What to do with squid?

[CP]

Anyone have any good squid recipes?

[losdaddy7]

The Filipinos I work with make squid this way and it is outstanding...definitely worth a shot.

•2 lbs. medium-sized squid, cleaned and ink separated
•1 piece large onion, diced
•2 pieces medium sized tomatoes, diced
•˝ cup soy sauce
•˝ cup vinegar
•1 cup water
•5 cloves crushed garlic
•1 teaspoon sugar
•Salt and pepper to taste
•2 tbsp cooking oil


1.Heat a wok or cooking pot them pour-in soy sauce, vinegar, and water then bring to a boil.
2.Add the squid and wait for the liquid to re-boil. Simmer for 5 minutes.
3.Turn off the heat then separate the squid from the liquid. Set aside.
4.Pour-in cooking oil on a separate wok of cooking pot then apply heat.
5.When the oil is hot enough, sauté the garlic, onions, and tomatoes.
6.Put-in the squid then cook for a few seconds.
7.Pour-in the soy sauce-vinegar-water mixture that was used to cook the squid a while back. Bring to a boil and simmer for 3 minutes.
8.Add the ink, salt, ground black pepper, and sugar then stir. Simmer for 3 minutes.
9.Transfer to a serving bowl then serve.

11.Note: If you want a thicker sauce, remove the squid from the wok or cooking pot and let the sauce boil until enough liquid evaporates. Once done, you may top the squid with the sauce.

[Alpine Mojo]

cure with salt and use it for bait.

[RatRodMike]

Tag.  Love me some squid.

[JDHasty]

Spaghetti sauce.  It seems to go good in anything from Ragu to the best home made marinara sauce.  I had a neighbor that used to make it all the time

[magnanimous_j]

I like to saute with butter, shallot, garlic, white wine and capers and toss with angel hair pasta. Also, squid stew.

[lokidog]

Mmmm, breaded and deep fried is my favorite way.

[HUNTINCOUPLE]

Bredded  and fried.

[fast60eddie]

Dehydrate it and dip tube in chocolate! Ahloha

[Forks]

Put it in a crab pot with some tuna bloodline.

[12Gauge]

The Filipinos I work with make squid this way and it is outstanding...definitely worth a shot.

•2 lbs. medium-sized squid, cleaned and ink separated
•1 piece large onion, diced
•2 pieces medium sized tomatoes, diced
•˝ cup soy sauce
•˝ cup vinegar
•1 cup water
•5 cloves crushed garlic
•1 teaspoon sugar
•Salt and pepper to taste
•2 tbsp cooking oil


1.Heat a wok or cooking pot them pour-in soy sauce, vinegar, and water then bring to a boil.
2.Add the squid and wait for the liquid to re-boil. Simmer for 5 minutes.
3.Turn off the heat then separate the squid from the liquid. Set aside.
4.Pour-in cooking oil on a separate wok of cooking pot then apply heat.
5.When the oil is hot enough, sauté the garlic, onions, and tomatoes.
6.Put-in the squid then cook for a few seconds.
7.Pour-in the soy sauce-vinegar-water mixture that was used to cook the squid a while back. Bring to a boil and simmer for 3 minutes.
8.Add the ink, salt, ground black pepper, and sugar then stir. Simmer for 3 minutes.
9.Transfer to a serving bowl then serve.

11.Note: If you want a thicker sauce, remove the squid from the wok or cooking pot and let the sauce boil until enough liquid evaporates. Once done, you may top the squid with the sauce.

That looks like Adobo recepie minus tomato and onion, but you can certainly add them.
Eat that with rice.

[pianoman9701]

From the title of the thread, I thought you had RTspring passed out on the front porch. I was relieved to find out you were really talking about fish.  Sorry RT.

I get squid from a local Asian market and either saute it in butter and garlic with salt and pepper, or batter and deep fry it. You can also take the bodies and stuffle with a mixture of crabmeat, chopped chanterelles, ritz crackers, butter, and soy. Roast it in the oven hot - 425 for 20 minutes and slice across the body to serve 1" thick pieces. Good stuff, man.