How to Prepare Squid

When I was young I couldn't clean a squid, but I wanted to eat squid. The year that I got that urge, it was a bumper season for squid, so it was so cheap!I couldn't find instructions for doing something so basic in the cookbooks,so I snuck a peek in at the bookstore! (Nowadays you can find cookbooks like that though.) In the end, I phoned my mother and asked her how to do it. (LOL) When you really want to eat something, you'll do a lot to get there!It's OK if you can't do it so neatly in the beginning! Just cut it however you can, take off any parts you can't eat, and try cooking it. In-season squid is cheap and delicious! Just give it a go the next time you feel an urge to eat squid. It's so yummy! Recipe by Kanakana higurashi

I could not fit this procedure in my "Simmered Squid and Daikon Radish" recipe, so I uploaded it separately.The simmered squid can get tough and chewy, but I tried many ways to make it tender. Now I am using this method.The key is the boiling time. Be careful not to cook it too long or the squid will be tough and chewy. Recipe by -ringo-

I love eating every bit of fresh squid. This recipe works great as a simple side dish.Please use a fresh squid!!For Step 6, I added soy sauce.....but after cooking it, a lot of moisture came out, diluting the flavors. Because the squid is fresh it will still taste great but maybe it's better to add salt at that stage and pour over some soy sauce at the end. Recipe by Tatakaukokkusan

Although this may appear to be a common recipe, since I wanted to eat it the innards, too, I devised my own method.If you want the squid to turn out soft and juicy, then cook for a shorter time than instructed. If overboiled, the squid will become tough, and will also lose it's sweetness and moisture. Recipe by Tomuraushi

This is also a good side dish in summer. You can exchange the squid for your favorite seafood like shrimp, scallop, salmon... It's important to drain the vegetables well and it's also good cold. Enjoy to your taste!

My husband loves squid sautéed with butter and makes it often. I tried adding vinegar to it.Adjust the amount of seasoning ingredients to the size of the squid. Recipe by ayunn

Sauteeing with garlic, chili and bell peppers is currently my standard go-to method in coming up with quick and easy dishes using almost ANYTHING.Pairing this method with squid, an easy to cook seafood, makes this an almost instant, 15-min solution for dinner!

This is an easy grilled squid recipe that is a perfect meal with the family especially during summer. It can be paired with freshly cooked steamed rice together with an ice-cold beverage. If you have no access to a charcoal grill, you can use stove-top grill pans that are widely available. However, I suggest that you pick a cast-iron one since it can handle high heat close to a charcoal grill.Video: https://youtu.be/T3r8-PlrHWkRecipe by: HomebasedChef

This is a dish I've been making for a while and I love it.This is pretty simple once you've finished preparing the squid. However if you tear the ink pouch, you're going to have a real mess on your hands.As this is sashimi grade squid, you don't have to cook it thoroughly.If you burn it the taste will get pretty bitter, so please be careful. Recipe by Omonaga bancho

I know that squid is usually cooked with daikon radish or taro root, but for some reason I've had potatoes with my squid ever since I was small.Be careful about when you put the squid back into the pot, since you're simmering some more after that point and you wouldn't want the potatoes to fall apart. Recipe by Chiisai coffee no ki

I used frozen squid I bought on sale. I wanted pack it in my bento, and I thought that if I turned them into ball they'd be handy.You can eat these squid balls as is, or simmer with komatsuna greens. They are good in bentos too.Make sure to dry the squid well before processing! Recipe by Bluebird

I adopted this from a recipe that I saw on TV. The TV show used a microwave to cook the squid, but the sauce did not penetrate too well, so I changed the recipe to simmer the sauce on the stovetop.-If you put too much rice inside, the squid will burst, so be careful.-If the rice is not enough, it will fall apart when you slice it into pieces.-If you have leftover seasoned rice, don't stuff it into the squid, but make it into a grilled rice balls and enjoy.-Simmer it over low heat. Try not to scorch it. For 1 squid's worth. Recipe by Komikan

My husband like squid, so I served it with a teriyaki glaze.If you stir fry the squid for too long, it will become tough, so once it's done take it out of the pan. Recipe by kojyu

I was really craving Adobong Squid and I finally called my dad and he gave me his recipe. Squid is his favorite meat to use and I know this recipe is the best! He made this ALL the time when my brothers and I were growing up! It brings me back..

Since I'm the only one in my household who eats salt preserved squid, I always separate it into small portions and store it in the freezer.-If you increase the amount of milk, you'll have a soupy pasta.-You can cook the pasta however you like, but I usually cook it 2 minutes less than instructed and cook the remaining 1-1 1/2 minutes with the sauce. Recipe by Miyorante.

Every household has their own way of prepping squid. I use this method. We eat the legs, liver, and everything; wasting nothing! The eyes are scary, and the ink sac is so black, but just deal with it!Whenever I process squid, I make sure to wash in and around the sink more thoroughly than usual afterwards. If even a little bit of the squid is left, it really smells. For the same reason, I always process squid the day before trash day. If that's not possible, I put all the leftover bits in a plastic bag, seal it tightly and put it in the freezer. I put the bag straight into the trash on trash day. Recipe by Mekamahao

A friend of my mother's taught me this recipe. Apparently it's a standard item at izakaya.Avoid overcooking the squid! If you do, it'll become hard and dry. Turn off the heat when you think it's cooked through! You can add ponzu sauce after turning off the heat.If there's a lot of liquid in the pan, remove the squid, simmer down the liquid, and pour over the squid. Recipe by Haranouenoponyoponyo

My husband loves to drink.So, I combined onions and squid; both very healthy ingredients that's really good for you, and goes well with drinks.It's tasty when freshly cooked, but better when it's set aside overnight! If the temperature is too low in the refrigerator, the oil might harden. It will melt if you microwave it for 15 seconds before eating. You can blend the olive oil with another kind of oil, such as vegetable oil or grape seed oil, since two kinds of oil mixed together can prevent hardening. For amount made from 3 onions. Recipe by MsCana

When the spear squid is in season, I always make this dish. It's our family's appetizer for "drinks at home" during the holidays.-Since the pasta sauce contains some salt, adjust the taste with salt and pepper at the very end.-If it is too much trouble to simmer in hot weather, use a pressure cooker. Recipe by pogue

Cleaned squids, tubes stuffed half full and baked, the precooked stuffing will swell up when baked so you can tell they are ready. Sauteed cherry tomatoes with oregano and glazed onion, garlic and chopped squid tentacles. Sprinkled with short rice to absorb the tender juices from the stuffing. Baked in tomato sauce and white cooking wine. Also see my calamari steak and paella recipes in here.#GoldenApron23

There are two methods to cooking Filipino style Squid Adobo- quick or really long cooking. Because in-between cooking makes the squid tough and chewy. This version is the quick and easy method.

I learned it from my mother.Don't overcook the squid. For 2 servings. Recipe by xxprsxx

-I made a delicious, enticing dish out of leftover squid liver, offal, and fins.-If you stir-fry the liver thoroughly it ends up really delicious.-Goes particularly well with Japanese sake! Recipe by Cooking S Papa

I wanted to make simmered squid and potatoes!In step 3, if you cover the pot with aluminum foil poked with holes, the surface scum can be easily removed. It also functions as a otoshibuta. ♪ Recipe by bvivid

This is a method to prepare fresh squid shiokara style.By drying the squid overnight, the appropriate amount of liquid evaporates, and results in a rich shiokara taste. I added red chili pepper for spice and kombu for umami flavor. Recipe by Cooking S Papa

My children love butter and soy sauce. So, I made a side dish using this combination with the ingredients I had in the fridge.Cook the potatoes in the microwave first before adding into the flying pan because the squid cooks faster. Recipe by Harapekoayu

Great dish for summer if you like your squid. Ingredients are measured for 1 person, change amounts for how many you are cooking for. You can also prepare these as an appetizer by grilling them then cutting into large chunks and place them on a cocktail stick.

I made this because I was asked to make a squid radish daikon dish.Cook the squid from water.This is how the squid becomes tender.Beveling is hard with a knife, but it's super easy to do with a peeler. Recipe by Yucchan**

I made this because I found daikon and squid on sale...If the heat is too strong while stewing, the squid will become tough, so please cook on low heat. It's also tasty with potatoes. Recipe by Fukushimasan

Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes. There are many ways to prepare and cook squid. Fried squid is common in the Mediterranean. In Lebanon and Syria, however, it is served with tartar sauce. With my Version I use Air Fryer. No Oil needed. And I use vinegar for dip.