This cuttlefish is best known for squid rings; apart from them, I have never given it further thought.
Squid is also known as calamari.
ungainly looking ugly beast, and most would immediately discard the idea of eating one.
However, squid rings, battered or crumbed have proved acceptable, if a little rubbery, for most.
How to clean squid – A good post on Mama’s Tavern
But here’s a recipe for you:
Nigel Slater’s squid romesco recipe
Tuck into some flavoursome seafood
Make the sauce first. Into the bowl of a food processor, put 450g drained weight of canned or bottled red peppers, 5 anchovy fillets, 20g of fresh white bread, 3 tbsp of sherry vinegar, 5 tbsp of olive oil and 2 tsp of smoked paprika. Blitz to a smooth, brick-red sauce. Then prepare the squid. Score the body sacks of 4 medium to smallish squid, which have been cleaned and trimmed, cutting lightly into the flesh in a lattice pattern. Warm a little olive oil in a nonstick pan then add two cloves of garlic, peeled and thinly sliced. Once the garlic has softened, add the squid and cook quickly. Transfer the squid to a plate, put the romesco sauce into the pan, stir briefly to heat, then spoon around the squid. Serves 2.
If possible look for Cornish, responsibly caught squid. Avoid any whose provenance is unclear, or fish that are too small. Cook the squid for seconds rather than minutes. Once it is opaque and starts to curl in the pan, it is cooked. You can grill, peel and purée your own peppers, but the difference in flavour is negligible.
Use prawns instead of squid. Grill the squid on a hot griddle pan or over a barbecue instead of frying it. Make a spicy romesco by adding a fresh red chilli to the sauce as you blitz it.
Stuffed squid – recipe
BBQ squid – no recipe
Calamari Stewed with Tomatoes – Recipe
Sauteed Squid and Kimchi – Recipe
It can be served with pasta, in a salad, on rice, even on a pizza or simply pan-fried. Entirely up to one’s imagination.
Or sashimi or makimonos…