Don't Be Afraid to Cook Squid at Home

Rachel Tepper Paley
·Editor
Updated

A gargantuan giant squid was recently caught in Tokyo Bay—about 12 feet long!—which would make a lot of calamari.

Which got us thinking: It’s high time chicken got booted from the front lines of quick, week-night cooking. There’s another protein available to rev up the standard lineup: squid.

Yes, squid. When prepared correctly—which isn’t hard to do with the right recipes—squid is luxurious, soft, and almost… juicy. A far cry from the rubbery rings (read: bad restaurant calamari) that landed squid in the ingredient doghouse in the first place.

But there’s a world of variations for squid beyond calamari (which is addictive when crisped up right). It can be stir-fried, grilled, braised, and poached. Squid skeptics, prepare to be dazzled.

Grilled: Squid Salad with Lemon, Capers, and Parsley

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Photo credit: Food52

Just because you’re firing up the grill doesn’t mean you need to toss a steak on it. Go the lighter route with olive oil-slicked squid, which spend two to three minutes on the grill for a good char. Chop it into smoky rings and add it to a picnic-worthy salad of potatoes, lemon, capers, and parsley.

Stir-Fried: Quick Wok-Fired Squid with Greens

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Photo credit: Food52

Get yourself a wok, then get yourself some squid. This flavorful stir-fry also calls for fish sauce, lime juice, and brown sugar, all of which add zing to bok choy.

Braised: Braised Squid with Chermoula, Olives, and Pine Nuts

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Photo credit: Food & Wine/Lisa Linder

The Moroccan seasoning chermoula, a mix of cilantro, parsley, garlic, preserved lemon peel, and coriander, adds depth to squid braised with dried chiles, garlic cloves, thyme, and peppercorns. Toasted pine nuts and green olives lend a welcome textural note.

Deep-Fried: Sweet & Spicy Calamari

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Photo credit: Food52

What would a list of squid preparations be without fried calamari? Its dipping sauce—a pungent mix of chili garlic sauce, honey, and sesame oil—is what sets this recipe apart.

Poached: Scallop, Shrimp, and Squid “Ceviche”

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Photo credit: Epicurious/Romulo Yanes

This version of ceviche calls for poaching the squid for only 40 seconds before marinating it in an acidic mixture of orange juice, chile purée, onion, and salt. A garnish of cilantro adds a touch of color and freshness. Bonus: It can be made ahead of time, excellent news for working warriors everywhere.

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