pasta. Makes 4 to 6 servings. — – — 14. SQUID ITALIAN SAUCE 2 pounds whole squid, fresh or frozen. 1/2 cup chopped onion. 1 clove garlic, chopped. 2 tablespoons cooking oil. 1 can (1 pound) tomato puree or tomatoes. 1 can (6 oz.) tomato paste. 2 1/2 cups water. 2 tablespoons sugar. 1 teaspoon salt. 1/4 teaspoon pepper. 1 large package (16 oz.) spaghetti.

Clean squid according to Procedure No. 2 . Cut mantle and tentacles into 1/2-inch pieces. Cook onion and garlic in hot oil until tender. If canned tomatoes are used, prepare puree in blender. Add tomato puree, tomato paste, water and seasonings; mix thoroughly. Cover and simmer for 1 1/2 hours, stirring occasionally. Add squid. Cover and simmer for approximately 30 minutes or longer or until squid are tender. Cook spaghetti according to directions on package. Serve over spaghetti. Makes 4 to 6 servings. — – — 15. SQUID JAMBALAYA 2 pounds whole squid, fresh or frozen. 1 quart boiling water. 1 tablespoon salt. 1 cup sliced onion. 3/4 cup diced green pepper. 1 clove garlic, minced. 1/4 cup butter or margarine, melted. 1/2 cup dry white wine. 1 large can (1 pound 12 oz.) tomatoes. 1/2 teaspoon paprika. 1/2 teaspoon salt. 1/2 teaspoon thyme. 1/4 teaspoon hot pepper sauce. 1/4 teaspoon pepper. 1 cup long grain rice. Clean squid according to Procedure No. 2 .

Cut mantle and tentacles into 1-inch pieces. Place squid in boiling salted water. Cover and simmer for 10 to 15 minutes or until squid are tender. Drain and rinse thoroughly in cold water. Drain. Cook onion, green pepper and garlic in butter until tender. Add wine, tomatoes, and seasonings; heat and mix thoroughly. Add rice, stirring constantly. Cover and simmer for approximately 25 minutes, stirring occasionally until rice is done. Makes 4 to 6 servings. — – — 16. SQUID MARINARA SAUCE 2 pounds whole squid, fresh or frozen. 1 clove garlic, crushed. 2 tablespoons cooking or olive oil. 1/2 teaspoon salt. 1 large can (1 pound 12 oz.) tomatoes. 2 tablespoons chopped parsley. 1/2 teaspoon oregano. 1 small package (8 oz.) spaghetti. Clean squid according to Procedure No. 2 . Cut mantle and tentacles into 1-inch pieces. Cook squid in a heavy saucepan for 5 minutes, stirring occasionally. Drain. Cook squid and garlic in hot oil for 5 minutes. Press tomatoes through a strainer. Add tomatoes, parsley, oregano and salt; stir.

Cover and simmer for approximately 10 minutes longer or until squid are tender. Cook spaghetti as directed on package. Serve over spaghetti. Makes 4 to 6 servings. — – — 2 pounds whole squid, fresh or frozen. 1 cup sliced onion. 1/4 cup cooking oil. 1 can (6 oz.) tomato paste. 2 tablespoons cherry. 1/2 teaspoon salt. 1/8 teaspoon pepper. 2 cups cooked rice. Clean squid according to Procedure No. 2 . Cut mantle into 1-inch strips. Cut tentacles into 1-inch pieces. Cook onion in hot oil until tender. Add squid and cook for 5 minutes. Add tomato paste, sherry, salt and pepper. Simmer for 5 minutes. Add rice and mix thoroughly. Place in a well greased 2-quart casserole. Bake in a moderate oven, 400F., for 12 to 15 minutes. Makes 3 to 4 servings. — – — Clean squid according to Procedure No. 1 . Add salt, garlic, bay leaf and squid to boiling water. Cover and simmer for 10 to 15 minutes or until squid are tender. Drain and rinse in cold water. Drain.

Cut mantle into 1/4-inch rings. Cut tentacles into 1/2-inch pieces. Combine celery, olives, Italian dressing and squid. Cover and let stand for several hours in the refrigerator. Sprinkle with paprika. Makes approximately 2 1/2 cups salad. Serve as an appetizer. — – — 19. SQUID SALAD 2 pounds whole squid, fresh or frozen. 2 cups boiling water. 2 teaspoons salt. 1/2 cup cooking or olive oil. 1/4 cup lemon juice. 1/2 cup sliced red onion. 1 clove garlic, crushed. 1 tablespoon chopped parsley. 1 teaspoon salt. 1/4 teaspoon pepper. Clean squid according to Procedure No. 2 . cut mantle and tentacles into 1-inch pieces. Place squid in boiling water. Cover and simmer for 5 to 10 minutes until tender. Drain and rinse in cold water. Drain. Combine oil, lemon juice, onion, garlic, parsley, salt and squid. Cover and let stand for several hours in the refrigerator. Makes approximately 2 cups salad. Serve as an appetizer. — – — 20.

SQUID SWEET AND SOUR STYLE 2 pounds whole squid, fresh or frozen. 1 cup chopped celery. 1 cup chopped onion. 1/4 cup cooking or olive oil. 2 tablespoons drained capers. 1/4 cup tomato paste. 1/4 cup cider vinegar. 1 tablespoon sugar. 1/2 teaspoon salt. 1/8 teaspoon pepper. Clean squid according to Procedure No. 2 . Cut mantle into 1-inch strips. Cut tentacles into 1-inch pieces. Cook celery and onion in hot oil until tender. Add squid. Cover and simmer for 5 minutes. Rinse and drain capers. Add capers, tomato paste, vinegar, sugar, salt and pepper. Cover and simmer for approximately 20 minutes or until squid are tender, stirring occasionally. Makes 3 to 4 servings. — – — 21. SQUID WITH TOMATOES AND WINE, GREEK STYLE 2 pounds whole squid, fresh or frozen. 1 cup chopped onion. 1/4 cup cooking or olive oil. 1/4 cup Madeira wine. 1 teaspoon sugar. 1/2 teaspoon salt. 1 bay leaf. 1 cinnamon stick. Dash white pepper. 1 tablespoon flour. 1 cup canned tomatoes.

1/2 cup water. 1/4 cup tomato paste. Clean squid according to Procedure No. 2 . Cut mantle into 1-inch strips. Cut tentacles into 1-inch pieces. Cook onion in hot oil until tender. Add squid and cook for approximately 5 minutes. Add wine and seasonings. Sprinkle with flour; cook until smooth, stirring constantly. Add tomatoes, water and tomato paste. Cover and simmer for approximately 30 to 40 minutes or until squid are tender. Serve with rice. Makes 3 to 4 servings. — – — 22. SQUID WITH TOMATOES AND WINE, ITALIAN STYLE 2 pounds whole squid, fresh or frozen. 1/4 cup olive oil. 1 cup chopped onion. 1 cup canned tomatoes. 1/4 cup sherry. 1/2 teaspoon salt. 1/4 teaspoon oregano. 1/4 teaspoon dried parsley. 1/8 teaspoon crushed red peppers. Dash white pepper. 1 small package (8 oz.) spaghetti. 1 tablespoon chopped parsley. Clean squid according to Procedure No. 1 . Cut mantle into 1/2-inch rings. Wash and drain thoroughly on absorbent paper. Cut tentacles into 1-inch pieces.

Cook onion in hot oil until tender. Add squid and cook for approximately 5 minutes. Add tomatoes, sherry and seasonings. Cover and simmer for 1 1/2 hours, stirring occasionally. Cook spaghetti according to directions on package. Serve over spaghetti. Sprinkle with parsley. Makes 3 to 4 servings. — – — 23. SQUID 2 pounds whole squid, fresh or frozen. 1/2 cup evaporated milk. 1 egg, beaten. 1 teaspoon salt. 1/8 teaspoon pepper. 1 cup cracker meal. Fat for frying. Clean squid according to Procedure No. 2 . Cut large squid into several pieces. Use the tentacles in other recipes. Pound squid with small teeth of mallet to tenderize. Combine milk, egg, salt and pepper. Dip squid in milk and roll in cracker meal. Place squid in a single layer in hot oil, in a 10-inch fry pan. Fry at a moderate heat, 350F., for 3 to 5 minutes. Turn carefully. Fry 3 to 5 minutes longer or until squid are lightly browned. Drain on absorbent paper. Makes 3 to 4 servings.

— – — 24. STUFFED SQUID 2 pounds whole squid fresh or frozen. 2 tablespoons lemon juice. 1 teaspoon salt. 1/8 teaspoon pepper. Rice Stuffing 1 can (8 ounces) tomato sauce. 1 cup boiling water. 2 tablespoons cooking or olive oil. 1 tablespoon flour. 1/2 teaspoon salt. 1/4 teaspoon oregano. 1/4 teaspoon pepper. 1 clove garlic, crushed. Clean squid according to Procedure No. 1 . Chop tentacles for stuffing. Sprinkle lemon juice, salt and pepper on squid. Stuff squid loosely. Close opening with a small skewer or toothpick. Place squid in a single layer in a well-greased baking dish approximately 12 by 8 by 2 inches. Combine tomato sauce, water, oil, flour and seasonings. Pour sauce over squid. Cover with aluminum foil. Bake in a moderate oven, 350F., for approximately 30 to 40 minutes or until squid are tender. Makes 3 to 4 servings. — – — Clean squid according to Procedure No. 1 . Slice mantle crosswise into 1/2-inch rings.

Drop squid rings into boiling water to cover and simmer for 20 minutes or until cooked. Drain. Place celery, onion, carrot, and drained squid in bowl. Combine oil, lemon juice, parsley, oregano, salt and garlic; mix. Pour oil mixture over ingredients in bowl; mix well. Cover; chill several hours or overnight. Remove garlic. Serve on tomatoes, cut top to bottom into eighths, not quite through, or on avocado halves, as desired. Makes 4 cups or salad mixture. 4 to 6 servings. — – — A. RICE POTATO STUFFING 1/4 cup chopped onion. 1/4 cup cooking or olive oil. 1 cup rice, cooked. 1/2 cup shredded raw potatoes. 2 tablespoons grated Italian cheese (Romano or Parmesan). 2 tablespoons chopped parsley. Chopped tentacles. 1 egg, beaten. 1/2 teaspoon salt. Dash pepper. Cook onion in hot oil until tender. Add tentacles and cook for 3 to 5 minutes. Add rice, potatoes, cheese, parsley, egg, salt and pepper. Mix thoroughly. Makes approximately 1 1/2 cups stuffing. — – — B.

RICE STUFFING 1/4 cup cooking or olive oil. 1 cup chopped onion. Chopped tentacles. 3/4 cup uncooked rice. 3 tablespoons chopped parsley. 3 tablespoons chopped fresh dill. 3 tablespoons chopped pine nuts, optional. 1/2 teaspoon salt. Dash pepper. Cook the onion in hot oil until tender. Add tentacles and cook for 2 to 3 minutes. Add rice and cook for 5 minutes, stirring occasionally. Add parsley, dill, nuts, salt and pepper. Cook for several minutes longer. Cool. Makes approximately 1 1/4 cups stuffing. — – — 3 Ways to Cook Squid - wikiHow Cutting and Preparing Whole Squid 1 Know that whole squid are cheaper and tastier than pre-cut calamari. There are a lot of parts to a squid that are thrown out when a squid is pre-prepared. It may seem gross at first, but prepping a whole squid requires nothing but a sharp knife and a willingness to get your hands dirty. [1] 2 Pinch between the eyes and body and pull the head out of the mantle. This is probably the grossest part of the whole process, and you get it done first.

Hold the squid firmly by the body, or mantle. Squeeze gently above the eyes and pull towards the tentacles so that you have two parts -- the head and tentacles and the mantle. This may get messy, so do it over the sink when possible. [2] 3 Chop the head off the tentacles by cutting beneath the eyes. Discard the eyes and head, keeping the tentacles for later. If you want to save the ink, which is great in stews or pasta, it is attached above the head and is a silvery sack with black liquid inside. Cut it away and drain the ink into a bowl to use later. [3] 4 Remove the beak from the tentacles by pinching it out from the center. The hard mouth of the squid sits in the middle of the tentacle cluster. Feel around for a small, seed like beak at the base of the tentacles. It can be popped out by squeezing out in the direction of the tentacles. Cut any extra long tentacles back so that they are all roughly even length and then set the tentacles aside-- they are ready to cook and serve. 5 Pull off the two fins.

You can trim them back with a knife as well, but pulling them off will weaken the skin, which you need to remove later. Pull back the fins (they look like wings on the body) then pinch them with your thumb and forefinger until have a good grip. You can then easily pull them off the body of the squid. 6 Pull out the hard piece of cartilage, or quill from inside the body of the squid. You should be able to feel it easily in the mantle of the squid along the belly, and it will slide out easily. It may break inside the squid, so make sure to feel for any hard bits before you begin cooking. 7 Use the back of your knife to squeeze any remaining viscera out of the squid body. Starting at the tip, use the back of your knife to push the remaining gunk out of the mantle. If you're feeling adventurous, it is often easier to just reach in with your hands or a spoon and simply scoop it all out. [4] 8 Remove the membrane. The membrane is the gel-like, purple skin covering the squid. Cut the tip off the mantle and use it to get some skin loose, then pull it away.

If you are having trouble, scrape the blade of the knife at an angle along the skin, almost like you were gently whittling. Rinse the squid in cold water when you're done. 9 Cut the mantle into your desired shape. If you want calamari, cut the mantle horizontally so that you have rings of squid. For most other servings, cut along one edge of the squid to open it up into a flat piece and then cut into squares. [5] You can also score the fish for faster cooking. Make small slices halfway into the flesh with your knife at an angle so that the squid is ridged. [6] Method Cooking Calamari 1 Pat your rings of squid dry with a paper towel. Calamari requires thin rings of squid. If you start with the body of the squid, simply pat it dry and then cut horizontally across the body with a sharp knife -- turning the tube of seafood into 1/2" rings for cooking. 1 lb of fresh squid usually equals 1/2 lb of calamari, which is generally enough for one person. 2 Consider soaking the rings in a buttermilk bath for tenderness and richer flavor.

This will make a heavenly fried calamari, but you can skip the step if you don't have time. To make your own buttermilk mixture, if you don't have any handy: Mix 2 cups of milk with the juice of one large lemon. You can also add a dash of hot sauce too for flavor. Let the mixture sit for 4-5 minutes. You should see it thickening. Soak the calamari rings in the buttermilk mixture for 3-4 hours before moving on. When ready, remove the rings and drain any excess liquid. [7] 3 Mix 2 cups of flour, 1 teaspoon salt, and 1 teaspoon pepper in a medium sized bowl. You can also add any other spices you desire, such as a teaspoon of paprika, chili powder, or cayenne. Whisk together well. 4 Coat the rings of calamari in the flour mixture. Coat the rings so that each of them is completely covered in flower. You may need to work in small batches, and you'll likely need to add more flour if you start running out. 5 Heat up 1/2" oil to medium-high heat on the stove top.

You may need 1-2 cups of vegetable oil in order to have enough, as it should almost coat the rings when they cook. If you have a thermometer, get the oil up to 360℉. You can also use a deep-fryer set to 360℉. If you don't have a thermometer, wait until the oil is shimmering throughout. 6 Cook the calamari in small batches until golden brown, about 2-3 minutes. Flip the rings once as they cook, removing them when the flesh underneath the breading is no longer shiny or translucent. Make sure you don't crowd the pan, adding only enough pieces to fill the bottom without touching or overlapping. Adding too much will drastically lower the temperature of the oil, leading to greasy, unappealing calamari. [8] If you want crispier calamari with a smoother inside, heat the oil to 400℉ and cook the squid for no more than a minute or a minute and a half. Method Pan-Frying Squid 1 Pan fry cut squid with some seasonings for a quick, delicious meal or appetizer.

Squid only needs to cook for 30-45 seconds, and it's tender, mild flavor works with a variety of spices. Start with cleaned tentacles and the body of the squid flattened and cut into 1-2" squares. 2 Heat up 1/2 tablespoon of oil in a pan on medium-high heat. You want the oil to be hot so that the squid cooks quickly. Leaving the meat in the oil for too long will make it tough and rubbery. 3 Cook any aromatics in the oil for 1-2 minutes. Aromatics are simply small vegetables and herbs that soften under heat and are used in cuisines worldwide. Toss them in the hot oil and give them a few minutes to get tender before moving on. Some good ideas (listed per squid being cooked) include: 1-2 glove garlic, minced. 1/4 cup diced white onions. 1/3 cup diced chili peppers. [9] 4 Add a small batch of squid and cook for 30 seconds. You do not want to fill the pan, or you'll lower the temperature too fast and ruin the cooking process. Put enough pieces in so that they have room to move and stir frequently.

If you have a large sauce-pan, 1 whole squid should be perfect. 5 Add any seasonings and toss for another 10-25 seconds before removing. You only want the squid to cook until it is white and no longer translucent (partially see-through). Then, add your spices and mix everything up well before serving immediately. You can mix it into pasta or simply eat it as is. Try out: 1 tablespoons of soy sauce and a handful of chopped coriander A pinch of salt, black pepper, and lemon juice to taste. Salt, black pepper, and the squid's own ink. Community Q&A Fried Calamari Recipe : Giada De Laurentiis : Food Network Watch how to make this recipe. Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch.

Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain. Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce. Simple Tomato Sauce: In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter , 1 tablespoon at a time to round out the flavors. Add 1/2 the tomato sauce into the bowl of a food processor . Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. Yield: 6 cups Cook Time: 1 hour 15 minutes East of preparation: easy

Question: In cooking, what is calamares?
Answer: Squid