Squid Recipes

Enjoy! Watch that you do not overcook the squid, as it will get tough & rubbery.

It takes a long time to cook, but it's worth it!

Try some of the first batch, you may want to add more salt. Try the tentacles prepared the same way.

This recipe is from Adrian Cyr, Executive Chef, at Adrian's Restaurant located in North Truro. ) 1997 Cape Cod Access at Shank Painter Co. Inc. Provincetown

HOW TO CLEAN SQUID: (squemish should buy theirs already cleaned) Work in sink. Hold body of squid firmly in one hand; grasp head firmly with other hand; pull head, twisting gently from side to side. Head and contents of body should come away in one piece. Cut tentacles off head; reserve. Discard head and contents of body. Grasp tip of pointed, thin clear cartilage protruding from body; pull out and discard. Rinse squid under cold running water. Peel off and discard spotted outer membrane. Pull off side fins; reserve. Rinse inside of squid bodies thoroughly under running water to remove any grit or extraneous matter. Cut squid bodies crosswise into 1/4 inch (0.5 cm) rings. Cut reserved fins into thin slices. Body, fins and reserved tentacles are all edible parts.

*Shrimp may be substituted for squid - adjust final cooking time accordingly.

How To Clean Squid: Work in sink. Hold body of squid firmly in one hand; grasp head firmly with other hand; pull head, twisting gently from side to side. Head and contents of body should come away in one piece. Cut tentacles off head; reserve. Discard head and contents of body. Grasp tip of pointed, thin clear cartilage protruding from body; pull out and discard. Rinse squid under cold running water. Peel off and discard spotted outer membrane. Pull off side fins; reserve. Rinse inside of squid bodies thoroughly under running water to remove any grit or extraneous matter. Cut squid bodies crosswise into 1/4 inch (0.5 cm) rings. Cut reserved fins into thin slices. Body, fins and reserved tentacles are all edible parts.