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Chat => General Discussion => Topic started by: zpyder on March 21, 2008, 15:53:38 PM
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Just building on the recipe I posted for Clocked for Calamari the way I cook it. I did it again today and took some pics along the way...
INGREDIENTS:
Squid
Herbs - Oregano, Taragon, Basil, Coriander, Dill, Thyme (take your pick and mix a few)
Sun dried tomatos -
Chilli pepper or two maybe if you like a bit of spice
METHOD:
(http://www.zpyder.co.uk/images/zoom/calamari/squid1.jpg)
Clean and prepare squid. If its got tentacles, cut the tentacles from the rest of the head just in front of the eye, make sure youve not still got the beak attached. Throw head away and put tentacles to one side.
Clean out the inside of the squid under cold running water, check to make sure theres no cartilidge left (always seems to be a little).
Slice the squid into thin rings. The larger the squid, the thinner the rings.
(http://www.zpyder.co.uk/images/zoom/calamari/squid2.jpg)
Slice up the tomatoes and keep to one side. Mix in the herbs and sliced chilli peppers(if you like it spicy)
(http://www.zpyder.co.uk/images/zoom/calamari/squid3.jpg)
Heat up a little oil in a frying pan on the hobs hottest setting. When the oils hot enough that the spatchelor sizzles when you put it in, whack the squid in and give them a stir.
The squid will cook in no time at all. After maybe 15-20 secs add the tomato. You *could* put it in at the start, it depends whether you want a tomato taste throughout the dish, or want to keep the tomato flavour relatively fresh and just in the tomatoes to add a variation in flavour.
(http://www.zpyder.co.uk/images/zoom/calamari/squid4.jpg)
The squid is done when its gone from being translucent to opaque, and you can cut a ring using the spatchelor. Just before you put it in a dish to serve, add a sprinkling of flour to thicken the juice. How much is up to you and how juicy the pan is. You might want to keep it runny (add little or no flour) or a gooey coating (a teaspoon) to a battery coating (works best if you only added a little oil at the start, about a tablespoon of flour) stir it all again and put in a dish.
Squid goes chewy very quickly if overcooked, from the time you put it in the pan to when you take it out you should be watching it and waiting. Dont try and wash anything up or anything, 20 seconds of overcooking could ruin the dish!
(http://www.zpyder.co.uk/images/zoom/calamari/squid5.jpg)
Add spiced vinegar or lemon juice or similar to taste
(http://www.zpyder.co.uk/images/zoom/calamari/squid6.jpg)
Enjoy!
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I think im going to be sick :puke:
really dont like seafood.
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Looks nice, Id have a nibble but I couldnt sit and eat a whole plate of it.
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You so dont want to see our fridge/freezer then :D
Tomorrow we have Tilapia and mussels :D
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ugh I had to go down the fish market the other day for 10am and for the rest of the day all I could smell was fish :gag:
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Yeah, Its weird but you get used to it, and then you start to like it. Spending 18 months working for maidenhead aquatics, the smell of frozen fishfood (cant get much more fishy) started to make me hungry. Then working at the oceanarium, cutting up all the fish for the sharks and rays, gave me a mahoosive craving haha.
I love the smell of fish markets now, and fishfood just makes me hungry!
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Yeah, Its weird but you get used to it, and then you start to like it. Spending 18 months working for maidenhead aquatics, the smell of frozen fishfood (cant get much more fishy) started to make me hungry. Then working at the oceanarium, cutting up all the fish for the sharks and rays, gave me a mahoosive craving haha.
I love the smell of fish markets now, and fishfood just makes me hungry!
Ha - one for the sharks, one for me....
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What most annoys me about about Calamari is when you go to a buffet and think "Oooh! Onion Rings!" ...but then you bite into one. :gag: :(
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What annoys me about onion rings is I bite into one and think "Hey, this isnt calamari!" Then I think "Meh, I like onions anyway..."
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I love some seafood but squid nope! Lobster, Rainbow Trout and Prawns yummy :)
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I hate ordering calamari, you rarely find that it is cooked well, more often than not it is chewy and tough. Most places wont accept it being returned if chewy. Yet saying that had some today and was good.
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I think im going to be sick :puke:
really dont like seafood.
in which case the question presents itself:
why did you open a thread entitled "Calamari a la Zpyder"?
what did you EXPECT to see?
actually come to think of it, given the events of history, it could have been fried teddy ;)