Recipe - Pan Fry Black Pepper Squid (Calamari)

The squid is a rich source of protein, vitamins B complex and minerals like phosphorus, magnesium and potassium. These vitamins and minerals helps to lower blood pressure, soothe and relax the nervous system. Squid does have a bit of cholesterol so moderation is key if you need to watch your cholesterol.

The squid has one important characteristic. The squid cooks very fast. When it is just cooked, the flesh is juicy and tender. If it is overcooked, the flesh becomes rubbery.

To clean the squid, just get rid of the intestines, the mouth between the tentacles and the spine. Check the inside of the pod for sand or other undigested food. Check the joints between the 2 flaps for sand.  I love to eat the eyes so I keep them.

In this recipe, I squeeze a lime to get rid of the sea smell and marinate the squids with black pepper sauce which is essentially made of salt and black pepper. I like to keep the squid whole and cut them after cooking to enjoy the real taste of the squid.

Recipe (serves 5)
500 grams of squid (wash and clean). I leave the squid whole.
2 tbs of black pepper sauce
1 large onion, diced
1 lime
1 small chilli
1 tbs cooking oil.

Method
Marinate the squids with lime and black pepper sauce
Heat the oil in the wok or pan
When the oil is hot, toss in the diced onions and chilli and fry till fragrant.
Toss in the squids and stir fry for about a minute
When the flesh of the squids turn white, it is done.
It takes about a minute to cook the squids.

Enjoy !

       





Grilling the squid is also great way to eat squid. A 6 minute video.



Here is another great way to cook squid.
In this video, the squid is cooked with salted egg yolk.

Blanch the squid in boiling water added with salt and lime juice.
Heat up the oil, add salted egg yolk, garlic and ginger.
Stir fry the squid and garnish with sesame oil, pepper and spring onion.

It is in Taiwanese, a mixture of hokkien and mandarin.




A nice way to stir fry squid with garlic, black pepper and shrimp paste.