Pan-seared squid are economical and easy to prepare. The meat of these mollusks is tougher compared to calamari, and therefore the same recipe has shorter cooking times for calamari. With stew cooking in a pressure cooker, the times can be shortened.
Why are squid cheaper than calamari? Squid meat is less tender, while calamari have more delicate meat and are therefore more in demand. This explains why calamari can cost double or triple the price of squid.
BEST SEASON to buy squid (spring and summer) or calamari (autumn and winter).
Quick fish recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Well-being
- Seasonality: Spring, Autumn
- Energy 177.12 (Kcal)
- Carbohydrates 4.29 (g) of which sugars 1.33 (g)
- Proteins 26.87 (g)
- Fat 6.01 (g) of which saturated 2.14 (g)of which unsaturated 1.89 (g)
- Fibers 0.58 (g)
- Sodium 396.01 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Pan-Seared Squid
The same recipe can be used to cook calamari, which are more tender and therefore require shorter cooking.
- 2.65 lbs squid (cleaned weight, about 1.76 lbs)
- 1 clove garlic
- 1 tbsp extra virgin olive oil (or sunflower seed oil)
- 1 tbsp white wine vinegar (or lemon juice)
- to taste chili powder
- 2 tbsps flour (or breadcrumbs)
Tools
- Cutting Board
- Knife smooth blade
- Pan steel
Pan-Seared Squid
CLEAN the squid (here’s the video)
Cleaning the fish is long and laborious.
Separate the head with the tentacles from the mantle by pulling it towards you, then empty the body of the mollusk from the long, narrow cartilage (gladius) and all its innards, washing the entire internal sac very well. To facilitate the operation, it can be cut in half.
Remove the internal eyes and beak (rostrum) from the squid’s head.
It is not necessary to remove the pink skin from the squid; it will dissolve during cooking.
COOKING the squid
1. Cut the cleaned mollusks into regular pieces (or rings); if small, they can be left whole.
2. Place them in a pan along with the oil, garlic (cut in half and without the germ), and chili. If desired, deglaze with white vinegar (or lemon juice).
3. Cook for 20-30 minutes (without a lid as they will release a lot of water), first on high heat and then on medium, stirring as needed.
Squid cooking time varies greatly depending on their size and quality; the smaller and fresher they are, the quicker they will soften. I recommend monitoring the cooking, as prolonged cooking will first harden and then soften them again. Use a pressure cooker to reduce the time.
4. When they start to soften, add sifted flour (or breadcrumbs for a more rustic result) and continue cooking for another 5 minutes, letting the cooking liquid evaporate while being careful not to let the flour stick to the bottom. Season with salt only if necessary, as fish often doesn’t need to be salted.
HOW TO SERVE and accompany pan-cooked squid
Serve the squid with lemon slices, on slices of toasted bread, or accompanied by white polenta (some rice, some roasted potatoes or boiled ones) and fresh salad, some cherry tomatoes or some peas.
STORAGE of pan-seared squid
Store pan-seared squid for up to 2 days in the refrigerator in an airtight container.
Store pan-seared squid for up to 2 days in the refrigerator in an airtight container.
FAQ (Questions and Answers)
How do you make squid tender?
To make squid tender, you can alternatively:
– Quickly blanch them in boiling water for about a minute and then immediately immerse them in ice water to stop the cooking, if they are fresh.
– Marinate the squid in an acidic solution like lemon juice or vinegar for at least 30 minutes before cooking.
– Avoid overcooking them to prevent them from becoming chewy.How do you prevent squid from becoming chewy?
To prevent squid from becoming chewy, cook them only until they become opaque, without overcooking.
What is the difference between calamari and squid?
The main difference between calamari and squid is in the shape of the body: calamari have a more elongated body and a more translucent mantle, while squid have a stouter body and a thicker mantle.
