I had not tasted squid for almost a decade until recently. And the last time I went home, the immediate family I stayed with has gone kosher for more than a score already…. Although I still remember the time my Mum was upset with my bro as, after sending him to the market, he came home with some dead squid (cheated!). You’re supposed to get them with the “glitters” under their translucent skin still lighting and shimmering.
Squid for me was an acquired taste, I wasn’t all over it when I was a child (and I didn’t eat the tentacles). But when a friend I stayed with instructed me to cook squid adobo while she was out (recipe provided) I kind of developed the taste (of course, I cooked it!). And it was cheap–much cheaper than meat or fish, so it’s popular with students on a budget. Squid adobo, by the way, does not contain soy sauce (salt is used for substitute), but the ink is usually included–not the meal to order before or during a date!
So I found this packet of 8 frozen squids for a £ fiver! Such a fortune! But I was desperate. I knew it would not be so tasty as those caught wild and fresh, and would just be mostly texture, so I decided not to make adobo out of it. I remember this sometimes with an orange-coloured stew–‘could have been adobo without the ink, or sauted in tomatoes (ginisa)? Anyway, here’s my take….
2 cloves garlic (minced)
3 tiny pieces of dried lemon peel
2 fresh lime leaves
1/2 red capsicum (julienned)
4-5 small tomatoes (sliced)
8 pieces squid + tentacles
a squeeze of lemon juice
salt and fish/Thai sauce to taste
curley parsley to garnish
Saute the garlic. Add the lemon peel and lime leaves, then the capsicum. When the capsicum starts to fry, add the tomatoes, cover until the juice starts running. Then add the squid, cover until it cooks (it cooks very quickly), add a squeeze of lemon juice, salt and fish/Thai sauce to taste, and a couple of minutes before turning off the stove–throw in some sprigs of curley parsely for additional colour.
One would have thought they would “sanitize” the presentation of squid in the UK (just as fish are usually sold headless)–but they left out the squids’ eyes! Probably they didn’t know those were the eyes 🙂 And if you were unaware that you’re crunching on some squid eyes… then what you don’t know won’t hurt you 🙂