Not quite Jacques Cousteau
You begin by grasping the body and pulling out the head and guts. Then you squeeze out the guck inside and then peel off the skin (or film) on the surface. As a bonus, most of the skin comes off when you squeeze out the gunk.
Finally you need to remove the spine. This was news to me, I thought that squid did not have any hard structure (aside from the beaky mouth). It is an interesting piece, when removed, it looks exactly like a piece of transparent plastic.
Still haven’t decided what to make with it, but I will cook it tonight.
Photo credits: Richard of Forbidden Planet
[Note: today, blogger forced me to change over to the new blogger. When I logged in, I could not see any way to log on to my old blogger account. Apparently, I am one of the lucky ones to be moved over so soon.]
me,i cant log in to my beta account anymore..i cant update my foto blog there :(
(I actually hate fish so I'm glad I'm not smelling it in your house, but sweet banana bread in mine!)
After I moved to the new blogger, I don't have any problem at all. Sorry, you're having a hard time to log in.
tin-tin: I know they have a “bone” now, but I didn’t before. Pretty neat, if you ask me. I think I cooked it well.
breal: it was my first time cleaning squid. It is not really that bad – just I am pathetically slow at it.
ghee: While I love sushi and sashimi, I am not yet brave enough to make it myself. I don't know what is up with blogger.
MOI: the squid was very fresh (or at least frozen fresh), there was no fishy smell (or maybe that is just squid in general)
barbara: I agree that fried squid is nice, that is not the route I chose. I am not particularly keen on frying foods (aside from bacon).
raquel: as mentioned to MOI, there was no fishy smell.
Calamari Jambalaya (with some mods by me):
2lbs (907g) cleaned squid (calamari)
1lb (454g) tiger shrimp
1 large onion
1 medium green pepper
2-3 cloves of mashed garlic
1/2 cup (125ml) red wine
1 can (19 fl oz, 561ml) diced tomatoes
1 cup rice
Cut the squid into bite size pieces.
Boil the squid in salted water for 15 minutes.
When done, rinse with cold water.
Chop the onion. Chop the green pepper. Sauté in the butter with the mashed garlic. Until the vegetables are soft.
Add the squid, shrimp, wine, diced tomatoes, and rice. Season to taste (I used about 2 tsp salt and a few twists of fresh ground pepper). Mix and let sit over low heat for 25 minutes or until the rice is done. There is not a lot of liquid, so it is easy to burn things. I found I had to mix about once every 5 minutes to move rice stuck on the bottom of the pot and keep it from burning.
It was fine. I think I should have had a little more salt. Or maybe substituted chicken stock instead of salt. I think adding lemon grass or ginger might have given it a nice twist.
Enjoy the jambalaya!!
[new blogger isn't so bad, btw!]