How to Clean Squid:
Cleaning squid is a simple yet essential step. Begin by gently pulling the squid’s wings away from its body. This will help separate the two parts. Then, carefully break the bond between the squid’s head and body. Once separated, focus on cleaning the inside of the wings, head, and body. Remove the thin, transparent membrane covering the edible meat. Additionally, eliminate any unwanted parts or remnants. If the ink sac happens to burst during the cleaning process, there’s no need to panic. This occurrence doesn’t significantly affect the squid’s quality or taste.
Cooking Frozen Squid:
When working with frozen squid, marination is a crucial preparatory step. Create a marinade by combining the juice of one lemon, a bottle of mineral water, a teaspoon of granulated sugar, and a teaspoon of baking soda. Thaw the squid and then allow it to rest in this marinade for a minimum of 2 hours within the refrigerator. Once marinated, heat a pan with oil until it’s hot. Place the squid in the pan and cook each side for a maximum of 2 minutes. It’s important not to exceed this cooking time, as prolonged cooking can result in toughened meat and a loss of flavor.
Grilled Squid Preparation:
Grilling squid is a delightful option that requires careful preparation. For a flavorful grilled outcome, create a marinade mixture consisting of olive oil, lemon juice, salt, pepper, granulated sugar, and minced garlic. Submerge the squid, also known as calamari, in this marinade and let it rest in the refrigerator for approximately 30 minutes. As the squid marinates, preheat the grill. Once the squid is well-marinated, place it on the grill and cook for about 7-8 minutes. It’s advisable to ensure that the grill mesh is free from any residual odors to prevent any undesirable flavors transferring to the squid.
Cooking Fresh Squid:
Fresh squid obtained directly from fishermen offers a unique opportunity for a delicious meal. After the cleaning process, take an additional step by salting the squid. By kneading the squid with approximately 750 grams of salt for 10-15 minutes, you aid in breaking down its fibers. Following this, rinse the squid thoroughly to remove the excess salt. Create another mixture using baking soda, lemon juice, and sugar. Knead the squid with this mixture and let it marinate for about 30 minutes in the refrigerator. Once marinated, coat the squid in flour and proceed to deep-fry it in ample hot oil. Adequate oil ensures proper cooking, preventing undercooked squid.
Preparing Tube Squid:
Tube squid, often available in ring and tube forms, presents a different culinary experience. Prior to cooking, cut the tube squid into rings approximately 1-1.5 cm thick. Marinate these rings using a mixture of carbonate (a type of seasoning), lemon juice, and sugar. To enhance tenderness, add a touch of baking soda to the mixture. After marinating, heat a substantial amount of oil in a deep pan. Carefully place the squid rings in the hot oil and cook until they turn golden and crispy. When serving, consider pairing tube squid with tarator sauce for a delightful taste combination.
