Preparing and cooking squid isn't as slippery as it seems (2024)

Salt and pepper squid is a staple of many restaurants and pubs, but would you be game enough to try cooking this meat at home?

Beyond their slippery exterior and tentacles, squid and calamari are easy to prepare and very versatile, says Melbourne chef James Maffescioni.

"If you're looking for something in your diet that's a protein and something that's not as heavy as red meat, or pork, or lamb … squid is really light," he says.

Preparing and cooking squid isn't as slippery as it seems (1)

"It works with a range of different flavours — sweet, sour, chilli, spicy, salty. You can bake it, you can sear it, you can deep fry it, you can cure it."

Squid is not only tasty, but it's said to be a more sustainable source of protein due to its reproduction rate and the targeted method that's used to catch them, known as jigging.

"Squid jigging is one of the few clean methods of fishing where it has very little by-catch," Sunshine Coast marine biologist Julian Pepperell says.

"As far as giving it a tick environmentally, that's a good thing."

With all that in mind, a chef, fisherman and food journalist share their best tips for buying, cooking and eating squid.

Lesson one: Look for shininess when buying fresh squid

Julie Ray is a trained chef who has taught at a seafood cooking school in Sydney for over 15 years. These days, she's a food journalist based in Byron Bay.

If you're shopping for squid at the fish markets, or your local seafood store, she recommends:

  • Choosing one with shiny skin and a slightly translucent appearance.
  • Avoiding slimy or dull-looking squid.
  • Asking your fishmonger to cut up the squid for ready for cooking, just as you might a butcher.
  • Starting small by buying cleaned and prepared squid hoods and rings — just make sure they're Australian.
Preparing and cooking squid isn't as slippery as it seems (2)

When it comes to different squid species, Julie enjoys frying up loligo squid on the barbecue or in a pan.

She'll go for Gould's squid if it's a dish that's braised slowly.

Lesson two: Preparing squid is about tenderising and drying

When it comes to cooking squid, Julie uses one of two methods: either a quick pan-fry on high heat, or a slow braise on low heat. "There's no in-between," she says.

"When your squid is cooked, it turns opaque, a milky creamy colour."

See Also
Calamari

Preparing and cooking squid isn't as slippery as it seems (3)

Here are her tips for preparing squid:

  • On returning from the shops, remove the squid from its plastic bag and place it in a colander with a plate beneath to drain any excess liquid.
  • Squid is best cooked within 24 hours of purchasing, but it can keep for three days in the fridge. If freezing, use an airtight container or vacuum pack and use within three months.
  • When cutting up your squid, the wings, hood and tentacles are all edible. Discard the beak, quill and guts (the inner part from the eyes upward). It's also best to remove the thin layer of skin from the hood.
  • To tenderise the meat and remove some of the chewiness, soak the squid in either lemon juice or kiwi fruit juice for half an hour before cooking. The acidity helps to break down the texture.
  • Alternatively, tenderise by soaking the squid in milk overnight, covered and refrigerated.
  • Before cooking, bring the squid to room temperature and pat it dry with paper towel. James says if the meat is cold and wet, it will steam and make the meat chewy.
  • Julie also recommends scoring the shiny side of the squid hood using a knife to create a diamond pattern. This allows flavours to sink into the meat and also looks great on the plate.

Lesson three: Flavours and ingredients that work with squid

Preparing and cooking squid isn't as slippery as it seems (4)

Julie makes her own special seasoning to get that classic salt and pepper flavour.

It includes a tablespoon each of salt, black peppercorns and Sichuan pepper, dry roasted in a pan over medium heat and then ground using a mortar and pestle.

You could also try:

  • Marinating the squid in olive oil, lemon juice, salt, pepper and dried oregano for half an hour. Remove the squid from the marinade before barbecuing on a flat plate. Never tip the marinade on top of the squid while cooking — it'll stew.
  • Marinating it in sweet chilli sauce, lime juice, soy sauce, palm sugar and lemongrass before frying. Can be barbecued or pan-fried.
  • Stuffing the hoods with pork mince mixed with fish sauce, spring onions, ginger, garlic and chilli. Bake, or possibly fry before finishing in the oven.
  • Covering the squid in a light tempura batter before deep-frying for a minute or two in a neutral-flavoured oil.
  • After grilling or frying squid, serving it with mayonnaise mixed with lemon juice and wasabi.
  • Prefer to cook from a recipe? Try crispy calamari rings, squid with potatoes, lemon and parsley, squid and white wine casserole or salt and pepper squid with salad.

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Recipe: Squid with green beans and chilli pancetta

Preparing and cooking squid isn't as slippery as it seems (5)

Ready to cook with squid? Chef James Maffescioni shares one of his favourite recipes.

Ingredients

  • 150g chilli pancetta, cut into small cubes (around 0.5cm by 1cm)
  • 150g green beans, cut into 5cm pieces
  • 400g squid, ideally southern calamari, cleaned, scored and cut into small pieces
  • 2 large garlic cloves, minced
  • 6 Tbsp extra virgin olive oil
  • 3 Tbsp red wine vinegar, ideally Agridulce de Merlot
  • 2 squid ink sacs
  • Sea salt and black pepper to taste
  • 1 Tbsp flat leaf parsley, chopped for serving

Method

  1. 1.Before you begin, make sure your squid is at room temperature and patted dry with paper towel.
  2. 2.Sauté the pancetta in a small pan on low heat for three minutes. This will render some of the pancetta fat.
  3. 3.Add the garlic, then beans and sauté for 1 minute. Set aside.
  4. 4.Heat a large pan until very hot, then toss in the squid with half of the olive oil (3 Tbsp). Work quickly here, searing for 50 seconds and tossing often.
  5. 5.Mix the remaining 3 Tbsp of olive oil with the squid ink and merlot vinegar. Season with salt and pepper.
  6. 6.Place beans and pancetta on rim of plate, all the way around. Serve the squid in middle of the beans, and drizzle the dressing all over dish. Garnish with chopped parsley.

In our Food Files series, ABC Everyday takes a close look at a seasonal ingredient every fortnight. From how we eat it, where to find it, and the best ways to enjoy it at home.

Posted, updated

Preparing and cooking squid isn't as slippery as it seems (2024)

FAQs

How do you cook squid so it is tender? ›

A squid cooked for 4-5 minutes on the other hand, maintains its softness as well as its texture, making each recipe the best it can be. Even if prepared in the oven you should leave them no more than 15 minutes, just until they are covered with a golden crust on the surface yet maintaining a tender center.

Is squid supposed to be slimy? ›

If you're shopping for squid at the fish markets, or your local seafood store, she recommends: Choosing one with shiny skin and a slightly translucent appearance. Avoiding slimy or dull-looking squid.

What are the ways of preparing squid? ›

Cut the squid open, and scrape any more innards out and discard. Cut into slices, or score the squid and cut into pieces. You can now cook the squid. Frying is a popular method - squid pieces just need to be cooked for 30-40 seconds on a very high heat.

How do you cook squid so it's not chewy? ›

But squid is also tricky because there are only two ways that it's good: either cooked for just a couple minutes so that it's still tender, or slow-cooked for at least 30 minutes, which will return it to tenderness. Anything in-between and you'll feel like you're chewing on rubber.

Why is my squid chewy? ›

Pick out fresh or frozen squid that has already been cleaned and sliced into 1/8 inch rounds that are cut in 1-inch segments (if it is available). Prep Beforehand: A simple way to prevent your calamari from having a chewy texture is to soak it in buttermilk for an hour before frying it. This will tenderize it.

Why is my octopus slimy after cooking? ›

Your octopus becomes slimy if not cooked properly. Due to the absence of a bone skeleton, the connective tissues in an octopus are much more rigid than other sea animals or fish. The collagen fibers of this tissue will degrade to collagen on cooking.

What texture should cooked squid be? ›

On the other hand, cook squid long enough and it will once again soften, this time to a marvelous silky texture as compared with its toothsome firmness when quickly blanched. You'll hear slight variations on this, but as a general rule, cook squid for less than a minute or more than 20 minutes.

Why soak calamari in milk? ›

Here is one of the biggest tips for today's fried calamari recipe: tenderize your squid rings by soaking them in salted milk and refrigerate for 30 minutes. This will help tenderize the calamari while taming the fishy smell! It also helps the flour coating to stick to the meat of the squid.

Do you have to peel squid before cooking? ›

Although the dark, spotty skin of the squid is edible, most cooks choose to remove it for a more appealing presentation. The skin will easily separate from the flesh to be peeled away. Once you have the skin removed, thoroughly wash the inside of the squid body tube, using your finger to pull out any residual innards.

What are 3 things that squid are known to eat? ›

A squid's mouth—found at the base of the mantle—has a hard parrot-like beak for killing and eating prey, which include fish, crustaceans, and other squid.

Can you eat raw squid? ›

It can be grilled, seared, boiled, braised, and even eaten raw as sashimi. One of the most popular preparations of squid is chopped, breaded, and fried. This is popularly referred to as calamari, though the term "calamari" technically encompasses any squid eaten as food.

How to cook very tender squid? ›

How to cook squid
  1. Use a sharp knife to cut along 1 side of each squid hood. Open to lie flat, with the inside facing upwards.
  2. To stop it curling, score the squiddiagonally, at 1cm intervals. Cut intostrips. ...
  3. To keep it tender, stir-fry the squid in small batches over high heat. It's cooked when it's opaque and golden.

How do you stop squid from being chewy? ›

Turn off the heat and stir fry the squid with you favourite seasoning. The squid will be cooked almost instantly. Stir for one minute and serve. Don't cook any longer or the quid will end up hard, rubbery and chewy.

What happens if you cook squid too long? ›

Cooking time must be short to prevent flesh from hardening and losing its flavour.

How do you tenderize calamari without milk? ›

So, what do you do if you're dairy free but still want to tenderize your calamari? I like to marinate mine in a mixture of water and baking soda. Like dairy, baking soda is a base, so it has a similar effect on the calamari while keeping it dairy free for those who need it.

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