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Squid Tubes

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Had some squid in the freezer that I was going to cook up tonight and grill up but just came across the freshest looking tubes that Ive seen at the local fish market and had to grab them up.

Any ideas out there for something different: want to do something beyond the run of the mill simple grill or stir fry. Thanks.

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  1. Besides fried, which is the quick-cook method, you can stuff and braise them, the long-cook method. I've only done it once and it was a spinach, bread crumbs, garlic, pine nuts kinda thing. In tomato sauce. Simmered I think a good hour stove-top. Might be too hot tonight for that approach, yankeefan!

    1. I like stuffing them with mozarella, pine nuts, a little bit of garlic and basil and grilling them.

      1 Reply
      1. re: emerilcantcook

        At Christmas I make them stuffed with lobster, shrimp, scallops and just a little bread crumb and hot pepper, baked in tomato sauce.
        The rule is either cook them a short time (5 minutes or less), like grilled or fried, or a long time like baking (an hour or so). In between will be too tough.

        1. My husband (he's British and we live in England) likes his squid very plain. I first saute some chopped red or green pepper and onion and then add the squid. After a few minutes, I add sweet chili sauce which seems a popular thing over here.

          1. Stuffed squid is very good. I also enjoy squid braised in a garlic, soy, vinegar mixture.

            1. A stuffing I've had on both sides of the Adriatic is bread crumbs, ground pork, onion, garlic, and an herbal component (basil, thyme, mint would all be good). Backed in a tomato sauce. As nemo notes, it might be too hot to have your stove or oven on for an hour. I wonder whether you might be able to do it on the barbeque. Put the vessel to one side of the grill, ignite the opposite side, so that you have a convection going with the cover down. Keep the flame low.

              1. I imagine the suggestions in this thread would work with whole cuttlefish as well? Are there any subtle differences in cooking?

                1. I like to stuff with Italian sausage (or a similarly seasoned ground pork mixture- make sure you have fennel seed involved) Since it is summer, if you have nice fresh tomatoes let the stuffed tubes burble around in lots of chopped tomato and garlic. Dot with ricotta or mozarella when cooked thru and run under broiler just to melt. Dust with chopped parsley.I like it with a rustic loaf to sop up the juices.