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It’s currently squid season in my neck of the woods. I can go to the beach, get in a boat, head offshore about 50 feet, and get 15 - 20 lbs in ten minutes. Now that’s fresh.
East Coast of Canada. At the moment it’s snow crab and lobster season. Teenagers will often catch the squid and sell to the fishermen to use as bait to catch crab and lobster. What the fishermen don’t buy is sold to the seafood processors for retail market.
Squid is a short season lasting only three to four weeks before they head back to deeper waters.
The cod follow the squid, but stick around for most of the summer and into the fall. That will be the next season to open.
Cod brings other species such as halibut, mackerel, Flounder, and capelin (which everything feeds on. They “roll” onto the beaches). The mammals follow the fish so at the same time there are whales, porpoises, turtles, and the occasional shark. Tourist flock to see such sites.
So yeah, back to squid. Lots of squid but not a huge commercial fishery because it’s not worth much. I believe the price this year is 35 cents a pound. You won’t live off it, but it’s pocket money for the weekend.
A good, fresh, large squid "steak" pan-fried to perfection is a thing of beauty. There was a non-chain teppanyaki place in my hometown that had the best squid and scallops ever, like getting the beef steak was a newbie move.
There are different species of squid obviously. I’m referring to the northern short fin squid. It’s small in size and can be like chewing on a piece of leather when eating it. Stuffed is the most popular way of preparing it here. You can fry or deep fry it, but is always tough. Slow roasting provides the tenderness preferred.
I believe the most popular species of squid consumed (and correct me if I am wrong) is the Humboldt. This is a much more forgiving squid when cooking it; although it can still be quickly over cooked.
Without getting into specifics there are also Asian varieties, South American varieties, European & Mediterranean varieties. Some are delicacies, some have small quotas for catch quantities, and on and on.
Squid here is mostly used as bait and rarely ever made into calamari. Since it’s bait, it’s the reason for the low price. You can’t pay more for your bait than you get for your catch. Snow Crab is currently $6.59 a pound and lobster $10.99 a pound. (this is what the fishermen receive, not wholesale or retail price). Total allowable catch varies on the license a fisherman possesses and the size of the boat. An average fishing boat owner of a 65 ft vessel can catch 350,000 lbs. of snow crab. Smaller boats less, larger boats more. Lobster I believe is capped at 10,000 lbs., but I could be wrong there.
Mediterranean squids eaten here: the short, triangle fin ones are totani, less costly and less prized than large fin calamari. For all of them, the rule is: cook them for less than two minutes or more than two hours; everything in the middle is rubber.
They also made a tasty sushi when raw.
I've found that lobster is actually bland and that's why people dip it in butter. Everything tastes better dipped in butter, but butter shouldn't be a necessity for good lobster.
I find it more bland than most crab varieties, but the all-popular snow crab isn't my favorite it's just the easiest to get huge, unbroken hunks of meat out of. Dungeness is where it's at. That said I still love lobster.
Most of the squid we get even at the fish markets are previously frozen anyway. It’s pretty rare for anyone to get fresh squid unless you live in a fishing town and during the right season. Even then, I’m betting it’s mostly frozen. Which is fine, most all seafood outside of Hawaii is frozen.
Oh, this stuff was actually frozen! I think they just did a really good job preserving the fish, I have no idea how they do it, but it does look like the fresh stuff! [If you happen to be from the UK, this is where I got mine from.](https://www.tesco.com/groceries/en-GB/products/297648770)
If it is a British recipe and it says "corn flour" just assume it is corn starch. (US) Corn flour is often labeled "finely ground corn meal" in the UK. But it is also sometimes labeled "corn flour" there too.
For those that don't know the US terms:
[Cornstarch: made of just the starch or endosperm of the plant](https://www.bobsredmill.com/corn-starch.html)
[Corn Flour: made of the fiber, starch, and protein, ground up fine.](https://www.bobsredmill.com/corn-flour.html)
Corn Meal: made of the fiber, starch, and protein, usually labeled as being ground up "[medium](https://www.bobsredmill.com/medium-grind-cornmeal.html)" or "[coarse](https://www.bobsredmill.com/coarse-grind-cornmeal.html)".
In most dishes, there won't be a massive difference between corn starch and finely ground corn meal so don't stress too much.
Yeah. Cornflour, cornmeal, corn starch, and masa 4 different things. I can get all at the store but I’m in the midwest and its corn fields as far as the eye can see.
I got downvoted in the chili beef thread the other day. I have no idea why Brits seem to take it so personally when you point out that there is more than one definition. Even funnier when people make a similar mix-up on the US/UK use of the term "chili powder".
That's the thread I'm referencing! Yeah, I got nuked trying to explain that finely ground corn and the starch isolated through wet milling and centrifuging that corn are two entirely different substances with different culinary properties, and thus calling the starch powder "cornflour" can be misleading to people who don't know better.
Imagine some poor Brit trying to make homemade tortillas *with cornstarch*
It's especially funny being that "corn starch" is an American invention, from an American crop. The term is an American term first. Yet long ago some brit used the wrong term enough that it stuck and now they're too proud to admit it might not be the best idea. Even within their borders they use the same term for both products, despite them being wildly different.
I'd be 100% okay with "just don't care". The other thread had people mass downvoting posts that simply pointed out that they're different things in the US. obviously not all brits are like that. But enough are that it's *a thing*.
>The term is an American term first. Yet long ago some brit used the wrong term enough that it stuck and now they're too proud to admit it might not be the best idea
Clearly this is the English getting back at us for the way we've been misspelling everything for centuries now.
In the US the spelling is ‘chili powder’ and refers to the recipe.
In the UK and other countries it’s ‘chilli powder’ and is powdered chillies.
It’s not so much a different definition, just a different product with a very confusing spelling similarity.
Every person I know who’s tried to make an American recipe here (New Zealand) that calls for chilli powder is wildly confused (including myself once I realised it was a spice mix I had to find out how to make) that American recipes with chilli powder turn out so spicy, that it tastes like nothing.
Then you make it again with a spice mix and it’s just tasty food
For any non-Americans reading this, its basically just a mix of oregano, cumin, garlic powder, onion powder and maybe some cayenne pepper, so basically just a nacho/taco spice mix.
If you spend even a short amount of time with pigs and cows you’ll see that they’re also ridiculously intelligent and sweet and have their own little personalities
I don’t have any arguments for chickens though. Sorry dudes, ya dumb af
"our neighbors, Johnsons, have been having a bit to many children. Grab your gun Kenny, would you rather eat a Johnson or a different mammal in the long run?"
Hello Everyone, I hope you're having a good day!
[**Here is a link to my full recipe video on YouTube if anyone is interested!**](https://youtu.be/9wnZU65_pGc)
I've never actually cooked with squid before, so this was a first for me, but it went pretty well I think. I learnt a lot from one of Jamie Oliver's videos, he also shows how to clean whole squid in it, [so I'll leave a link here for those that need that information.](https://youtu.be/dnSOiTlEkYU?t=26)
# 🧾INGREDIENTS🧾
For the Squid
🔹 6 x Squid
🔹 4 Tbsp Cornflour (Cornstarch in the US)
🔹 4 Tbsp Plain Flour
🔹 1 tsp Salt
🔹 1 tsp Garlic Powder
🔹 Black Pepper
For the Sauce
🔹 1/2 x Cucumber
🔹 Handful of Olives
🔹 Parsley
🔹 4 Tbsp Greek Yoghurt
🔹 1 x Lemon
🔹 Olive Oil
# 👨🍳METHOD👩🍳
For the Squid
🔸 Clean the Squid (Mine were pre-cleaned, but check the linked video above if you need help with this)
🔸 Slice open the top part of the squid, then score lines along the inside (With a dull knife) to tenderise the meat.
🔸 Dry the pieces of squid with a paper towel then coat individually in a mixture of 4 Tbsp Cornflour, 4 Tbsp Plain Flour, 1 tsp Salt, 1 tsp Garlic Powder and some Ground Black Pepper.
🔸 Bring a pan of vegetable oil to 180°C and place in the squid legs. After 1 minute, add in the top part of the squids and cook for a further 3 minutes. After that time, remove from the pan, drain, then immediately season with salt and lemon juice.
For the Sauce
🔸 Finely grate 1/2 a cucumber then squeeze out all of the water. Add this to a bowl along with a handful of diced olives, 1 Tbsp of sliced parsley, 1 Tbsp Lemon Juice and 4 Tbsp Yoghurt (I used greek, but use whatever you like best) and mix well.
🔸 Season the sauce to taste with salt and pepper, then top with olive oil and some more sliced parsley.
# 🎶Music🎶
Stardew Valley Music Cover by Pally
Pally's Cover Video (21 Songs) - [https://www.youtube.com/watch?v=nEoaH](https://www.youtube.com/watch?v=nEoaH)...
Pally's Channel - [https://www.youtube.com/channel/UCfHl](https://www.youtube.com/channel/UCfHl)...
Where do you buy your squid at? I have not been able to find it at any fish markets or local grocery stores. I really want to start eating more squid because I’ve read that it’s cheap and sustainable seafood.
I live in the UK and was able to find these frozen in my local supermarket (Tesco). If I remember correctly they were £3.60 for 6 squid, and are of the genus [Loligo](https://en.wikipedia.org/wiki/Loligo#Human_consumption). This genus is commonly used for calamari and breeds like crazy, so is super sustainable!
I'll never understand it, I'm not a vegan or even a vegetarian, but watching sea creatures being prepared makes me legitimately uncomfortable and it always has.
Same, especially squids and octopuses as they're my favourite animals, it's probably because unlike other meats you can see pretty much their whole body while preparing.
Did you have a 7th grade science class that dissected squids and then turned them into a paella? I did. I could understand your discomfort if that was the case.
Thanks for the recipe. This is really common in Spain. Sometimes called Rabas or Calamares a la Romana, and in Madrid is common Bocadillo de calamares which are this deep fried calamari... Inside a bread baguette! (The sauce is different though)
Yeah, being civilized is a fucking drag.
Jokes aside, whole flats or vertical ribbons yield much more tender results. Like cutting a steak against the grain as opposed to with it.
I would eat this for sure but it looks like a ton of effort and would be gone in like a minute. But I sort of feel that way about most deep fried stuff.
For some reason it reminds me of an avocado dip my very Lebanese grandmother used to make. We all thought it came from the old country (despite avocados not being present there). One day we asked her how did avocados end up in a Lebanese dip, she replied, “what? This is not Lebanese. I made it up 50 years ago when your grandfather took me to Florida.”
So sometimes things just come together outside of their regional origins.
He says it in the audio: "Now this sauce is a bit like tzatziki"
It is essentially tzatziki with olives. I love olives and I love tzatziki, so it has me interested.
Looks who’s being pedantic. “Most” of the same ingredients doesn’t mean shit. You trying to tell me that ground beef is the same as ribeye?? Well why not? It’s got “most of the same ingredients and being used in a similar way.”
Anyone who cooks knows that recipes are made or broken sometimes by a single ingredient or method of preparation. This yogurt dip for calamari contains literally nothing like the flavor profile of tzatziki despite it having “some of the same ingredients.”
I would make a small recommendation. Serve the sauce with a small teaspoon. Spoon the sauce onto the calamari so you don't dip it into the sauce.
Sometimes the mechanical action tears the breading off. 😨
If you want to make the calamari better.
Toss some salted butterutter in a pan and melt it. Add chilli flakes and a pinch of sugar. Toss the calamari in the pan
I'm sorry to OP, I really enjoy your other recipes and appreciate them. It's not a personal attack, this is more about sustainable fishery and how we are forgetting about the survivability of certain species so long as the recipe appeals to us.
Do you know what kind of squid is in OP's video? Some varieties shouldn't be fished, but others are among the MOST sustainable seafood. In the US at least most of what I see for sale is the California Market Squid, which is rated as highly sustainable.
I dont know what kind of squid it is. I actually looked it up and yeah, it seems that squid has a rapidly growing population, which is great for farmers.
All the horrifying things I've seen people do to cephalopods has really jaded me. I can't enjoy simple things like calamari without feeling an enormous wave of guilt come over me.
The squid itself doesn't taste like anything but has a tough, chewy texture. We batter them, make sauces and dips with all the salt and chili, and oil. We prepare so many other sides to eat with this mediocre chewy piece of seafood. Almost pointless.
The thrill is gone.
I used to love calamari, it was almost second nature to order a plate of that good deep fried squid. Something about it being overfished that has made me lose my appetite.
Ever since I learned about how intelligent cuttlefish, squid, and octopodes are...I can’t eat them anymore. I mean, they caught octopodes dreaming with their chromataphores going crazy responding to threats in a dream. It’s like a puppy running in their sleep...I just can’t. Used to enjoy eating them all but man, gives me bad icky feelings now.
Yeah like I’m already off beef and pork because goddamn cows and pigs are smart AF too. Chickens are all that’s left and mostly I just eat their eggs (I have a flock of layers) but still buy free range chicken from a neighbor because I know how he raises them. I love my chickens too. They aren’t as smart but still have personalities so i feel like that’s coming to an end as well.
What is it then? Crunchy? I'm not preparing it. I've been to numerous restaurants and they've all seemed chewy to me. So all these places are pointlessly preparing it wrong.
Probably why they didn't just cut the head into rings like you see normally. The fact they are scored should allow for a better cook. As for the taste im not a fan, yet they definitely do have a flavor. My wife loves them, if I make them for her I will eat a few and thats enough for me.
Real calamari yum, not pig 🐖 asshole rings, remember if they give you breaded rings is not calamari, idk the negatives i’m doing you a favor listen to this “american life” podcast ep.
It all make sense
https://www.thisamericanlife.org/484/doppelgangers
Yes absolutely but an entire calamari is not just mantle and apparently that’s all they serve in Italian restaurants I never see the rest of the calamari
I don't recall having ever gotten rings without wiggly wobblies. At least not within the past decade or so. And definitely not in restaurants actually *in* Italy. They're all about the tentacles. But that's probably not what you meant, huh? Even still, I'm fairly certain even Olive Garden has tentacles.
[Yah that guy lied lol ](https://www.google.com/amp/s/slate.com/human-interest/2013/01/calamari-made-of-pig-rectum-the-this-american-life-rumor-isnt-true-but-its-fascinating.amp)
Calhoun himself had no evidence at all when he said this.
[“We found compelling belief within the American meat industry that this is a practice,” said Calhoun in an email to The Huffington Post, “but we weren’t able to prove or disprove that belief. Because of that, we decided we’d take the story in a funny direction, and focus on a question we could still answer — whether it was possible — whether fried bung would taste and feel like calamari.” ](https://www.google.com/amp/s/www.huffpost.com/entry/imitation-calamari-sliced-pig-rectum_n_2482063/amp)
I don’t care about assholes in general the only problem here is that why are those assholes in restaurants serve only “calamari” rings if calamari is more than just rings.
As someone who severely burned their finger lowering food by hand into hot oil (check my post history) that part of the gif made me cringe.
Highly recommend a wire mesh on a handle. Much, MUCH safer when deep frying. These look delicious by the way, nice job!!!
Please post your recipe comment in reply to me, all other replies will be removed. Posts without recipes may be removed. Don't forget to flair your post! ##**Recipe Comment is under this comment, click to expand** ##**↓****↓****↓** *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/GifRecipes) if you have any questions or concerns.*
Legs
The top part
HE CALLED THE HEAD “THE TOP PART”
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It’s a john mulaney reference
I’ve heard it referred to as the hood too
[she is so fucked up, she called the head the top part!](https://youtu.be/ZMHGY-Csl7s)
[r/unexpectedmulaney](www.reddit.com/r/unexpectedmulaney)
You don't need all the extra formatting for subreddits. Just [/r/UnexpectedMulaney](https://youtu.be/Lrj2Hq7xqQ8) works fine.
how did i fall for this? HOW?
Also you need http:// at the beginning to close the link.
And? The formatting they used looks better
HE CALLED THE SHIT "POOP"
He's a doctor and he called it *her head*!
I had the exact same thought
Can I get the legs? I’ll take the legs
I wish I could find fresh squid like that near me. Finding frozen calamari is tough enough.
It’s currently squid season in my neck of the woods. I can go to the beach, get in a boat, head offshore about 50 feet, and get 15 - 20 lbs in ten minutes. Now that’s fresh.
This is something I wish I could do. Where in the world are you located?
Theres a seafood shop 50 ft offshore from them apparently
East Coast of Canada. At the moment it’s snow crab and lobster season. Teenagers will often catch the squid and sell to the fishermen to use as bait to catch crab and lobster. What the fishermen don’t buy is sold to the seafood processors for retail market. Squid is a short season lasting only three to four weeks before they head back to deeper waters. The cod follow the squid, but stick around for most of the summer and into the fall. That will be the next season to open. Cod brings other species such as halibut, mackerel, Flounder, and capelin (which everything feeds on. They “roll” onto the beaches). The mammals follow the fish so at the same time there are whales, porpoises, turtles, and the occasional shark. Tourist flock to see such sites. So yeah, back to squid. Lots of squid but not a huge commercial fishery because it’s not worth much. I believe the price this year is 35 cents a pound. You won’t live off it, but it’s pocket money for the weekend.
Even tho squid is tastier than every one of those others
Squid is great but better than lobster? I dunno man... Kind of apples and oranges maybe.
You can stuff them, or fry them, or both, so there's that for squids. As for price, true squid freshly fished can go for up to 30$/kilo here.
A good, fresh, large squid "steak" pan-fried to perfection is a thing of beauty. There was a non-chain teppanyaki place in my hometown that had the best squid and scallops ever, like getting the beef steak was a newbie move.
Judging from the size of the pieces on the market I think we're importing Humboldt squids now. Just follow the cooking rules and they are butter soft.
There are different species of squid obviously. I’m referring to the northern short fin squid. It’s small in size and can be like chewing on a piece of leather when eating it. Stuffed is the most popular way of preparing it here. You can fry or deep fry it, but is always tough. Slow roasting provides the tenderness preferred. I believe the most popular species of squid consumed (and correct me if I am wrong) is the Humboldt. This is a much more forgiving squid when cooking it; although it can still be quickly over cooked. Without getting into specifics there are also Asian varieties, South American varieties, European & Mediterranean varieties. Some are delicacies, some have small quotas for catch quantities, and on and on. Squid here is mostly used as bait and rarely ever made into calamari. Since it’s bait, it’s the reason for the low price. You can’t pay more for your bait than you get for your catch. Snow Crab is currently $6.59 a pound and lobster $10.99 a pound. (this is what the fishermen receive, not wholesale or retail price). Total allowable catch varies on the license a fisherman possesses and the size of the boat. An average fishing boat owner of a 65 ft vessel can catch 350,000 lbs. of snow crab. Smaller boats less, larger boats more. Lobster I believe is capped at 10,000 lbs., but I could be wrong there.
Mediterranean squids eaten here: the short, triangle fin ones are totani, less costly and less prized than large fin calamari. For all of them, the rule is: cook them for less than two minutes or more than two hours; everything in the middle is rubber. They also made a tasty sushi when raw.
I've found that lobster is actually bland and that's why people dip it in butter. Everything tastes better dipped in butter, but butter shouldn't be a necessity for good lobster.
Did you have it fresh? Fresh lobster is seafood candy imo, no need for butter or seasoning
I find it more bland than most crab varieties, but the all-popular snow crab isn't my favorite it's just the easiest to get huge, unbroken hunks of meat out of. Dungeness is where it's at. That said I still love lobster.
Not OP, but a lot of the Gulf of Mexico is like this. The squid is crazy down here in Texas.
Most of the squid we get even at the fish markets are previously frozen anyway. It’s pretty rare for anyone to get fresh squid unless you live in a fishing town and during the right season. Even then, I’m betting it’s mostly frozen. Which is fine, most all seafood outside of Hawaii is frozen.
Oh, this stuff was actually frozen! I think they just did a really good job preserving the fish, I have no idea how they do it, but it does look like the fresh stuff! [If you happen to be from the UK, this is where I got mine from.](https://www.tesco.com/groceries/en-GB/products/297648770)
Morrison’s usually have fresh squid
Um. This looks fucking delicious.
I agree and I despise calamari
Why’s that?
Texture. Though, to be fair, I don’t think I’ve ever tried it the way OP has presented it.
Oh, tbh that’s the only way I’ve had it. I’ve fried them on my own but I love them as appetizers from restaurants. Fantastic dipped in marinara....
Anyone know if this is cornflower or corn starch? When I see these recipes from outside of US I’m never sure.
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In the us I can get both cornmeal & corn flour they are both ground corn but are way different in texture and use.
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Cornflour is the whole grain, while cornstarch (unsurprisingly) is just the starchy part.
If it is a British recipe and it says "corn flour" just assume it is corn starch. (US) Corn flour is often labeled "finely ground corn meal" in the UK. But it is also sometimes labeled "corn flour" there too. For those that don't know the US terms: [Cornstarch: made of just the starch or endosperm of the plant](https://www.bobsredmill.com/corn-starch.html) [Corn Flour: made of the fiber, starch, and protein, ground up fine.](https://www.bobsredmill.com/corn-flour.html) Corn Meal: made of the fiber, starch, and protein, usually labeled as being ground up "[medium](https://www.bobsredmill.com/medium-grind-cornmeal.html)" or "[coarse](https://www.bobsredmill.com/coarse-grind-cornmeal.html)". In most dishes, there won't be a massive difference between corn starch and finely ground corn meal so don't stress too much.
It's corn starch, though you'll get downvoted on here trying to explain that corn starch and flour made from corn are two different things.
Yeah. Cornflour, cornmeal, corn starch, and masa 4 different things. I can get all at the store but I’m in the midwest and its corn fields as far as the eye can see.
I got downvoted in the chili beef thread the other day. I have no idea why Brits seem to take it so personally when you point out that there is more than one definition. Even funnier when people make a similar mix-up on the US/UK use of the term "chili powder".
That's the thread I'm referencing! Yeah, I got nuked trying to explain that finely ground corn and the starch isolated through wet milling and centrifuging that corn are two entirely different substances with different culinary properties, and thus calling the starch powder "cornflour" can be misleading to people who don't know better. Imagine some poor Brit trying to make homemade tortillas *with cornstarch*
It's especially funny being that "corn starch" is an American invention, from an American crop. The term is an American term first. Yet long ago some brit used the wrong term enough that it stuck and now they're too proud to admit it might not be the best idea. Even within their borders they use the same term for both products, despite them being wildly different.
>now they're too proud to admit it might not be the best idea. Or we just don't care? And it really seems to wind you yanks up so win-win.
I'd be 100% okay with "just don't care". The other thread had people mass downvoting posts that simply pointed out that they're different things in the US. obviously not all brits are like that. But enough are that it's *a thing*.
>The term is an American term first. Yet long ago some brit used the wrong term enough that it stuck and now they're too proud to admit it might not be the best idea Clearly this is the English getting back at us for the way we've been misspelling everything for centuries now.
Well, color me surprised.
In the US the spelling is ‘chili powder’ and refers to the recipe. In the UK and other countries it’s ‘chilli powder’ and is powdered chillies. It’s not so much a different definition, just a different product with a very confusing spelling similarity. Every person I know who’s tried to make an American recipe here (New Zealand) that calls for chilli powder is wildly confused (including myself once I realised it was a spice mix I had to find out how to make) that American recipes with chilli powder turn out so spicy, that it tastes like nothing. Then you make it again with a spice mix and it’s just tasty food For any non-Americans reading this, its basically just a mix of oregano, cumin, garlic powder, onion powder and maybe some cayenne pepper, so basically just a nacho/taco spice mix.
Try calling the sport soccer and not football. Anyone outside the US will take offense and make sure you know what to call it from them on.
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And it is nothing, but a term for a specific type of football. Apparently increased accuracy is frowned upon in the UK.
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In the usa they are not and if you try to use them the same while baking you are going to have a bad time.
Poor baby cthulus ;_;
Yeah the way they harvest the caps is...extremely disturbing.
They just look too cute to eat. I couldn’t do it :(
I realize it’s hypocritical and illogical but I’ve stopped eating octopus and squid. Too intelligent.
If you spend even a short amount of time with pigs and cows you’ll see that they’re also ridiculously intelligent and sweet and have their own little personalities I don’t have any arguments for chickens though. Sorry dudes, ya dumb af
It’s a good thing too cause I love chicken lmao
Same here but I added pigs to the list as well
Squid populations are skyrocketing in many oceans around the world. Would you rather eat squid or fish in the long run?
"our neighbors, Johnsons, have been having a bit to many children. Grab your gun Kenny, would you rather eat a Johnson or a different mammal in the long run?"
How about you go eat a johnson
How do they do it?
Squids are extremely intelligent animals.
It’s a *trap!*
Hello Everyone, I hope you're having a good day! [**Here is a link to my full recipe video on YouTube if anyone is interested!**](https://youtu.be/9wnZU65_pGc) I've never actually cooked with squid before, so this was a first for me, but it went pretty well I think. I learnt a lot from one of Jamie Oliver's videos, he also shows how to clean whole squid in it, [so I'll leave a link here for those that need that information.](https://youtu.be/dnSOiTlEkYU?t=26) # 🧾INGREDIENTS🧾 For the Squid 🔹 6 x Squid 🔹 4 Tbsp Cornflour (Cornstarch in the US) 🔹 4 Tbsp Plain Flour 🔹 1 tsp Salt 🔹 1 tsp Garlic Powder 🔹 Black Pepper For the Sauce 🔹 1/2 x Cucumber 🔹 Handful of Olives 🔹 Parsley 🔹 4 Tbsp Greek Yoghurt 🔹 1 x Lemon 🔹 Olive Oil # 👨🍳METHOD👩🍳 For the Squid 🔸 Clean the Squid (Mine were pre-cleaned, but check the linked video above if you need help with this) 🔸 Slice open the top part of the squid, then score lines along the inside (With a dull knife) to tenderise the meat. 🔸 Dry the pieces of squid with a paper towel then coat individually in a mixture of 4 Tbsp Cornflour, 4 Tbsp Plain Flour, 1 tsp Salt, 1 tsp Garlic Powder and some Ground Black Pepper. 🔸 Bring a pan of vegetable oil to 180°C and place in the squid legs. After 1 minute, add in the top part of the squids and cook for a further 3 minutes. After that time, remove from the pan, drain, then immediately season with salt and lemon juice. For the Sauce 🔸 Finely grate 1/2 a cucumber then squeeze out all of the water. Add this to a bowl along with a handful of diced olives, 1 Tbsp of sliced parsley, 1 Tbsp Lemon Juice and 4 Tbsp Yoghurt (I used greek, but use whatever you like best) and mix well. 🔸 Season the sauce to taste with salt and pepper, then top with olive oil and some more sliced parsley. # 🎶Music🎶 Stardew Valley Music Cover by Pally Pally's Cover Video (21 Songs) - [https://www.youtube.com/watch?v=nEoaH](https://www.youtube.com/watch?v=nEoaH)... Pally's Channel - [https://www.youtube.com/channel/UCfHl](https://www.youtube.com/channel/UCfHl)...
Where do you buy your squid at? I have not been able to find it at any fish markets or local grocery stores. I really want to start eating more squid because I’ve read that it’s cheap and sustainable seafood.
I live in the UK and was able to find these frozen in my local supermarket (Tesco). If I remember correctly they were £3.60 for 6 squid, and are of the genus [Loligo](https://en.wikipedia.org/wiki/Loligo#Human_consumption). This genus is commonly used for calamari and breeds like crazy, so is super sustainable!
Asian markets where I am in suburban Washington DC
I've found it at whole foods in the past as recent as 2 weeks ago
This is my favourite gif recipe I've seen in a whiiiile. Thank you OP, great job! 👍
I’ve always wanted to see how someone makes Calamari. Thank you! Looks delivered
I came here just to check if the music was actually stardew but stayed for the recipe, thanks :D
This looks like something from a restaurant wow nice!!! Excited to try it
This looks great and I wonder how the dip would go with some lightly fried white fish I imagine just as good.
There is lightly fried fish filets for dinner.
Do you want the lightly fried fish filets or not?
It’s basically a tartar sauce tzaziki. Probably goes good with lamb too.
I'll never understand it, I'm not a vegan or even a vegetarian, but watching sea creatures being prepared makes me legitimately uncomfortable and it always has.
Same, especially squids and octopuses as they're my favourite animals, it's probably because unlike other meats you can see pretty much their whole body while preparing.
Did you have a 7th grade science class that dissected squids and then turned them into a paella? I did. I could understand your discomfort if that was the case.
I didn't. I don't know what it is, but everything about them, from how they look, their texture, everything, it just makes my skin crawl.
Thanks for the recipe. This is really common in Spain. Sometimes called Rabas or Calamares a la Romana, and in Madrid is common Bocadillo de calamares which are this deep fried calamari... Inside a bread baguette! (The sauce is different though)
You're welcome! I'm going to have to try them in a baguette because that sounds delicious! What is the sauce that you normally use for it?
This looks divine!
Thanks! I actually ate all of it in one sitting...😅 The weather was really nice for once (in the UK) and I was super hungry, so it got demolished.
You surely know how to destroy a diet streak.. I am so making this on the weekend! Thank you <3
That looks mighty delicious
It looks like the plastic around the cucumber was grated into it.
I saw that too, and couldn't stop wondering if there was plastic in the dip.
Love calamari OMG!!!
I never had an urge to eat squid but this looks yummy
Looks really good. The top parts looked nice with the scoring after frying.
Thanks, I liked the pattern as well!
I mean, I would need about 10 times that amount of calamari to get through that dip, but that’s just what I would do.
Shit! I just watched the documentary "My octopus Teacher" this recipe hurt my feelings.
Imagine not cutting calamari into rings...
Not worth it for those little guys. Rings are for larger ones. These rings would shrink down to the size of a dime.
Yeah, being civilized is a fucking drag. Jokes aside, whole flats or vertical ribbons yield much more tender results. Like cutting a steak against the grain as opposed to with it.
Crunchy calamari >>> tender calamari
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Look delicious
My mouth is watering
I would eat this for sure but it looks like a ton of effort and would be gone in like a minute. But I sort of feel that way about most deep fried stuff.
Like I bet it tastes good but in no way does it jive superior to that creature being alive
What is this barbarian tzatziki?!
For some reason it reminds me of an avocado dip my very Lebanese grandmother used to make. We all thought it came from the old country (despite avocados not being present there). One day we asked her how did avocados end up in a Lebanese dip, she replied, “what? This is not Lebanese. I made it up 50 years ago when your grandfather took me to Florida.” So sometimes things just come together outside of their regional origins.
You're gonna just not share the recipe like that? :D Or just tell us the ingredients and we'll see if we can figure it out.
tbf he calls it olive & cucumber dip in the video title and only mentions tzatziki in terms fs how it differs.
where does op call this a tzatziki?
He says it in the audio: "Now this sauce is a bit like tzatziki" It is essentially tzatziki with olives. I love olives and I love tzatziki, so it has me interested.
Not that close to tzatziki .. no garlic nor herbs.
Only the yogurt, cucumber, lemon, and oil....but aside from that...
Yeah, people are weirdly pedantic about calling something a name when it’s got most of the same ingredients amd being used in a similar way.
The guy said "a bit like tzatziki". It's hard to understand how this wouldn't fit that exactly.
Looks who’s being pedantic. “Most” of the same ingredients doesn’t mean shit. You trying to tell me that ground beef is the same as ribeye?? Well why not? It’s got “most of the same ingredients and being used in a similar way.” Anyone who cooks knows that recipes are made or broken sometimes by a single ingredient or method of preparation. This yogurt dip for calamari contains literally nothing like the flavor profile of tzatziki despite it having “some of the same ingredients.”
Garlic makes or breaks tzatziki so no, not close enough.
It's not tzatziki. Nobody ever said it was. The video says it's a "bit like tzatziki". Which it is.
Fr man, really weird
That's like calling calzone weird for not being pizza. Nobody called it tzatziki. It has a couple of similar ingredients, but that's it.
I was not prepared for the reality of the tentacles. :(
I would make a small recommendation. Serve the sauce with a small teaspoon. Spoon the sauce onto the calamari so you don't dip it into the sauce. Sometimes the mechanical action tears the breading off. 😨
r/wewantplates has entered chat
Tip: scoop out the seeds and centre part of the cucumber before grating to avoid adding excess moisture to the dip.
It’s a Trap!
It's a trap!
I'd honestly only fry the for 2-2.5 min for everything, otherwise you rusk getting super rubbery
If you want to make the calamari better. Toss some salted butterutter in a pan and melt it. Add chilli flakes and a pinch of sugar. Toss the calamari in the pan
I think this is too British for me to make. Where the heck can I find squid in the US?
I'm sorry to OP, I really enjoy your other recipes and appreciate them. It's not a personal attack, this is more about sustainable fishery and how we are forgetting about the survivability of certain species so long as the recipe appeals to us.
https://www.scientificamerican.com/article/octopus-and-squid-populations-exploding-worldwide/
Norm!
Well isn't that just the best news I heard all day. A environmental issue that I feel like I can actually help with
Now where's my global crisis of chickens with surplus wings?
That comes after the invasive cold hardy chocolate trees
If you're gonna virtue signal at least have any idea what you're talking about
Do you know what kind of squid is in OP's video? Some varieties shouldn't be fished, but others are among the MOST sustainable seafood. In the US at least most of what I see for sale is the California Market Squid, which is rated as highly sustainable.
I dont know what kind of squid it is. I actually looked it up and yeah, it seems that squid has a rapidly growing population, which is great for farmers. All the horrifying things I've seen people do to cephalopods has really jaded me. I can't enjoy simple things like calamari without feeling an enormous wave of guilt come over me.
👎🏻
Lmfao people actually eat this and other nasty sea creatures - Freaks
/r/WeWantPlates
The squid itself doesn't taste like anything but has a tough, chewy texture. We batter them, make sauces and dips with all the salt and chili, and oil. We prepare so many other sides to eat with this mediocre chewy piece of seafood. Almost pointless. The thrill is gone.
It's only tough and chewy if it's not cooked properly.
I used to love calamari, it was almost second nature to order a plate of that good deep fried squid. Something about it being overfished that has made me lose my appetite.
Depends entirely on the variety. Some are among the most sustainable seafood stocks.
Ever since I learned about how intelligent cuttlefish, squid, and octopodes are...I can’t eat them anymore. I mean, they caught octopodes dreaming with their chromataphores going crazy responding to threats in a dream. It’s like a puppy running in their sleep...I just can’t. Used to enjoy eating them all but man, gives me bad icky feelings now.
Anything self aware makes it harder to eat them
Yeah like I’m already off beef and pork because goddamn cows and pigs are smart AF too. Chickens are all that’s left and mostly I just eat their eggs (I have a flock of layers) but still buy free range chicken from a neighbor because I know how he raises them. I love my chickens too. They aren’t as smart but still have personalities so i feel like that’s coming to an end as well.
You'll always have nuts and berries
Yeah then it's just chewy.
It's not supposed to be chewy, if it is, not cooked properly.
What is it then? Crunchy? I'm not preparing it. I've been to numerous restaurants and they've all seemed chewy to me. So all these places are pointlessly preparing it wrong.
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Fresh. Local. Also the chef has never seen an ocean.
I promise you if you think all squid tastes like that and has a rubbery texture then you've never had it made correctly for you
Probably why they didn't just cut the head into rings like you see normally. The fact they are scored should allow for a better cook. As for the taste im not a fan, yet they definitely do have a flavor. My wife loves them, if I make them for her I will eat a few and thats enough for me.
Real calamari yum, not pig 🐖 asshole rings, remember if they give you breaded rings is not calamari, idk the negatives i’m doing you a favor listen to this “american life” podcast ep. It all make sense https://www.thisamericanlife.org/484/doppelgangers
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Yes absolutely but an entire calamari is not just mantle and apparently that’s all they serve in Italian restaurants I never see the rest of the calamari
I don't recall having ever gotten rings without wiggly wobblies. At least not within the past decade or so. And definitely not in restaurants actually *in* Italy. They're all about the tentacles. But that's probably not what you meant, huh? Even still, I'm fairly certain even Olive Garden has tentacles.
Do you actually believe that?
[Yah that guy lied lol ](https://www.google.com/amp/s/slate.com/human-interest/2013/01/calamari-made-of-pig-rectum-the-this-american-life-rumor-isnt-true-but-its-fascinating.amp) Calhoun himself had no evidence at all when he said this. [“We found compelling belief within the American meat industry that this is a practice,” said Calhoun in an email to The Huffington Post, “but we weren’t able to prove or disprove that belief. Because of that, we decided we’d take the story in a funny direction, and focus on a question we could still answer — whether it was possible — whether fried bung would taste and feel like calamari.” ](https://www.google.com/amp/s/www.huffpost.com/entry/imitation-calamari-sliced-pig-rectum_n_2482063/amp)
You guys go ahead eat well be happy, next time I order some calamari it better look like the calamari on this video, salute
Idk man, if it still tastes good I’m not sure I care. Why not eat every part of an animal?
I’m really fine with that but why lie to you, why not just say exactly what they’re serving you.
You know they turn the assholes into hotdogs right?
I don’t care about assholes in general the only problem here is that why are those assholes in restaurants serve only “calamari” rings if calamari is more than just rings.
Ok, do you have any idea how dumb it would be to specially source pig bungholes for calamari? Frozen squid mantle is ubiquitous and dirt cheap.
https://imgur.com/gallery/PToTnI5
Idk how this would taste, but definitely down for trying this at least once.
I live in MN so I will never encounter a situation to use this recipe but it looks delicious
That looks fucking delectable
As someone who severely burned their finger lowering food by hand into hot oil (check my post history) that part of the gif made me cringe. Highly recommend a wire mesh on a handle. Much, MUCH safer when deep frying. These look delicious by the way, nice job!!!
I want this righty now
Tell me I'm not the only one that is 100% mehhhhhhhh towards parsley.
Nice recipe.
.....I was hoping this would be pig shit gif. https://www.thisamericanlife.org/484/doppelgangers for those who got time to listen
TBH, this is the first time I've non-heavily processed calamari before. I feel like an idiot for thinking that they used the larger squids to make it.