Sauteed Squid With Chiles Mint And Lime Recipes

SAUTéED SQUID WITH GARLIC, CHILI AND BREAD CRUMBS

Steps:

• Put oil in a broad skillet over high heat; a minute later, add squid, salt, pepper and chili flakes; cook, stirring, until squid is opaque, about 60 seconds (do not overcook).
• Add garlic, basil and lemon juice and stir for about 30 seconds. Turn off heat, add bread crumbs and serve.

SAUTéED SQUID WITH SCALLIONS AND GARLIC

Steps:

• Bring water to a boil in a saucepan. Meanwhile, cut the body of the squid lengthwise into 1/2-inch strips and the tentacles into pieces. When the water is boiling, drop the squid into the water and cook it for 30 seconds (the water will not return to the boil). Drain and set aside.
• At serving time, divide the oil and butter between two skillets and place the skillets over high heat. When very hot, add the scallions and saute for about 10 seconds. Then add the squid, salt and pepper, and saute over high heat for 2 to 3 minutes. Mix in the garlic and parsley and divide among six plates. Serve immediately.

SPICY THAI SQUID WITH CHILES AND CILANTRO

Steps:

• Rinse squid under cool running water. Drain and transfer them to a paper towel to dry completely. Cut bodies into 1/2-inch rings and halve tentacles.
• Place a large skillet over high heat. Let pan get very hot, heating it for a good 5 minutes. Move half the squid from the paper towels to a bowl, so they don't stick when you slide them into the pan. Add 1 tablespoon oil to skillet. Season squid with salt, slide them into the pan, and cook without moving for 1 minute. Flip squid and cook 30 seconds more. Repeat with remaining squid and oil. Don't overcrowd the pan; if your skillet doesn't fit the squid comfortably, cook them in smaller batches.
• In a medium bowl, combine cooked squid with lime juice and zest, fish sauce, shallot, jalapeño and cilantro. Let stand at room temperature for 1 hour (or refrigerate for up to 6 hours, then bring to room temperature before serving). Taste and adjust seasoning if necessary. Serve mounded onto cucumber rounds or scooped into shot glasses (and served with a fork), with peanuts sprinkled on top.

SQUID WITH CHILIES AND GREENS

Steps:

• Separate squids' tentacles from bodies. Slice bodies into rings; cut tentacles in half if large. Rinse, and put in a strainer. Strip greens' leaves from stems; discard thickest stems. Chop, rinse and dry; you want about 4 cups.
• Put oil in a broad, deep skillet over high heat. Add chili and garlic, and stir until they sizzle. Add greens, and cook, stirring, until wilted, 2 minutes. Add squid and a large pinch of salt, and cook, stirring occasionally, until squid gives up its liquid and becomes opaque, about 2 minutes. Taste, and adjust seasoning, adding soy sauce or nam pla if desired. Serve immediately.