I find squid and octopus, both in the cephalopod family, extremely intimidating to cook. Though they are visually unappealing, after all is said and done, they are very affordable, easy to cook, high in protein, low in fat, and taste amazing—especially grilled (but boo for me, I don’t have one)! 🙂
- 2 large squids* ~ washed; beak, skin, head, bone, and ink removed
- 2 garlic coves ~ peeled and minced
- 4 shallots ~ peeled and finely chopped
- sea salt ~ to taste
- fresh ground black pepper ~ to taste
- cooking oil
- If you’re interested, Martha Stewart can show you how to clean (and grill) squid.
- Pat the squid dry with some paper towels.
- Cut the squid tubes (bodies) into 2-inch pieces. Leave the tentacles whole.
- Place the squid in a large mixing bowl; add all the remaining ingredients except oil.
- Mix well, cover, and chill for 45 minutes-1 hour.
- In a large pan, heat some oil on high heat.
- Quickly toss the squid until the pieces because a bright white opaque color with some lightly browned edges. This should only take about two minutes, tops. Otherwise you risk overcooking the squid, which become rubbery.
- Serve with fresh lemon slices and chilis. I like to have my calamari over a salad. 🙂
*I took the easy route and purchased my squid already cleaned and prepped. I have prepped fresh squid before, but I admit the sight and texture was a bit more than I can handle!