Pan fried squid is sweet, tasty and with a little chilli it will fight off any cold weather. Very quick and easy to prepare very delicious to eat. This recipe will make a good lunch or supper dish.
Squid are available in the shop most of the year. It varies in size, from small specimens 5-7cm in length, to larger ones of about 25cm. Squid is a very popular food around the world. Well known to Europeans as Calamari, especially for dishes from the Mediterranean. As you might expect for a popular food there hundreds of different ways to prepare and cook squid. Every country and region has its own favourite recipes. Generally it goes very well with spicy sauces and flavours and we have a couple of suggestions below one Asian the other Spanish.
Ingredients below will feed four people allow about 30 minutes to prepare and cook. The chorizo and beans option will make a larger meal and the lime and chilli might be better as a light lunch or starter.
Ingredients For Pan Fried Squid
I whole squid per person from Walter Purkis and Sons cleaned (quill, beak and membrane removed) We can do this for you in the shop
Chorizo And Beans
2tbsp olive oil
1 red onion, sliced
1 clove garlic, crushed
115g chorizo sausage, diced
1tbsp plain flour
425ml reduced-salt fish stock
410g can butter beans, rinsed and drained
Juice of 1 small lemon
Chilli Lime Sauce
1 red chilli, deseeded and finely chopped
Juice of 3 limes
Handful fresh Coriander leaves roughly chopped
Cooking Method For Pan Fried Squid
This method will work well under the grill or even better on a griddle pan where the ridges will impart some attractive stripes.
Cut each squid tube in half down the length. Cut each half into 3 equal sized pieces.
Lay the squid pieces on a chopping board with the softer inside facing up. Using a sharp knife, score the squid in a criss-cross pattern, taking care not to cut all the way through. If using gently scrape the suckers from each tentacle with the blade of a sharp knife.
Heat the oil in a large non-stick frying pan over a high heat and quickly fry the squid for 1 minute, until it has curled up and is lightly golden. Remove with a slotted spoon and set aside and keep warm. If grilling make sure the portions do not curl up and touch the element.
Chorizo And Beans
Use the squid pan and reduce the heat and add the onion and garlic and gently fry for 5 minutes until softened. Then add the chorizo and cook for a further 1 minute.
Stir in the flour, cook for 1 minute, remove from the heat keep stiring and pour in the stock. Return to the heat and bring to the boil, keep stirring, until the sauce has thickened. Add the butter beans, lemon juice and squid, and gently heat. Season to taste and serve.
Lime And Chili Sauce
Mix the chilli, lime juice, oil and sugar together, and season. Put to one side and allow the flavours to evolve.
This will work well as a dipping sauce or mix the coriander into the lime and chilli,and pour over the squid before serving.
This Squid recipe come from the Fish is the Dish website where you can find this and lots of other fishy recipes.