Squids

**gaelic cowboy** · 03-14-2011, 21:51

Originally Posted by Rhyfelwyr

I don't know about the taste, but I always imagined the texture of squid would make me feel sick. Like the time I ate a mushroom, the taste wasn't the problem, it was the texture, like eating a slug or something...

ha this one time I was in Asakusa in Tokyo and after we had visited the local shrine we felt the need for some drinking, twas a small local bar cum sushi place and a fella dropped over a bowl of little wee octosquiddys. Some of the lads wouldnt touch em at all at all so me an the brother gobbled them all, they were lovely only about the size of a small egg with tiny little black dots which i assume used to be the eyes or summit, all I can say is yum yum.

edit: an they were chewy almost like a postman pat sweet from my schooldays

**Scienter** · 03-14-2011, 21:57

The good thing about squid tubes and tentacles is that they cook quickly. You can whip something up in not a lot of time. I slice the tubes and saute them with harissa and some spices. Instant lunch! Garlic, lemon juice, and a chopped chili pepper works well too.

I've never bought a whole squid before, I don't think I'd know what to do with the main body.

**Louis VI the Fat** · 03-14-2011, 23:56

Yum yum....

Just grill 'em. All you need is some olive oil, lemon and salt and pepper. Possibly some herbs.

Originally Posted by Caravel

Ah yes, I remember it well... that was a particularly exciting fishing trip of mine... as I said: don't waste that tentacle meat...

Hah! Like a wizard, he returns at the hour of greatest need. Indeed, our struggle for supremacy with the octosquids is not going well. They are advancing on every front.
Good to have you back in our midst, riding out openly against these cursed beasts!

**caravel** · 03-15-2011, 13:39

Originally Posted by Scienter

I've never bought a whole squid before, I don't think I'd know what to do with the main body.

1) Firmly gasp the head (from just behind the eyes) and pull carefully. If you do this right, a lot of the innards should come out with it.
2) Carefully cut around the beak, just below the eyes to remove the tentacle mass in one piece, leaving the beak still attached to the head.
3) Squeeze out all the guts, egg sacks etc from the main body.
4) Pull out the transparent bone/cartilage and discard along with the guts, head, etc.
5) Slice into rigs, whatever.

I favour sauteing lightly rather than grilling, but that's me. If you do grill you have to be extra careful or it will dry it out. I mostly serve them in paella with other mariscos, in which case you need to cook them first, pour off the stock and add them back later or they'll get very overcooked.

**Cute Wolf** · 03-18-2011, 07:13

not yet finished... still have arround 3 kgs in freezer

right now, I'm drenching them in blackpepper sauce, all of em, this time I gonna invite some of my friends to help me finish them