20-02-2011, 06:57 PM
That's a good recipe. Works well with shop bought & day or 2 old squid. Personally, with a fresh catch of the local squid found in sydney harbour I prefer to do away with the flour & batter completely. This is my version for about a kilo of cleaned squid.
clean & cut up the squid as you like, rings are ok but I find strips are better - they cook more evenly. include the tentacles & skinned wing tips. 6 or 7 grinder turns of fresh black pepper or mixed pepper corns, twist or 2 of good sea salt & some freshly cracked szechuan pepper (3 or 4 turns in a pepper grinder). mix through until the squid bits.
Splash of good olive oil in a hot pan & throw in about a dozen bits of squid. turn them the moment the colour has changed to white from the original opaque. cook another 20 seconds & put in a bowl to keep warm. 1 twist of pepper & one more of sea salt (Note: The total pan time for squid with say 25cm tubes or less should not be more than 1 minute. If they are not cooked in that time your pan is either not hot enough to start with, or, you put in too much squid & took the heat out of it. ) then do the next batch.
a squeeze of lemon or lime juice to finish & serve with whatever you like. Salad with lots of herbs is perfect.
I've done this many times & a word of warning for those of you with kids: If you get to serve this at a table, you're better than I am. My kids monster it as soon as it's cool enough to touch.
clean & cut up the squid as you like, rings are ok but I find strips are better - they cook more evenly. include the tentacles & skinned wing tips. 6 or 7 grinder turns of fresh black pepper or mixed pepper corns, twist or 2 of good sea salt & some freshly cracked szechuan pepper (3 or 4 turns in a pepper grinder). mix through until the squid bits.
Splash of good olive oil in a hot pan & throw in about a dozen bits of squid. turn them the moment the colour has changed to white from the original opaque. cook another 20 seconds & put in a bowl to keep warm. 1 twist of pepper & one more of sea salt (Note: The total pan time for squid with say 25cm tubes or less should not be more than 1 minute. If they are not cooked in that time your pan is either not hot enough to start with, or, you put in too much squid & took the heat out of it. ) then do the next batch.
a squeeze of lemon or lime juice to finish & serve with whatever you like. Salad with lots of herbs is perfect.
I've done this many times & a word of warning for those of you with kids: If you get to serve this at a table, you're better than I am. My kids monster it as soon as it's cool enough to touch.