What makes squid special
If you’ve ever tasted fresh European squid straight off the grill you know it tastes like heaven. The squid “matures” when it reaches 10 to 15 centimeters in length while its prey can be larger than the squid itself. It’s rich in protein and oils, vitamins A and B1, and also in iron, calcium, phosphorus and other minerals.
How to know it’s fresh
The fresher the squid, the lighter and more transparent it is, while prolonged keeping in the freezer or in the open will make it darker. If the squid is hard it doesn’t mean it isn’t fresh, just that it’s big and needs to be cooked or fried longer. Deep freezing it will make it softer but it will also lose some of the taste. A fresh squid does not usually have a strong scent.
Squid or flying squid?
Flying squid are usually mistaken for squid or for their male counterparts – which isn’t correct. The flying squid is smaller than the common squid, less meaty and more pink. Considering the flying squid is also more resilient and breeds faster than the European squid, it’s also more common at fish markets.
There are many kinds of squid
There are over 300 known types of squid in the seas all over the world and some are truly unusual, such as the vampire squid. The name comes from their red body and their resemblance to a vampire when they spread their tentacles. However, they are not a threat to people and they live in the tropics.
The best way to cook
Thanks to its neutral taste, squid can be prepared in a variety of ways. It goes great with strong sauces and spices, but also with just a few drops of oil and a dash of spice. My favorite recipe is that of small squid filled with rice in lemon, parsley and olive oil sauce. Along with most common recipes, squid can be experimented with by filling it or serving it sliced with various sauces and vegetables. I’m yet to try a squid dish that is bad and even some simple fried or cooked squid is enough to sate my hunger.