02-03-2004, 07:19 AM
Hi!
When I make stuffed squid, I cook it slowly in a pan on the stove on medium heat, instead of in the oven. (If you overcook, the squid becomes chewy, and it's almost like chewing rubber). I mix soya sauce with an equal amount of water so it isn't too salty, and I put enough of this in the pan to cover the bottom third of the stuffed squid. This also works for squid rings fried in onions if you don't want to stuff them. I rarely am able to access fresh squid, but I find this method works even if the squid has been frozen and defrosted.
Darlene
When I make stuffed squid, I cook it slowly in a pan on the stove on medium heat, instead of in the oven. (If you overcook, the squid becomes chewy, and it's almost like chewing rubber). I mix soya sauce with an equal amount of water so it isn't too salty, and I put enough of this in the pan to cover the bottom third of the stuffed squid. This also works for squid rings fried in onions if you don't want to stuff them. I rarely am able to access fresh squid, but I find this method works even if the squid has been frozen and defrosted.
Darlene