Perfect Calamari Salt Squid Recipes

PERFECT CALAMARI - SALT SQUID

Steps:

• As with most seafood, first take it back to where it was born, rinse it in cold salty ice water. (sea salt only) This will revive it.
• Cut up calamari into 1/2 inch circle strips.
• Be careful to get the little plastic looking particles out that can be found naturally in squid.
• Mix Rice Flour in a bowl with fresh ground Pink Himalayan Sea Salt and fresh ground Pepper Medley. Be careful to not get the mix too salty.
• Get the grinders that you grind yourself.
• Dip squid into the rice flour mix to get them well coated. Make sure to get the inside too.
• 1:30-2:00 min frying time maximum at about 350-400 degrees in grape seed oil. Only fry small handfuls of calamari at a time.
• The grape seed oil has a really high smoke point and won't burn, it also won't change the flavor of your seafood.
• Set the temp on a little home deep fryer to 400.
• Use a thermometer to wait until you have perfect temperature.
• To make the pink spicy sauce:.
• mix mayonnaise and hot chili garlic sauce vietnamese style together to make the pink creamy chili dip. equal ratios is usually good or add more spicy chili if you like it hot!
• Bam! get ready for a mouthgasm!

SZECHUAN PEPPERED CALAMARI (SALT AND PEPPER SQUID)

Steps:

• If you got whole squid, clean them first: gently pull the head and tentacles away from the body, then pull out the backbone (quill, aka cuttlebone) from inside the body and discard it and the intestines and ink sac; cut the tentacles from the head just below the eyes and discard head; remove membrane/skin from body.
• (How you cut up the squid at this point is a matter of preference, but here's how I like it.).
• Cut the larger tentacles away from the smaller ones, so that you get some single tentacles in the mix.
• Pull or cut the wings away from the body.
• Cut the body down the center so that you can open the two sides up flat, then make strips that are between 1/8 to 1/4 inch wide and about 1 to 1 1/2 inch long; you can also cut the body into 1/4-inch wide tubes, if you like.
• Rinse all the cut pieces, tentacles, and wings well in a sieve, and let drain.
• In a dry skillet, roast the peppercorns over medium high heat until they begin to smoke; remove from heat, let cool, then use a mortar and pestle or other grinder (I use a coffee grinder) to make into a fine powder.
• In a bowl, mix together the flour, salt, cayenne, garlic powder, and powdered peppercorns.
• Add the drained squid pieces, and toss or stir well with your hand to coat them well, shaking off excess.
• Heat oil in a hot wok or deep heavy pan until very hot (the surface should seem to simmer slightly - you can test it with a single piece to see if it's not enough), then deep fry the squid in batches for 1 to 2 minutes until tender and beginning to turn golden. Do not overcook or your cooked squid will turn rubbery -- blech.
• Remove with a slotted spoon and let drain on paper towels.
• Serve immediately with dipping sauce - we like garlic chile sauce, but cocktail sauce or aioli is nice, too.

SALT AND PEPPER SQUID OR CALAMARI WITH CUCUMBER SALAD

Steps:

• Cut squid hoods along one side and open out. Using a small sharp knife, score inside of hoods in a diagonal pattern, without cutting all the way through. This will allow the squid to curl during cooking. Cut each squid hood into eight pieces.
• Sprinkle squid with combined pepper, salt and lemon pepper seasoning.
• Heat oil in wok or large frying pan, stir-fry squid in batches until curled and just cooked through. Serve squid with cucumber salad.
• Cucumber Salad: Combine cucumber, onion, tomato, nuts and mint in medium bowl. Add combined vinegar and oil, toss to combine.