Squid, calamari or cuttlefish
Squid and calamari are one and the same animal. Cuttlefish on the other hand is also called seppia. This squid-like creature has a bigger head and wider body. Its flesh is also thicker and tougher than calamari. Squid is delicious and prepared in various ways all over the world. I ‘m a big fan of squid. It's springtime and that means, the best season to eat squid. Time to make calamari fritti!
Where did squid come from?
In this region, the squid's habitat extends from the North Sea to the Atlantic Ocean. It is caught in those waters from September to April.
Squid is found all over the world. Its habitat extends throughout all seas and oceans except for one: the Black Sea. Squid dishes are especially popular in areas around the Mediterranean Sea and in Southeast Asia.
Buying fresh squid, what to look out for?
I recommend that you buy only day-fresh squid. Squid is very delicate and the skin should be intact and purple-flecked . Pay attention to the eyes. They should not be dull. The best clue to fresh squid is the smell.
Ask your fishmonger to clean the squid for you. Look at the color of the mantle. If it is bright white, then you are fine. If it has a pink color then you are dealing with an old animal.
Squid is healthy
Squid is bursting with protein, minerals, vitamins and antioxidants. These nutrients are essential for the production of blood and bone tissue. They also ensure a good immune system. Furthermore, squid contains a lot of selenium. This ensures beautiful skin and strong hair. Did I mention that squid is very low in calories?
Preserving Squid
The skin of the squid is very fragile, making it difficult to preserve. I prepare it on the day of purchase. Do not store cleaned squid in the refrigerator for more than 2 days. Squid freezes very well. Freezing only makes it more tender
Did you know …
Did you know that some species of squid can grow very large? Sometimes they are meters long. The squid we eat remain small. The largest specimens are no longer than 50 centimeters.
Did you know that cuttlefish move backwards? They do this with a propulsion technique. First, they take in water in the cavity of their body. Then they forcefully blow out that water and shoot ... backwards!
Preparing squid
Squid is prepared all over the world in many ways. You can fry it, stew it, grill it, wok it or deep-fry it. In Anglo-Saxon countries and around the Mediterranean Sea, fried rings are the most popular. The size of the squid determines which preparation is best.
Do not cook squid too long. It quickly becomes very chewy. Does your dish call for a longer cooking time? Then prepare the squid on low heat. That way it will still remain tender and juicy.
Baking, stewing and grilling
A small squid has a soft and thin tissue. It is best stuffed with rice and herbs or vegetables but you can also grill it on the barbecue. Make shallow incisions in the form of a grid with the tip of your knife. Then oil and season the squid. After a few minutes on the grill, you will have a tender snack on your plate.Sometimes squid rings release a lot of moisture. If you want to fry or wok them, blanch them first in boiling water for a few seconds. The rings will turn a nice golden yellow and not cook in their own liquid.
Deep-fried squid
Larger specimens of squid are perfect for deep-frying. You can find the deep-fried rings mostly in Italy and Spain under the name calamari fritti or calamares. For that preparation, ask your fishmonger to cut the mantle into thin rings. As delicious as the rings are, don't forget to prepare the tentacles. Once crispy, they are quite tasty.
-
Preparing calamari fritti
You can prepare calamari fritti in one of the following ways:
- Mix pepper and salt with a few tablespoons of flour. Dust the rings with the flour and deep-fry in hot oil.
- You can also first make a batter first in which you dip the rings. When baking, you get a coating around the calamari.
- Panko breadcrumbs give the calamari a crispy coating. I often mix them with fresh herbs for extra zest.
- Looking for a gluten-free version? Then simply dust the rings with rice flour or millet flour. The result has a paler color but tastes just as good.
Always work in small batches and prefer fresh product to frozen rings.
-
Serving calamari
Whichever preparation method you prefer, always serve the rings with a piece of lemon and a dipping sauce. Tartar sauce is a delicious classic. You can also go for a spicy tomato sauce, an aioli or why not a bold mayonnaise with squid ink? Prefer an exotic touch? Serve the squid rings with a mango chutney or a Vietnamese dipping sauce.