Squid should be sliced thinly into calimari and sauteed quickly.
Squids are mollusks related to clams and oysters. Squids are different because they have a softer inner shell as opposed to a hard outer shell that most other mollusks have. When the lower body sections are removed, the mantle can be cut into strips called calamari. Typically dredged in flour and deep-fried, calamari can be cooked in a number of other ways, such as sauteed. Pan sauteeing squid should be done quickly to keep the calamari from turning rubbery and chewy.
Instructions
1. Thaw squid, which typically is purchased frozen in a small block of ice. Separate the tentacles from the head and reserve them. Remove the internal organs from the exterior mantle and discard.
2. Slice the calamari thinly into 1/4- to 1/2-inch rings cutting across the mantle using a cutting board. Pat the calamari rings and tentacles dry with paper towel and lightly sprinkle them with salt and ground black pepper. Set the calamari aside.
3. Heat a large skillet on the stove over medium high heat. Add a small amount, approximately 2 tsp., of vegetable oil to the pan and heat until wisps of smoke appear in the skillet.
4. Add the squid to the skillet. Do not crowd the pan -- cook the squid in batches, if necessary. Let the squid sit in the pan for about 1 minute, then toss the squid gently in the skillet by making a flipping motion with your hand and wrist.
5. Saute for about 2 to 4 minutes and remove from skillet. Drain the calamari on a platter lined paper towel and lightly season with salt. Repeat for additional batches of calamari.
Tags: paper towel, paper towel lightly, thinly into, towel lightly, with salt