if they're uber fresh, a quick deep fry (dredge in seasoned flour, if you like, but make sure you don't overcrowd the pan, or they'll all stick together) and serve with lemon, salt/pepper.
If they are not the freshest of the fresh, soak them in milk overnight and slow cook the next day with tomatoes and olives and garlic and white wine.
re: purple goddess
I can't thank you all enought for these suggestions.. I went with the standard cut up tubes and tentacles after having soaked the tubes in buttermilk to soften them, then I dipped them in flour and paprika. fried them at 375 then squeezed lemon and fish and chips vinegar... very tasty.. also sprinkled with italian parsley... yummy
If you're going to fry them, I'll let you in on a little tip I learned from Ming Tsai and Todd English years ago. Both chefs remove the calamari from the oil immediately once it reaches the decrescendo. You have to listen for it. The decrescendo is when the calamari stop singing in a sense -- they cease popping or making that frying sound. At that point, or at that second
(yes, that second of silence), you've cooked almost all the water out of the squid. It should be removed *immediately* from the oil so it doesn't overcook and become dry and rubbery. Salt it then and serve hot. Works well every time -- tried and true -- deep fry or shallow.
Are they whole, clean, sliced, etc?
Cut:The good old standby of dredge in flour and deep fry. Serve with lemon wedges deepfried and/or aioli. OR Cook for a fraction of a minute, shock in ice bath. Marinate with fresh lemon juice, EVOO, sea salt, minced garlic, flat Italian parsley and fresh red chilis sliced (for a kick). Eat cold or serve over a bed of lettuce.
Whole: (remove ink sac) Open up to get one flat piece, score the filets one way and then perpedicularly the other. Grill for a very short time on high heat to get the smoky flavour and char, same with tentacles. Then slice up and use the same marinade above in a cold salad or serve over a salad of mixed greens dressed with the best EVOO you can afford and a squeeze of fresh lemon, pinch of sea salt.
You can make sauces for pasta and risotto too if you are so inclined.
Here's one. If you don't like spicy you can leave out the gochujang and use mild green peppers instead of the hot ones.
Ojingo Bokkum - Spicy Stir Fried Squid (ojjingo bokum, ojingeo bokum)
2 small whole squid
4 green or spring onion
2 large hot green peppers (Jalapeño or hot green chili)
1 tablespoon olive or vegetable cooking oil
1 tablespoon pure toasted sesame oil
1/2 teaspoon sesame seed
1 large carrot
1/2 white or yellow onion
1/4 small green cabbage
3 large mushrooms
1 broccoli crown
Stir Fry Sauce
1 tablespoon Soy Sauce
1 tablespoon oyster sauce
1 teaspoon rice wine
2 tablespoon gochujang (red chile paste - see below for substitute)
1 teaspoon sugar
6 cloves fresh garlic, peeled
1/2 teaspoon black pepper
1 inch fresh ginger, peeled
water as needed
1 tablespoon fine ground red chile pepper
Stir Fry Sauce
Cut ginger into smaller pieces.
Put ginger, garlic, rice wine, and soy sauce into blender, then blend into smooth paste (add just a bit of water if needed to aid in blending).
Mix blended paste and all other sauce ingredients in a small bowl and let sit for fifteen minutes. Thin with water as needed to make a "pourable" paste
Clean the squid. (Your fish market should be able to clean the squid for you) Wash well in cold water.
Slit the squid body from the triangle (where the "wings" and body meet) to the head cavity, open and flatten.
Cut into 1/4 inch wide strips from the "head" to the "tail".
Cut the strips into about 2 inch sections.
Slit the tentacle ring, flatten, and cut each tentacle free from the others. Cut tentacles into about 2 inch sections.
Wash peppers in cold water and remove stems. Cut in half from top to bottom, then slice each half into three or four slivers from top to bottom.
Trim top and bottom of green onions, wash in cold water, then cut into about 2 inch lengths.
Optional Vegetables (Use any or all)
Cut onion in half from to bottom. Slice 1/2 the onion, from top to bottom, into about 1/4 inch wide slices.
Remove and discard outer cabbage leaves, then cut in half from top to bottom. Cut one section in half again, from top to bottom. Slice into about 1/2 inch wide slices.
Trim top and bottom of carrot, and wash in cold water. Cut into strips about the same size as the squid strips.
Wash and thin slice mushrooms.
Separate broccoli florets and wash in cold water.
Preheat a large stir fry pan over high heat for about 30 seconds. Add cooking oil then add in the following order, about 30 to 45 seconds apart.
(Broccoli and carrot, stir fry about 40 seconds if used)
(Onion slices, stir fry 30 seconds if used)
Squid, green onion, (and cabbage if used), stir fry 30 seconds.
Sauce and pepper, stir fry 2 minutes.
Remove from heat and add sesame oil, toss and serve garnished with sesame seed.
Kochujang (gochujang) Substitute
If you can not get Kochujang in your area you can make a substitute chile paste that, while it will not taste the same, can be used with acceptable results.
1 tablespoon soybean paste or miso (can be omitted if unavailable - but will change the taste)
3 tablespoons finely ground red chile pepper
1 teaspoon sugar
3 cloves pressed or minced garlic
1 teaspoon soy sauce
1 teaspoon korean rice wine or a cooking wine
1 teaspoon pure roasted sesame seed oil
water as needed
In a small bowl, mix all ingredients except the sesame oil, adding just enough water to form a thick paste.
Allow to sit at room temperature for at least one half hour.
Add sesame oil (and a little more water if needed), mix well and let sit another ten minutes.
Refrigerate until use.
After sitting, you may need to add a small amount of water to regain the paste consistency.