This is the absolute best thing I’ve read today! I would never have considered cleaning and preparing squid, but you’ve made it sound doable and fun. Final plate looks delish. Off to the fish markets! Thanks, Jill.
I love the tentacles by themselves and in Florida they are an inexpensive meal for me. Whole Foods has them(the tentacles) separated from the bodies and precleaned. I usually buy 4 oz and then go to their Mediterranean olive bar and buy a combination of olives, roasted garlic, artichokes, red peppers, "gigantic" beans and olives.
When I get home I stir fry the entire mixture in a good olive oil to which I have added fresh garlic, capers and red pepper flakes. Its so quick to make and delicious. I love the idea of adding some spicy chorizo and will try that next time.
We had a holiday in the York Peninsula several years ago, where my husband at dusk would go out on the jetty to catch a couple of squid. Thankfully there was a gentleman staying at the caravan park who told my husband how to prepare them. So delicious cooked quickly in a hot pan and served a la naturale with salt, pepper and a good squeeze of lemon. And thank you for your couscous recipe. I love it particularly with the addition of currants, almonds, chopped olives, chopped parsley and as you have done preserved lemon plus a teaspoon of ras el hanout
Please read the carefully researched New Yorker article about slave labour on fishing vessels especially those that are depleting the ocean of squid, a once vibrant and hardy species before you urge people to eat them.
This is the absolute best thing I’ve read today! I would never have considered cleaning and preparing squid, but you’ve made it sound doable and fun. Final plate looks delish. Off to the fish markets! Thanks, Jill.
I’m in if I can buy them pre-cleaned. 😉
I love the tentacles by themselves and in Florida they are an inexpensive meal for me. Whole Foods has them(the tentacles) separated from the bodies and precleaned. I usually buy 4 oz and then go to their Mediterranean olive bar and buy a combination of olives, roasted garlic, artichokes, red peppers, "gigantic" beans and olives.
When I get home I stir fry the entire mixture in a good olive oil to which I have added fresh garlic, capers and red pepper flakes. Its so quick to make and delicious. I love the idea of adding some spicy chorizo and will try that next time.
We had a holiday in the York Peninsula several years ago, where my husband at dusk would go out on the jetty to catch a couple of squid. Thankfully there was a gentleman staying at the caravan park who told my husband how to prepare them. So delicious cooked quickly in a hot pan and served a la naturale with salt, pepper and a good squeeze of lemon. And thank you for your couscous recipe. I love it particularly with the addition of currants, almonds, chopped olives, chopped parsley and as you have done preserved lemon plus a teaspoon of ras el hanout
Please read the carefully researched New Yorker article about slave labour on fishing vessels especially those that are depleting the ocean of squid, a once vibrant and hardy species before you urge people to eat them.