Roast Concertina Squid | Seafood Recipes | Jamie Oliver Recipes (2024)

FAQs

How long does it take to cook a squid? ›

But squid is also tricky because there are only two ways that it's good: either cooked for just a couple minutes so that it's still tender, or slow-cooked for at least 30 minutes, which will return it to tenderness. Anything in-between and you'll feel like you're chewing on rubber.

Place immediately on the hottest part of the grill, and grill, turning every 30 seconds or so or every time it starts to char, until the squid firm up and turn from opaque to white inside. This shouldn't take more than a few minutes.

Heat vegetable oil in a deep fryer to 175C. Combine panko and sourdough crumbs in a bowl and season to taste. Dip the squid in the crumbs, then deep-fry in batches, turning occasionally until golden (about 30 seconds). Season and serve hot with alioli and lime cheeks.

Cook squid briefly (for a few seconds) or braise it long enough for it to toughen and then become tender again. A popular method for quick cooking is to cut the bodies into rounds, coat in breading and deep-fry. Stir-frying and sautéing also work well. The bodies may also be left whole, stuffed and braised in the oven.

To avoid a rubbery texture, squid benefits from being cooked either very fast (as in our Fried Calamari) or very slow (as in a stew or pasta sauce). That's because squid swim fast thanks to supple, flexible bodies loaded with collagen—which dramatically affects their texture when cooked.

You only want the squid to cook until it is white and no longer translucent (partially see-through).

Overcooking causes the proteins in the squid to contract excessively and expel moisture, leading to a less desirable, rubbery consistency. If calamari is chewy, it is typically overcooked. Calamari, which is squid, can become tough and rubbery if it's cooked for too long.

Here is one of the biggest tips for today's fried calamari recipe: tenderize your squid rings by soaking them in salted milk and refrigerate for 30 minutes. This will help tenderize the calamari while taming the fishy smell! It also helps the flour coating to stick to the meat of the squid.

How do you know when squid is fully cooked? ›

Properly cooked calamari should be tender, with a slightly firm yet yielding texture. It should not be tough or chewy. Overcooking causes the proteins in the squid to contract excessively and expel moisture, leading to a less desirable, rubbery consistency. If calamari is chewy, it is typically overcooked.

When it comes to cooking squid, Julie uses one of two methods: either a quick pan-fry on high heat, or a slow braise on low heat. "There's no in-between," she says. "When your squid is cooked, it turns opaque, a milky creamy colour."

Timing-wise, squid cooks faster than shrimp, and cod takes a bit longer than both. When I cook squid or shrimp, I pour hot water over the seafood or add it to a pot of just-boiled liquid and leave the pot to rest off the stove until the ingredient is cooked (it takes just a few minutes), no additional heat needed.