Squid is a versatile seafood that is enjoyed in various cuisines around the world. Its mild flavor and tender texture make it a popular choice for a wide range of dishes. Here are eight popular squid dishes from different regions:
8 Popular Squid Dishes
Now that you’ve explored the fundamental cooking methods and flavoring options for squid, let’s delve into some popular squid dishes from around the world.
1. Classic Fried Calamari
Ingredients:
- 1 pound (450g) cleaned squid, cut intorings
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
- Lemon wedges for serving
- Marinara sauce or aioli for dipping
Instructions:
Set up a dredging station with flour, beaten eggs, and breadcrumbs. Season the flour with salt and pepper.
Dredge the squid rings in flour, then dip them into the beaten eggs, and finally coat them in breadcrumbs.
Heat vegetable oil in a deep pan or skillet to 350-375°F (175-190°C).
Fry the coated squid rings in batches until golden brown and crispy, about 1-2 minutes per batch.
Remove the fried calamari with a slotted spoon and drain on paper towels.
Serve hot with lemon wedges and your choice of dipping sauce.
2. Mediterranean Grilled Squid
Ingredients:
- 1 pound (450g) cleaned squid, tubes and tentacles
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions:
In a mixing bowl, combine olive oil, minced garlic, dried oregano, lemon juice, salt, and pepper to create a marinade.
Toss the cleaned squid in the marinade and let it sit for 15-30 minutes.
Preheat your grill to medium-high heat.
Thread the marinated squid onto skewers or use a grill basket.
Grill the squid for 1-2 minutes per side for the tentacles and 2-3 minutes per side for the bodies until they develop grill marks and turn opaque.
Remove from the grill, garnish with fresh parsley, and serve hot with lemon wedges.
3. Asian-Style Stir-Fried Squid
Ingredients:
- 1 pound (450g) cleaned squid, sliced into rings or strips
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- Red pepper flakes (optional, for heat)
- Green onions, sliced, for garnish
- Cooked rice or noodles, for serving
Instructions:
Heat vegetable oil in a wok or large skillet over high heat.
Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.
Add the sliced squid and stir-fry for 1-2 minutes or until it turns opaque. Remove the squid from the wok and set it aside.
In the same wok, add a bit more oil if needed and stir-fry the sliced bell pepper and onion until they begin to soften.
Return the cooked squid to the wok and add soy sauce, oyster sauce, sugar, and red pepper flakes (if using). Stir-fry for another minute or until everything is well combined and heated through.
Serve the stir-fried squid over cooked rice or noodles, garnished with sliced green onions.
4. Spanish Squid Ink Pasta (Arroz Negro)
Ingredients:
- 1 pound (450g) cleaned squid, sliced into rings or strips
- 2 cups Arborio rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 4 cups fish or seafood broth (warmed)
- 2 tablespoons squid ink (available in jars)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lemon wedges for serving
- Chopped fresh parsley for garnish
Instructions:
In a large paella pan or wide, shallow skillet, heat the olive oil over medium heat.
Add the chopped onion and minced garlic, and sauté until they become translucent.
Add the Arborio rice to the pan and stir to coat it in the oil, toasting it slightly.
Pour in the dry white wine and cook until it’s mostly absorbed by the rice.
Begin adding the warmed fish or seafood broth, one ladle at a time, stirring constantly and allowing each ladle to be absorbed before adding the next.
After adding about half of the broth, stir in the squid ink, which will give the rice its distinctive dark color. Continue adding the broth and cooking until the rice is tender and has a creamy consistency.
In a separate pan, sauté the sliced squid in a bit of olive oil until it’s just cooked through and tender.
Serve the cooked squid on top of the squid ink rice, garnished with chopped fresh parsley and lemon wedges.
5. Stuffed Squid Recipes
Stuffed squid dishes are a delightful way to showcase the cephalopod’s versatility. Here’s a basic recipe for stuffed squid:
Ingredients:
- 1 pound (450g) cleaned squid, tubes
- 1 cup cooked rice
- 1/2 cup diced tomatoes
- 1/4 cup diced bell pepper
- 1/4 cup diced onion
- 2 cloves garlic, minced
- Fresh herbs (e.g., parsley or basil), chopped
- Olive oil
- Salt and pepper to taste
- Toothpicks or kitchen twine
- Marinara sauce for serving
Instructions:
In a mixing bowl, combine the cooked rice, diced tomatoes, diced bell pepper, diced onion, minced garlic, fresh herbs, and a drizzle of olive oil. Season with salt and pepper to taste.
Stuff the cleaned squid tubes with the rice mixture, ensuring not to overfill them.
Close the open end of each stuffed squid tube with toothpicks or secure with kitchen twine.
Heat olive oil in a skillet over medium-high heat.
Sear the stuffed squid on all sides until they are lightly browned.
Add marinara sauce to the skillet and simmer for 15-20 minutes, or until the squid is cooked through and tender.
Serve the stuffed squid with the tomato sauce, garnished with fresh herbs.
These popular squid dishes offer a glimpse into the diversity of culinary possibilities with this versatile seafood. However, the exploration of squid’s potential extends to more advanced techniques and gourmet preparations.
Advanced Techniques
For those looking to take their squid-cooking skills to the next level, advanced techniques can provide exciting culinary experiences.
6. Sous Vide Squid
Sous vide cooking is a precise method that ensures squid’s tenderness and flavor retention. Here’s how to sous vide squid:
Ingredients:
- 1 pound (450g) cleaned squid, tubes
- Olive oil
- Lemon zest
- Fresh herbs (e.g., thyme or rosemary)
- Salt and pepper to taste
Instructions:
Preheat your sous vide immersion circulator to 135°F (57°C).
Season the cleaned squid tubes with olive oil, lemon zest, fresh herbs, salt, and pepper.
Vacuum-seal the seasoned squid in a sous vide bag, ensuring they are in a single layer.
Submerge the bag in the preheated water bath and cook the squid for 45-60 minutes.
Once done, remove the squid from the bag and pat them dry with paper towels.
Heat a skillet over high heat and sear the squid briefly on each side until they develop a golden brown crust.
Serve hot with your choice of side dishes or sauces.
7. Tempura Squid
Tempura is a Japanese frying technique that results in a light, crispy batter. Here’s how to make tempura squid:
Ingredients:
- 1 pound (450g) cleaned squid, tubes and tentacles
- 1 cup all-purpose flour
- 1 cup ice-cold water
- 1 egg yolk
- Ice cubes
- Vegetable oil for frying
- Salt and dipping sauce (tempura sauce or soy sauce with grated daikon and ginger)
Instructions:
Cut the cleaned squid into rings or strips.
In a mixing bowl, combine the all-purpose flour, ice-cold water, and egg yolk. Stir gently, leaving lumps in the batter.
Add a few ice cubes to the batter to keep it cold.
Heat vegetable oil in a deep pan or skillet to 350-375°F (175-190°C).
Dip the squid pieces into the tempura batter and carefully place them into the hot oil.
Fry the tempura squid in batches for 2-3 minutes or until they turn golden brown and crispy.
Remove with a slotted spoon and drain on paper towels.
Serve hot with a side of salt and dipping sauce.
8. Searing Squid Steaks
Squid steaks are thick slices of squid that can be seared to perfection. Here’s how to sear squid steaks:
Ingredients:
- 1 pound (450g) cleaned squid steaks
- Olive oil
- Lemon juice
- Salt and pepper to taste
- Fresh herbs (e.g., tarragon or cilantro)
Instructions:
Season the squid steaks with olive oil, lemon juice, salt, and pepper.
Heat a skillet over high heat until it’s very hot.
Add the squid steaks to the hot skillet and sear for 1-2 minutes on each side until they develop a golden brown crust.
Remove from heat and garnish with fresh herbs.
Serve hot with your choice of side dishes or sauces.
Squid Ink Applications
Squid ink, obtained from the ink sac of squid, is a prized ingredient known for its unique color and flavor. Here are two popular dishes featuring squid ink:
1. Squid Ink Pasta (Pasta al Nero di Seppia):
Ingredients:
- 1 pound (450g) squid ink pasta
- 1/4 cup olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup fish or seafood broth
- 2 tablespoons squid ink
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Fresh parsley for garnish
Instructions:
Cook the squid ink pasta according to the package instructions until al dente. Reserve a cup of pasta cooking water before draining.
In a large skillet, heat olive oil over medium heat.
Add the chopped onion and minced garlic, and sauté until they become translucent.
Pour in the dry white wine and cook until it’s mostly absorbed by the onions.
Add the fish or seafood broth and squid ink, stirring to combine. Simmer for a few minutes until the sauce thickens slightly.
Toss the cooked squid ink pasta in the sauce, adding pasta cooking water as needed to achieve the desired consistency.
Season with salt and pepper to taste.
Serve hot, garnished with grated Parmesan cheese and fresh parsley.
2. Squid Ink Risotto (Risotto al Nero di Seppia):
Ingredients:
- 1 pound (450g) Arborio rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 4 cups fish or seafood broth (warmed)
- 2 tablespoons squid ink
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Fresh basil for garnish
Instructions:
In a large pan or skillet, heat olive oil over medium heat.
Add the chopped onion and minced garlic, and sauté until they become translucent.
Add the Arborio rice and toast it slightly, stirring to coat it in the oil.
Pour in the dry white wine and cook until it’s mostly absorbed by the rice.
Begin adding the warmed fish or seafood broth, one ladle at a time, stirring constantly and allowing each ladle to be absorbed before adding the next.
After adding about half of the broth, stir in the squid ink, which will give the risotto its distinctive dark color. Continue adding the broth and cooking until the rice is tender and has a creamy consistency.
Season with salt and pepper to taste.
Serve the squid ink risotto hot, garnished with grated Parmesan cheese and fresh basil.
These advanced techniques and gourmet preparations showcase the depth of culinary artistry that can be achieved with squid. As you experiment with these methods, you’ll gain a deeper appreciation for this remarkable seafood.
Conciusion
Explore popular squid dishes from different cuisines and regions to broaden your culinary horizons. And don’t hesitate to venture into advanced techniques like sous vide, tempura, searing, and using squid ink for distinctive flavors and presentations.
Whether you’re preparing a quick weeknight dinner or a gourmet feast, squid offers endless opportunities to delight your taste buds and impress your guests. Embrace the art of cooking squid, and let your culinary creativity flourish with this remarkable seafood.