Which part of the squid or calamari do you like best, well, being the greedy girl that I am, I love all of it, but I have to say that my favourite part has to be the tentacles.
One of the questions that always come up about cooking squid is how long should one cook it for.
While I was in Greece, I was told by a fisherman in the harbour that it should be cooked fast and furiously in hot oil – a couple of minutes – and then right out of the oil onto a plate and splashed with freshly squeezed lemon juice from a wonderfully sun ripened lemon.
Or you can cook it long and slow, he said, but nothing in between, otherwise it will be as tough as old boots.
Fresh squid, sweet and tasting of the sea, is delicious eaten raw, ideally very thinly sliced and served with a splash of fresh lime juice, but it is not always available all the time. It is fine to use frozen squid with the tentacles intact, or even bags of tentacles on their own.
Just bear in mind when planning your meal that they shrink to almost half the volume you started out with. Remember when you are deep frying the tentacles not to overcrowd the pot – they will boil and become soggy and not be nice and crisp, which is how they should be.
Tasty Twice Fried Tentacles with Green Beans
Oil for deep frying
800g Breco squid tentacles,
defrosted and dried well
4 tbls flour
1/4 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp ground white pepper
1/4 tsp salt
2 tbls olive oil
1 Onion thinly sliced
150g sliced green beans
1 tsp grated ginger
2 cloves crushed garlic
1 red chili chopped
1 tbls honey
2 1/ 2 tbls soy sauce
1 tbls chopped coriander
1 tbls toasted sesame seeds
Mix together the flour, cumin, cayenne pepper, white pepper and salt, dust the tentacles in the seasoned flour and shake off any excess flour.
Heat the oil and fry the tentacles in batches until golden; drain on kitchen towel.
Heat the oil and gently fry the onions until they are translucent, stir in beans, ginger, garlic and chilies cook till fragrant. Stir in the honey and soy sauce and cook stirring for 2 minutes, adding a little water if it looks like the mixture might stick.
Now stir the tentacles into the beans with the coriander and sesame seeds and serve.
Copyright © Jenny Morris 2015 all rights reserved