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what to do with a big squid body?

What's a good use for a large frozen squid body--about 7 or 8 inches long by 3-4 inches wide? It's not a cuttlefish according to the label but rather a squid. I am accustomed to using small squid in stir fries, scoring them in a crosshatch pattern, etc., but this guy is huge and would be difficult to cook in that manner unless I were to cut it up. I once tried a recipe that called for stuffing squid bodies with ground pork, and I did not care for the results.

I did a search and found a similar question from a few years ago:

Any new ideas? I am leaning toward cutting it open, pounding it flat, breading it and pan-frying it. Deep-fried squid rings (aka that bar-food favorite "calamari rings") are an option I'd rather avoid.

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  1. You can stuff it and bake it under tomato sauce. One recipe I like, maybe Alton Brown, uses chopped shrimp, breadcrumbs, onions.

    4 Replies
      1. re: c oliver

        Yes, I was too lazy to look for it. Thanks;)

        1. re: magiesmom

          Actually I was about to post it when I saw your reference to it :)

        2. re: c oliver

          Thanks--maybe shrimp stuffing would yield more pleasing results than the pork stuffing I tried.

      2. Seafood salad....cut into rings, boil briefly, drain, mix with lemon juice,garlic,fresh ital. parsley,celery,...olive oil..

        1. I used to find big squid all the time in supermarkets; now it's just the Asian market. Got a foot-long a while back, and when cleaning it, found 7-8 tiny fish from its last supper, in varying stages of digestion! I just cut them in rings and saute quickly with garlic powder and lemon pepper. I treat squid the same regardless of size, just prefer the big ones since the cleaning goes faster.

          1. Leaving several immediate lewd thoughts to one side, I can suggest trying a preparation I had once at a Japanese restaurant: get up a good teriyaki (i.e., fairly sweet) sauce and then grill the squid quickly (or broil, flipping once, but the grill marks are nice). Cook very quickly. Then slice into rings and present as if whole (but sliced): the visual effect of the charred outside and the white insides is nice. The sauce is important, obviously, so use your judgment if you think you have some good options.

            1. Make a sauce using the squid cut up in to pieces.

              1. "what to do with a big squid body?"

                Consider a diet and/or plastic surgery?

                Sorry; it's the first thing I thought of when I saw this thread title. :)

                2 Replies
                1. re: ttoommyy

                  Ya know, when I was composing the original post I must have reworded myself at least twice for this reason. I think my first attempt said something like "I have a big squid body." That was a no-go.

                  1. re: LorenzoGA

                    Glad you took my response in the lighthearted way it was intended.

                2. " I once tried a recipe that called for stuffing squid bodies with ground pork, and I did not care for the results."

                  My mother always stuffed squid with a mixture of bread crumbs, garlic, parsley, olive oil and parmigiano reggiano. She then simmered it in a tomato sauce for a while. Tasty.
                  Ground pork? Sounds like an odd pairing with squid.

                  2 Replies
                  1. re: ttoommyy

                    It was out of Rick Stein's seafood book. His recipes are usually spot on. The flavor was fine, but texturally the contrast was jarring. I think stuffings for squid need to be softer. Your suggestion seems good, as does the one for shrimp stuffing.

                    1. re: ttoommyy

                      Thai's make a ground pork stuffed squid. I've enjoyed the pairing. Here are a couple of recipes...



                    2. Stew it. Cook in a red wine tomato sauce, an hour is enough...becomes very tender and flavorful. For stuffed squid, I mince the tentacles and saute them with garlic, shallots, hot pepper, capers. Add some white wine and bread crumbs, maybe a little lemon juice, and shove it all in. I broil the stuffed squid for only a minute or so.

                      1. Parboil, then dice it up and combine it chopped carrots, radishes and jicama, toss with a vinaigrette, refrigerate overnite. Voila. Chopped squid salad.

                        1. The hood of a large squid can be cut to lay open and flat, then cut into "steaks", dried well, then dipped in buttermilk (or beaten egg) and coated with panko bread crumbs and fried in very hot peanut oil or clarified butter, then served immediately with lemon wedges, If you like calamari rings in Italian restaurants you will LOVE calamari steaks. Several decades ago, a few unscrupulous California restaurants were said to be serving calamari steaks as abalone. Bottom line is they are delicious, BUT overcook them and they will be tough and rubbery. The secret is hot pan and quick cooking. But if you don't like calamari rings, this may not be a giod solution for you.

                          8 Replies
                          1. re: Caroline1

                            I just think if someone is lucky enough to have access to larger squids, why try to turn it into something more common. I'd go with the stuffed whole one. As a matter of fact, we're going to be in NYC for two weeks and I see some larger, whole squids (easy to get in Chinatown) in our future. Just sayin' :)

                            1. re: c oliver

                              To each his (or her) own. The OP asked for suggestions. I was simply offering one.

                              And just for the record, even though I live in Dallas, through my plethora of very large Asian markets I have access to large, larger, and really big squid any time I like. They're not that hard to come by.

                              1. re: Caroline1

                                Yep. I just vote for something that can be accomplished with the same ole same ole.

                            2. re: Caroline1

                              Yes, as I said my original post, this sort of preparation was the leading contender.

                              Funny anecdote about "calamari steak": Years ago I took a date to a nice seafood restaurant in California. I listened on approvingly as she ordered a calamari steak, glad to learn that my new friend had good taste in seafood. She was surprised when the waiter did not bring a (beef) steak. We broke up not long after that.

                                1. re: LorenzoGA

                                  I know this is probably going to sound elitist and such but that is furthest from my intent! That said, in my very long life experience I have found food, food history, and knowledge about food and the global variety of different ethnic cuisines to be the quickest way to get a handle on anyone's level of sophistication about general knowledge of the world at large. The less open and adventurous someone is about food and exploring its possibilities, the more closed they are to just about any new interests in life (unless there is a medical reason or allergy that limits their food interests). A century or two ago when I was still dating, boy-oh-boy, was knowing this a great key to figuring out whether a second date was a good plan! Lorenzo, your experience is a good illustration. If the other person hates eggs in any form and you adore eggs in all forms, how are you ever going to enjoy breakfast together??? '-)

                                2. re: Caroline1

                                  I would do steaks with it as well - but grilled. One of my favorite.

                                  1. re: thimes

                                    That's what I was going to suggest - grilled squid steak.

                                3. I've done stuffed squid with a mixture of parboiled rice, blanched squeezed spinach, sun dried tomatoes, and feta cheese, and braised in white wine and garlic. Very nice!

                                  I've had amazing three cup squid, which would work with a big one cut up. "three cup" is a traditional Taiwanese preparation, usually done with chicken, but also with squid, frog, mushroom, etc. The meat is braised in a mix of soy sauce, rice wine and sesame oil, with basil, ginger, and whole garlic cloves, until the liquid cooks down to a glaze.

                                  1. OP here. It ended up in a salad. But the other suggestions here are great. Thanks to all who replied!

                                    1. I think this is a great demo to resolve your problem.


                                      1. Do you still have the packaging? What is the Latin species and country of origin? If it's a Loligo species it should be tender enough for any application including stir frying or deep frying.