Aspies For Freedom

Recently, while at a store I happened to find some squid, however, I don't know what to do with it. I would esp. like a recipie for squid in a soup.

I've only eaten it as a part of paella, a spanish seafood dish with rice, and it was very tasty.

The only time I'v seen squid as a food prepared was on the Japanese Iron Chef Show. There were two shows that had squid as the secret ingredient. Other than that as calamari in a seafood restaurant in Boston deep fried as an appetizer.

Peace

The main thing about squid is that it needs to be cooked VERY quickly. You can stir fry it for a couple of minutes or you can boil it for about the a litle longer. For a soup I'd make a clear soup with chicken, fish or or pork stock, chillies, ginger lime or lemonjuice and then drop thin rings of squid and sweet red peppers into it for a two-three minutes on a simmerboil then leave to stand for 5 minutes before adding coriander leaves and then serving. (sorry not a ver detailed or scientific recipe).

You can make a seafood pizza with squid.

Raw squid sushi. Yum yum yum. Tongue

Or perhaps with noodles and miso.

Fried squid is the best kind of squid of all.

A Korean pred pelle and noodle soup called both Jampbong amd Changgol. --I can't even touch squid due to the fact that the parts of my body that come in contact with the squid turn bright red abd get small white bumps that have a horrible stinging itch. --From that reaction, though, I 've gotten the hint that perhaps eating squid would be even worse for me.

Other than that, I've had squid free Jampbong and found it to be quite good. --It has cloud mushrooms,Garlic chives, onions, beansprouts, kimchee, straw mushrooms and bamboo shoots with noodles in a Korean red pepper broth. The capsaisin content isn't that high, but it still leaves a nice warm glow in you mouth.

Fogman Wrote:

A Korean pred pelle and noodle soup called both Jampbong amd Changgol. --I can't even touch squid due to the fact that the parts of my body that come in contact with the squid turn bright red abd get small white bumps that have a horrible stinging itch. --From that reaction, though, I 've gotten the hint that perhaps eating squid would be even worse for me.

Other than that, I've had squid free Jampbong and found it to be quite good. --It has cloud mushrooms,Garlic chives, onions, beansprouts, kimchee, straw mushrooms and bamboo shoots with noodles in a Korean red pepper broth. The capsaisin content isn't that high, but it still leaves a nice warm glow in you mouth.

EDIT!!
pred pelle = Red Pepper, sorry my mistake on that.

Here's one idea from the November chapter of Nigel Slater's Kitchen Diaries:

Nigel Slater Wrote:

There has been a stir-fry, too - of squid again, this time with noodles and some Vietnamese chilli sauce. Garlic goes in first, frying with chopped spring onion in just a little smoking-hot groundnut oil, then the squid, cut into rings, then, just seconds later, when all is popping and banging in the wok, some tiny bird's eye chillies, the ripe red ones, and then the boiled noodles and a shot (several, actually) of hot Vietnamese chilli sauce. What I ended up with was a fast, mouth-stinging bowl of food for a frosty midweek supper.

Or if you prefer recipes with precise quantities, here's one a got from a leaflet at the fishmonger's. It originally said "serves 2 as a main meal" so I made it for me and a friend, and I was so stuffed that I got an attack of hiccups during a post-prandial drink at the pub afterwards. So I've amended it to "serves 4" and also changed the suggested accompaniment from "crusty bread" to "new potatoes". It goes better with the summery theme.

Stir-Fried Squid with Red Pepper Salsa
8 medium-sized squid, cleaned and cut into rings
5 tbsp olive oil
salt & black pepper
1 red pepper, deseeded and finely diced
1 small fresh red chilli, deseeded and finely chopped
grated rind and juice of a lime
1 tbsp coriander leaves, chopped
1 tbap flat-leaf parsley, chopped
255g (90z) rocket leaves
drizzle of balsamic vinegar

1. Heat 3 tbsp of olive oil in a wok or large frying pan and stir-fry the squid for 2-3 minutes. Season.
2. For the salsa, mix together the pepper, chilli, lime rind and juice, coriander, parsley and the remaining olive oil.
3. Arrange the rocket on a plate and spread the squid on top. Spoon the salsa mixture over the squid and drizzle with balsamic vinegar.
4. Serve with new potatoes and a green salad.

nyanchan Wrote:

Raw squid sushi. Yum yum yum. Tongue

Or perhaps with noodles and miso.

I can't stand eating cooked squid. I'll eat it raw though but haven't had it for years. My mother used to eat these cooked baby octopi and it really used to gross me out.

I think I might have a solution to your problem.
Deep fried squid with a curry dipping suace. And it's pretty easy to make too.

You'll need pre cut squid. You dip them in the same batter they use to make fish'n'chips at irish pubs. That's just flour, club soda, eggs, and salt.

Fo this dipping sauce, you just take one part shrimp cocktail sauce, to one part mayo, to one part sour cream, and mix in a liberal amount of cury powder.

Aeolienne Wrote:

Here's one idea from the November chapter of Nigel Slater's Kitchen Diaries:

Nigel Slater Wrote:

There has been a stir-fry, too - of squid again, this time with noodles and some Vietnamese chilli sauce. Garlic goes in first, frying with chopped spring onion in just a little smoking-hot groundnut oil, then the squid, cut into rings, then, just seconds later, when all is popping and banging in the wok, some tiny bird's eye chillies, the ripe red ones, and then the boiled noodles and a shot (several, actually) of hot Vietnamese chilli sauce. What I ended up with was a fast, mouth-stinging bowl of food for a frosty midweek supper.

I cooked this recipe last Monday, with Japanese soba noodles and Nando's chill sauce, accompanied with baked beetroot. Not Vietnamese chilli sauce, but nor did I use bird's eye chillis, as none of Exeter's greengrocers or supermarkets sell more than one type of red chilli. If I could get to the farmers' market they might have a wider choice of chillis (from the South Devon Chilli Farm or the Mid Devon Chilli Farm), but I can't because the market's on a Thursday morning when I'm at work.

It's funny that Nigel Slater should insist on Vietnamese chilli sauce here, because in his earlier recipe collection The 30-Minute Cook he said:

Nigel Slater Wrote:

Avoid any chilli sauce made in Vietnam. If you value your tastebuds and sinuses, that is.

His palate must have toughened since then.

Anyway, getting back to Logical Paradox's original request for a soup recipe, here's one from The 30-Minute Cook, where it appears on a page facing a recipe for "A Quick Fish Soup" [aka cheat's boullabaisse]:

Nigel Slater Wrote:

A Quicker Fish Soup

This is a bit of a cheat, but I've been doing it for a few years and no-one has ever noticed. I could name a few restaurants that...

Open a 400g/140z tin of fish soup - any brand will do, they all seem to be much of a muchness. (The stuff in bottles is a different story.) Tip into a saucepan with an equal quantity of bought fresh fish stock. Add 100g/4oz defrosted prawns, the same of squid rings, a pinch of saffron threads and a good slug of brandy. Bring the whole lot to the boil and then turn the heat down.

Make some cro�tes by toasting slices of baguette, spreading them with red pesto from a jar and covering them with grated cheese (any type will do). Tip the soup into warm bowls and float the cheese cro�tes on top. Eat piping hot, sinking the cro�tes till the bread goes soggy and the cheese melts into the soup. Enough for two as a principal dish.

Aeolienne Wrote:

Here's one idea from the November chapter of Nigel Slater's Kitchen Diaries:

Nigel Slater Wrote:

There has been a stir-fry, too - of squid again, this time with noodles and some Vietnamese chilli sauce. Garlic goes in first, frying with chopped spring onion in just a little smoking-hot groundnut oil, then the squid, cut into rings, then, just seconds later, when all is popping and banging in the wok, some tiny bird's eye chillies, the ripe red ones, and then the boiled noodles and a shot (several, actually) of hot Vietnamese chilli sauce. What I ended up with was a fast, mouth-stinging bowl of food for a frosty midweek supper.

I cooked this recipe last Monday, with Japanese soba noodles and Nando's chilli sauce, accompanied with baked beetroot.

Shock horror - Nando's have changed the formula of their chilli (peri-peri) sauce. The new version is far too hot, unless I use it in scaled down quantities from now on. Compare and contrast...
* Old version: Water, white vinegar, onions, lemons, salt, sunflower oil (3%), serrano chillies, cayenne pepper, garlic, African bird's eye chillii (peri-peri), stabilisers (E415 [xanthum gum], E405 [propylene glycol alginate]), paprika
* New version: Water, white vinegar, lemons, onions, salt, serrano chillies, sunflower oil (3%), spices (cayenne pepper, paprika), African bird's eye chillii (peri-peri chilli), garlic, stabilisers (E415, E405),

I like fried calamari.

Tim

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