What is the ultimate cooking time for calamari (squid)?

Question

i hear that you dont have to cook it for long at all! what is the amount of time you should cook squid rings (calimari) for,BTW i am shallow frying it.

Answer 1

Squid and Calamari Cooking Tips

Avoid rubbery squid by using proper cooking times



The squid has nothing to brag about when it comes to looks. Indeed, it has been the antagonist in many a monster movie. As ugly as it may be to gaze upon, this sea creature brings a delightful touch of the ocean to your dishes at an affordable price.



Squid and Calamari Cooking Tips

• Squid must be cooked either a very short time or a very long time. Anything in between turns it into rubber. Two minutes over high heat is plenty. Beyond that will require at least 30 minutes to an hour to re-tenderize it.



• 12 ounces whole squid or 6 ounces cleaned = 1 standard serving.



• One 6-inch squid weighs about 4 ounces. Measure the body, excluding the tentacles, and make 5 inches or less your goal for quick-cooked recipes and larger for long-cooked.



• Those weighing less than 10 ounces are the most desirable for tenderness. However, if you are looking to harvest the ink, you'll want squid longer than 5 inches.



• When purchasing uncleaned squid to use in a recipe that specifies cleaned squid, you will need approximately 25 to 50 percent more. Up to half the body weight can be discarded during cleaning.



• For squid that is cooked quickly, plan on 1/4 to 1/2 pound per person. For long-cooked dishes, count on at least 1/2 pound per person to allow for shrinkage.



• For salads, parboil the squid by dropping it into rapidly boiling water for no more than one minute. Plunge into ice water to stop cooking. Drain well, cut as desired and use in salads or marinate in your favorite dressing.



• Conch or abalone can be substituted for squid in most recipes. The flavor and texture is very similar.

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Kicked-Up Fried Calamari Recipe

Calamari (squid) is marinated in buttermilk and creole seasoning, then deep-fried to tender perfection. The buttermilk helps tenderize the squid. Serve as an appetizer or entree.

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes



Ingredients:



* 1 pound cleaned squid (thawed if frozen)

* 2 cups buttermilk

* 1/4 cup plus 2 tablespoons Emeril's Original Essence or Creole Seasoning (Recipe link below)

* 1 cup masa harina (available in Latin markets and many supermarkets)

* 1 cup bleached all-purpose flour

* Vegetable oil for deep-frying

* 1 teaspoon salt

* 1/2 teaspoon freshly ground black pepper

* 1/2 cup freshly grated Parmigiano-Reggiano cheese

* Creole Olive Salad (Recipe link below)



Preparation:

Cut the body sacs of the squid into 1-inch rings. Trim the clusters of tentacles as desired (cut in half or quarters).



Mix the buttermilk with 1/4 cup of the Essence or creole seasoning in a mixing bowl. Add the squid and marinate for 30 minutes at room temperature.



Combine the masa harina and all-purpose flour with the remaining 2 tablespoons Essence or creole seasoning in a shallow dish.



Pour enough oil into a large, deep heavy pot or electric deep fryer to come halfway up the sides and heat to 360 degrees F. In batches, remove the squid from the buttermilk mixture and dredge in the flour mixture, shaking to remove any excess flour. Without crowding, carefully add the squid to the hot oil and deep-fry, turning occasionally to prevent the pieces from sticking together, until golden on all sides, 2 to 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Season with salt and pepper.



To serve, place the calamari on plates, sprinkle with the Parmesan cheese, and top with the olive salad.



Yield: 4 to 6 appetizer servings

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Grilled Squid Recipe

Squid (calamari) is simply flavored with olive oil and lemon juice, then quickly grilled to tender perfection. Squid must be cooked fast over high heat or slow-cooked to achieve tenderness. Anything in between results in a chewy mess.Prep Time: 20 minutes Cook Time: 5 minutes Total Time: 25 minutes



Ingredients:



* 1 pound cleaned squid

* 1 Tablespoon extra-virgin olive oil

* 1 Tablespoon fresh lemon juice

* 1/4 teaspoon salt

* 1/8 teaspoon ground black pepper

* Metal skewers

* 1 Tablespoon chopped fresh parsley

* Lemon wedges



Preparation:

Prepare grill.



Rinse squid with cold running water and pat dry with paper towels. Cut squid bodies lengthwise down one side and open flat. Cut tentacles in half if large.



In bowl, combine olive oil, lemon juice, salt, and pepper. Add squid bodies and tentacles, tossing to coat.



Thread squid bodies lengthwise onto skewers so they lie flat; thread tentacles onto separate skewers. Grill over high heat, turning once, until just opaque throughout, 1 to 2 minutes. Remove squid from skewers and pile on platter. Sprinkle with parsley and serve with lemon wedges.Yield: 4 servings

Answer 2

You've probably heard about the crazy cooking times for squid. It could take two hours or it can take a few minutes, right? Too confusing.



These guidelines you've no doubt heard mainly refer to squid in a stew or a soup. It doesn't necessarily refer to breaded fried squid.



I've had masterful results pan frying squid at about 375 degrees until they are golden brown. Focus more on brownness instead of time.



Good luck and save me some!

Answer 3

How To Cook Squid

Answer 4

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The truth is that the Paleo Diet will never be considered a fad because it's just simply the way that humans evolved to eat over approximately 2 million years. And eating in a similar fashion to our ancestors has been proven time and time again to offer amazing health benefits, including prevention of most diseases of civilization such as cancer, heart disease, alzheimers, and other chronic conditions that are mostly caused by poor diet and lifestyle. One of the biggest misunderstandings about the Paleo Diet is that it's a meat-eating diet, or a super low-carb diet. This is not true

Answer 5

There is no one single Paleo Diet, as our ancestors from all over the world ate dramatically different diets depending on the climate where they lived, their landscape, accessibility to water bodies, and the latitude that they lived. This is a detailed meal plan for the paleo diet https://tr.im/iy3F8



In some cases, a Paleo Diet may be 90% plant foods and 10% animal foods, and in other cases, a Paleo Diet may be 90% animal foods and 10% plant foods.



For example, our ancestors that lived near the equator had year long access to more plant materials such as root vegetables and various fruits, veggies, and nuts.



On the other hand, our ancestors that lived at higher latitudes further away from the equator only had access to fruits and vegetables seasonally at one specific time period per year, and had larger periods of the year where they ate a higher % of meats, organ meats, fish, and other animal-based foods, or fermented foods that could be stored for winter.

Answer 6

it doesn't take very long one minute each side should do if its coated 30 seconds bit longer.

Answer 7

DONT EAT SQUIDWARD!!!!!!!!!!!!!!!!!!