squid

Crispy Fried Calamares (Calamari)

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Ingredients:
1 kilogram fresh squid, clean and cut into rings
3-4 large eggs, beaten
1 cup flour
1/2 cup cornstarch
1 teaspoon paprika
1 teaspoon garlic powder
1 1/2 cup breadcrumbs
salt and pepper to taste
2 cups vegetable oil for frying

Procedure:
Part 1
1. In a bowl, combine flour, cornstarch, paprika, garlic powder, salt and pepper. Mix well.
2. Add squid and dip in beaten egg then coated onto breadcrumbs.

Part 2
1. In a frying pan, heat oil and fry the squid for 1 minute or until golden brown. Do not overcooked.
2. Remove squids and drain on paper towels.
3. Serve with dip.

Sizzling Spicy Squid

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Ingredients:
1 kilo medium-sized fresh squid, cleaned
3 cloves garlic, minced
1 white onion, chopped
2 tablespoons oyster sauce
100 grams tomato sauce
2 teaspoons hot sauce
2-3 pieces red chili(labuyo), chopped
3 pieces green chili(siling haba), sliced diagonally
1 large bell pepper, sliced
salt and ground pepper to taste
3 tablespoons sesame oil

Procedures:
Part 1
1. Score the squid with diagonal criss-cross scoring then cut into squares.(This will make the squid more tender and less chewy).

Part 2.
1. In a pan, heat sesame oil then saute garlic, onion and red chili.
2. Add squid, oyster sauce, tomato sauce, and hot sauce. Stir to combine.
3. Add green chili and bell pepper then stir cook for 1 minute. (Don’t overcooked, squid will become tough)
4. Season with salt and pepper according to taste.
5. Transfer to hot sizzling plate then serve immediately with steamed rice.

Seafood Paella

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Ingredients:
5 cups sticky rice(malagkit)
1/2 kilo prawns
200 grams squid, sliced
1/2 kilo fish fillets(salmon, tuna, etc), cut into cubes
1/2 kilo mussels(tahong)
1 large chorizo, sliced diagonally(optional)
5 gloves garlic, sliced
1 large onion, chopped
2 pieces bell pepper(red, green), sliced
1 pack(270 grams) tomato sauce
1 tablespoon paprika
1 teaspoon saffron
1 cup green peas
1 tablespoon parsley, chopped
1/2 cup olive or vegetable oil
fish sauce, salt and pepper to taste

Procedures:
Part 1
1. In a pot, place mussels then pour enough water. Bring to boil until the shells open. Drain. Set aside the broth.
2. In a pan, heat oil then fry prawns, squid and fish fillets for 2 minutes or until cooked. Drain and set aside.
3. In a same pan, fry chorizo until golden brown. Drain and set aside.

Part 2
1. In a paella pan, heat olive oil then saute garlic and onion.
2. Add green peas, paprika, saffron, tomato sauce and rice then stir until colored distribute evenly.
4. Pour mussels broth then simmer until rice is almost tender and mushy. Add more water if needed.
5. Add parsley then season with salt and pepper to taste.
6. Arrange bell peppers, seafood and other remaining ingredients on top.
7. Continue simmering until sauce is absorbed. Transfer to serving plate then serve.

Spicy Baby Squid Calamares

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Ingredients:
500 grams baby squid, separate head from the body
1 lemon, juice
1/2 cup all-purpose flour
1 cup cornstarch
1/2 teaspoon cayenne powder
1 teaspoon paprika
1 cup Panko breadcrumbs
salt and pepper to taste
2 raw eggs, beaten
vegetable oil for frying

Procedures:
Part 1
1. In a bowl, marinate squid in lemon juice for 30 minutes. Drain and set aside.

Part 2
1. In a bowl, combine flour, cornstarch, cayenne, paprika, salt, and pepper. Mix well.
2. Dip squid into beaten eggs then dredge into breadcrumbs mixture.

Part 3
1. In a frying pan, heat oil until enough hot.
2. Fry the squid for a minute or until golden brown. Do not overcooked.
3. Remove squids and drain on paper towels.
4. Transfer into serving bowl and sprinkle with dried basil.
5. Serve with blue cheese dip.

Butterfly Squid

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Ingredients:
4 pieces Giant Squid
1/2 cup cornstarch
1/4 cup flour
2 raw eggs, beaten
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
cooking oil
bamboo skewers

Procedures:
Part 1
1. In a bowl, combine cornstarch, flour, chili powder, paprika, garlic powder, onion powder, salt and pepper then mix well.
2. Prepare beaten eggs in a separate bowl.

Part 2
1. Clean the squid and remove the skin.
2. slit a long horizontal line on topside then press to flatten.
3. Slice 2 inch apart on both sides of the squid.
4. Skewered each squid then season with salt and pepper.
5. Dredge squid into dry mixture then shake off to remove excess mixture.
6. Dip in beaten eggs and dredge again into dry mixture to coat all sides.
7. Repeat the steps for the remaining squid. Set aside.

Part 3
1. In a pan, heat enough oil then deep fry each squid for a minute or until golden brown.
2. Drain then serve with dipping sauce.

Seafood Aglio Olio Pasta

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Ingredients:
250 grams spaghetti pasta
12 medium shrimps/prawns, pelled and deveined
3 medium squids, cleaned and sliced
100 grams clams
6 pieces crab sticks, sliced
5 cloves garlic, minced
5 tablespoons olive oil
1 bundle bok choy(chinese pechay), cut into serving pieces
2 tablespoons chili flakes (optional)
2 tablespoons dried basil
salt and pepper to taste

Procedures:
Part 1
1. In a large pot, prepare pasta based on cooking instructions. Drain and set aside.

Part 2
1. In a pan, heat olive oil then saute garlic under low heat.
2. Add seafood and stir cook, season with chili flakes, salt and pepper according to taste. Do not overcooked.
3. Add bok choy and then pasta. Toss until coat evenly.
4. Transfer to serving plate then sprinkle with dried basil. Serve.

Spaghetti Negra

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Ingredients:
400 grams spaghetti pasta
300 grams fresh squid, cleaned and cut into rings then reserve ink sac
8 cloves garlic, minced
1 thumb-sized ginger, grated
1 tablespoon cornstarch(dissolved in 1 tablespoon water)
salt and pepper to taste
3 tablespoons olive oil
1/2 cup parsley, chopped
3/4 cup all-purpose flour
2 raw eggs, beaten
1 cup Panko bread crumbs
cooking oil for frying
2 tablespoons soy sauce
1/4 teaspoon dried chili flakes

Procedures:
Part 1
1. In a large pot, prepare pasta based on cooking instructions. Drain and set aside.

Part 2
1. In a bowl, combine flour, salt and pepper.
2. Dredge squid then dip in beaten eggs. Dredge it with bread crumbs then place on a plate.
3. Fry squid for a minute or until golden brown. Do not overcooked.
4. Remove squids and drain on paper towels.

Part 3
1. In a large pan, heat 1 tablespoon olive oil then saute garlic, grated ginger and chili flakes.
2. Add ink sac, soy sauce and cornstarch then simmer for 5 minutes.
3. Add parsley then adjust seasoning according to taste.
4. Add spaghetti then toss until well coated.
5. Transfer to serving plate then arrange fried squid and top with parsley.
6. Serve with garlic bread.

Grilled Stuffed Squid

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Ingredients:
1 kilo large/medium sized fresh squid, clean
1/2 cup soy sauce
4 tablespoons calamansi juice
salt and ground pepper to taste
2 tablespoons cooking oil
3 large tomatoes, chopped finely
2 onions, chopped finely
1 thumb-sized ginger, julienne
1/4 cup chopped parsley(optional)

Procedures:
Part 1
1. Marinate squid in soy sauce, calamansi juice and ground pepper. Refrigerate for 6 hours. Drain.

Part 2
1. In a bowl, combine tomatoes, onions, ginger and parsley, salt and pepper. Toss together.
2. Stuff the mixture inside the squid then secure with toothpick. (Do not to over stuff the squid)
3. Grilled over hot charcoal for 10 minutes. Baste with marinade and cooking oil.
4. Transfer to serving plate then slit the squid vertically.
5. Serve with liquid seasoning.

Fried Baby Squid Calamares

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Ingredients:
500 grams baby squid, separate head from the body
1 lemon, juice
1/2 cup all-purpose flour
1 cup cornstarch
1 cup Panko breadcrumbs
salt and pepper to taste
2 raw eggs, beaten
vegetable oil for frying

Procedures:
Part 1
1. In a bowl, marinate squid in lemon juice for 30 minutes. Drain and set aside.

Part 2
1. In a bowl, combine breadcrumbs, flour, cornstarch, salt and pepper. Mix well.
2. Dip squid into beaten eggs then dredge into breadcrumbs mixture.
3. Repeat the step a second time.

Part 3
1. In a frying pan, heat oil until enough hot.
2. Fry the squid for a minute or until golden brown. Do not overcooked.
3. Remove squids and drain on paper towels.
4. Transfer into serving bowl and sprinkle with grated cheese and chopped parsley.
5. Serve with marinara sauce.

Crispy Fried Calamares

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Ingredients:
500 grams squid, clean and cut into rings
1 lemon, juice
3/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
salt and pepper to taste
2 raw eggs, beaten
1 cup Panko bread crumbs
vegetable oil for frying

Procedures:
Part 1
1. In a bowl, marinate squid in lemon juice for 30 minutes. Drain and set aside.

Part 2
1. In a bowl, combine flour, paprika, cayenne pepper, salt and pepper. Mix well.
2. Add squid then dip in beaten eggs. Dredge it with bread crumbs then place on a plate.

Part 3
1. In a frying pan, heat oil and fry the squid for a minute or until golden brown. Do not overcooked.
2. Remove squids and drain on paper towels.
3. Serve with garlic dip or tomato salsa. Sprinkle with chopped parsley.

For Garlic Dip:
Ingredients:
1 tablespoon minced garlic
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon fine sugar
1/2 teaspoon salt and white pepper

Procedures:
1. In a bowl, combine all the ingredients.

For Fresh Tomato Sauce:
Ingredients:
1 cup chopped tomatoes, seeded
2 tablespoons chopped garlic
1/4 cup chopped onions
1 tablespoon parsley, chopped
1/4 cup water
2 teaspoons fine sugar
1 teaspoon salt
4 tablespoons olive oil

Procedures:
1. In a sauce pan, heat olive oil then saute garlic, onions and tomatoes until soften.
2. Add parsley, water, salt and sugar then simmer for 5 minutes.
3. In a blender, transfer tomato mixture then process until smooth.
4. Add 2 tablespoons olive oil then mix well.