How to Cook a Squid

Some people call it squid, some people call it calamari, but it’s all the same animal. Improperly cooked squid will be similar to eating a pencil eraser. Squid should either be cooked at a high heat for just a minute or two, or a low heat for over 30 minutes. Cooking longer than a couple minutes makes it rubbery but the long cooking will tenderize it again. Allow about 6-8 ounces per serving. Squid can be purchased as frozen rings which are easy to work with.

Squid Rings - 2

Squid Rings—Click picture for photo credits

. Insert a sharp knife in the large opening at the end of the body and slit the body open to the tip.
.Pull out all of the innards.
.Wash under cold running water to remove any remaining small particles.
. Grip the thin outer shell and peel it off.
.Cut the tentacles off of the innards directly behind the eyes.
. Squeeze out the cartilage from the thick end.
. Wash all the pieces under cold running water.                                                                              A good video on how to clean squid can be found at

How to Bake Squid

Rinse the squid under cold running water and pat dry with paper towels.
Pre-heat the oven to 375 degrees.
Place the squid on a buttered baking sheet.
Baste the squid on all sides with olive oil that has been seasoned. I just use salt, pepper and garlic powder.
Cover the pan with aluminum foil and bake for 20 minutes.
Remove the aluminum foil and bake for another 10-15 minutes, until the squid is tender.
Breaded Baked Squid Rings
Rinse the squid under cold running water and pat dry with paper towels.
Pre-heat the oven to 400 degrees.
Have 3 bowls ready. One with about 1 cup flour, one with 2 eggs beaten and one with cracker or panko crumbs.
Dip the squid in flour, then the eggs then into the cracker crumbs. Place them on a buttered baking sheet. Make sure that they are not touching.
Place them in the oven for 10 minutes. Turn them over and bake for another 10-12 minutes or until they are browned and tender.

pietro's squid rings

Deep fried squid—Click picture for photo credits

When you deep fry squid, the squid is totally submerged in hot fat or oil. The pan used for deep frying should be deep enough to hold 2 to 3 inches of hot fat. A 4 to 6 inch deep pan is good because it helps to control spattering. If possible a conventional deep fryer works best.
The best oils to use are peanut oil, corn oil and canola oil in that order. Put enough oil in the pan to make sure the squid can float, usually 2 to 3 inches. 1. Heat the oil to 360 degrees. A deep frying thermometer is the best way to regulate heat. If you don’t have a thermometer, wet you finger with water and flick it at the hot oil. If the oil is hot enough it will sizzle when the water hits the oil. You don’t need much water, just a small drop. Do not let the oil get too hot. If it starts to smoke it is too hot. 2. Prepare the batter or breading for the squid. 3. Bread or batter the squid and lower them gently into the hot fat. If you are using a conventional deep fryer have the basket in the oil before you add the squid. Do not put the squid in the basket and then submerge or the squid will get stuck on the basket and you will lose some of the breading. Do not crowd the squid. It is better to fry them in batches. If you put to many pieces in the hot fat at one time it will lower the temperature of the oil and cause the batter to be greasy. 4. Deep fry the squid until golden brown, about to 2 minutes. 5. When the squid are done drain them. Placing them on a rack above a cookie sheet works great but if you don’t have that paper towels on a plate will work.                                                                                                           BATTERS FOR DEEP FRYING                                                                                            BEER BATTER Combine; ½ cup of flour ½ teaspoon of salt 1/8 teaspoon paprika ½ cup beer 2 tablespoons cooking oil                                                                                                       EGG BATTER Combine; 2 eggs 2 tablespoons milk Beat the eggs and milk together lightly. Dip the squid in the egg mixture then in dry bread crumbs or cracker crumb

How to Pan Fry Squid
Cut squid into pieces or rings that are fairly uniform in size.
Rinse the pieces under cold running water and pat dry.
Place high temperature cooking oil such as canola or peanut oil, in a heavy pan to a depth of about ¼ inch.
Heat the oil until it is sizzling but not smoking. To test the temperature of the oil, sprinkle a drop of water on the oil. If it is hot enough, the water will sizzle.
Dip the squid in flour seasoned with salt and pepper.
Fry them in the hot oil for about 1 minute on each side until the flour is browned.
How to Sauté Squid
Rinse the squid pieces under cold running water and pat them dry, the drier the better.
Put enough cooking oil in the bottom of a pan just to cover the bottom, usually just a couple tablespoons.
Pre-heat the pan and add the squid.
Season it with salt and pepper.
Sauté for 1-2 minutes, tossing frequently, until the squid turns opaque.

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