Cut the squid pouch into 1/2\" slices,
ry.
If using whole squid, chop tender parts of the
Toss squid strips with sea salt.
Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then saute garlic, stirring, until golden, about 1 minute.
Add squid and parsley or cilantro and cook, stirring, 30 seconds. (Squid will still be partially translucent but will con.
Read More http://www.epicurious.com/recipes/food/views/Angel-Hair-Pasta-with-Sauteed-Squid-106145#ixzz11SMRTBRL.
Combine the breadcrumbs, feta, olives, chilli and oregano in a bowl and season with salt and pepper.
Spoon the mixture into the squid hoods and close the ends with toothpicks to secure.
Lightly spray with oil.
Preheat a grill pan or frypan preferably non stick and cook the squid heads for about 2 mins each side till cooked but be careful not to overcook or they will be tough.
Divide the lettuce leaves among 4 serving plates.
Cut the squid into thick slices and arrange on the lettuce and serve with lemon wedges and toast.
Clean and cut squid; put aside.
Mix Italian seasoning, garlic powder, onion powder, and bread crumbs together and set aside. Beat egg and mix in milk.
Heat shortening in a deep fry pan.
Dip rings in egg and cover with crumbs.
Fry until golden brown. Garnish and serve.
ussels, razor clams, shrimp, and squid by placing on top of
tarts to smoke.
Add squid to wok and cook until
s tender.
Add the squid, and do a high simmer
br>Add in the monkfish, squid, king prawns, bass and mussels
nd tenderest squid, you need the freshest squid possible. Frozen squid is frozen
Make sure the squid bodies gave been thoroughly gutted
Cut squid hoods along one side and
Cut
squid
into
rings or
owl.
Add thinly sliced squid into the bowl and mix
ings (or open out the squid tube and lightly score with
If using fresh squid, gently pull off the head
ow prepare the squid.
Stuff each small squid with the filling
stuff the body of each squid only about 1/3 full
Cut bodies of squid crosswise, making 1/2-inch
Spoon cooled rice mixture into squid bodies; close opening with a