Sauteed Squid With Chiles Mint And Lime Recipes

SPICY THAI SQUID WITH CHILES AND CILANTRO

Steps:

• Rinse squid under cool running water. Drain and transfer them to a paper towel to dry completely. Cut bodies into 1/2-inch rings and halve tentacles.
• Place a large skillet over high heat. Let pan get very hot, heating it for a good 5 minutes. Move half the squid from the paper towels to a bowl, so they don't stick when you slide them into the pan. Add 1 tablespoon oil to skillet. Season squid with salt, slide them into the pan, and cook without moving for 1 minute. Flip squid and cook 30 seconds more. Repeat with remaining squid and oil. Don't overcrowd the pan; if your skillet doesn't fit the squid comfortably, cook them in smaller batches.
• In a medium bowl, combine cooked squid with lime juice and zest, fish sauce, shallot, jalapeño and cilantro. Let stand at room temperature for 1 hour (or refrigerate for up to 6 hours, then bring to room temperature before serving). Taste and adjust seasoning if necessary. Serve mounded onto cucumber rounds or scooped into shot glasses (and served with a fork), with peanuts sprinkled on top.

SAUTEED SQUID WITH CHILES, MINT AND LIME

Steps:

• Rinse the squid under cool running water. Drain and transfer to a paper towel to dry completely. Cut the bodies into 1/2-inch rings and leave the tentacles whole. Pat dry again with paper towels.
• Place a large skillet over high heat. Let the pan get very hot, for a good 5 minutes. Move the squid from the paper towels to a bowl, so that they don't stick before you add them to the pan. Add half the oil to the skillet. Sprinkle half the squid with salt, slide them into the pan along with half the chiles and cook without moving for 1 minute. Flip squid and stir in half the garlic; cook 1 to 2 minutes more, until squid is tender. Transfer to a plate. Repeat with remaining squid, garlic, chiles and oil. Make sure not to overcrowd the pan; if your skillet doesn't fit the squid comfortably, cook them in smaller batches.
• Squeeze lime all over the squid and sprinkle with mint.
• Top the crusty bread with sliced avocado if you like, and season avocado with salt and lime juice. Serve with the squid.

SQUID SAUTE WITH TOMATOES AND GARLIC

Steps:

• Cut the squid bodies into 1/4-inch rings. Wash, dry and place in a mixing bowl. Puree the garlic with 1/4 cup of the olive oil in a blender until smooth. Pour over the squid. Add the salt and pepper, tossing well to combine.
• Heat a dry, medium skillet over high heat. Then add a generous tablespoon of the remaining olive oil and heat until almost smoking. Pour in one-third of the marinated squid and saute about 30 seconds. Stir in one-third each of the tomatoes and oregano and cook about 2 minutes longer, just until the tomatoes dissolve and the garlic colors slightly. Transfer to a platter, wipe out the skillet and repeat two times. Serve hot. This dish works best when the squid is sauteed in batches. If the pan gets too crowded, it steams rather than sautes, which toughens the meat. This can be served over rice and beans as an entree, or with flour tortillas as an appetizer.

SQUID SAUTE WITH TOMATOES AND GARLIC

Steps:

• Cut the squid into 1/4-inch rings. Wash, dry and place in a mixing bowl.
• Puree the garlic with 1/4 cup of the olive oil in a blender until smooth. Pour over the squid. Add the salt and pepper, tossing to combine.
• Heat a dry medium skillet over high heat. Then add a generous tablespoon of the remaining olive oil and heat until almost smoking. Pour in one-third of the marinated squid and saute about 30 seconds. Stir in one-third each of the tomatoes and cilantro and cook about 2 minutes longer, just until the tomatoes dissolve and the garlic colors slightly. Transfer to a platter, wipe out the skillet and repeat two times. Serve hot over rice or Spinach Pilaf.

SALT AND PEPPER SQUID WITH SWEET CHILLI SAUCE AND SAUTéED

Steps:

• Slice the squid into thick rings (or open out the squid tube and lightly score with a criss-cross pattern).
• Pat dry with kitchen paper and chill until ready to cook. Combine the salt, pepper, five spice powder and cornflour in a bowl and set aside.
• For the sweet chilli sauce, place the sugar in a small heavy-based saucepan with 3-4 tablespoons of water.
• Stir to dissolve the sugar, then bring to the boil for 5-8 minutes until reduced and thickened.
• In the meantime, place the garlic, ginger, red chillies, coriander leaves and lime juice in a food processor and whiz to a coarse paste.
• When the sugar syrup has reached a light golden caramel colour, carefully add the spice paste, standing back as the caramel will spit.
• Stir in the fish and soy sauces. Return to the boil and simmer for 1-2 minutes. Take the pan off the heat and leave to cool completely before spooning into small, individual dipping bowls.
• Heat a wok with 5cm of oil until a piece of bread dropped into the oil sizzles vigorously.
• Working in batches, coat the squid with the cornflour mixture, shake off the excess and add to the oil. Deep fry until lightly golden and crisp, making sure not to overcrowd the wok.
• Drain on kitchen paper and repeat with the rest of the squid. Keep the crispy squid warm in a low oven while you cook the bok choy.
• Pour off the oil from the wok and carefully give it a wipe with kitchen paper. Return to the heat with a light drizzle of vegetable oil.
• Add the garlic and fry until it turns golden at the sides. Tip in the bok choy stems and stir fry for a minute.
• Season with the oyster sauce and black pepper, a dash of sesame oil and the chilli flakes. Stir frequently and as soon as the leaves have wilted, transfer to warm plates.
• Serve with the squid and sweet chilli sauce.

SAUTéED SQUID WITH SCALLIONS AND GARLIC

Steps:

• Bring water to a boil in a saucepan. Meanwhile, cut the body of the squid lengthwise into 1/2-inch strips and the tentacles into pieces. When the water is boiling, drop the squid into the water and cook it for 30 seconds (the water will not return to the boil). Drain and set aside.
• At serving time, divide the oil and butter between two skillets and place the skillets over high heat. When very hot, add the scallions and saute for about 10 seconds. Then add the squid, salt and pepper, and saute over high heat for 2 to 3 minutes. Mix in the garlic and parsley and divide among six plates. Serve immediately.

SAUTéED SQUID WITH GARLIC, CHILI AND BREAD CRUMBS

Steps:

• Put oil in a broad skillet over high heat; a minute later, add squid, salt, pepper and chili flakes; cook, stirring, until squid is opaque, about 60 seconds (do not overcook).
• Add garlic, basil and lemon juice and stir for about 30 seconds. Turn off heat, add bread crumbs and serve.