Squid doesn’t immediately come to mind when you think of adding some protein to ratatouille. When I saw the recipe in Ortega’s Spanish cookbook, 1080 Recipes, it sparked my curiosity. The result was absolutely fantastic – the textures, the colours, the flavours: all blend together so well. The meal is light, delicious, and easy to make.
When I asked my husband to buy squid for this dish, little did I know I’d end up with a pound worth of glistening purple wild squid – the type you’d see propelling their way through the water in the Mediterranean or the Pacific. But there I was staring at it and a dozen or so of squid staring back at me from a bowl on my countertop.
I’m always up for a cooking challenge and this simple video helped greatly to solve the puzzle of cleaning squid. It is really not too hard, no harder than cleaning shrimp. At the end I got a plate full of cleaned squid. Once the squid is cleaned (or if you smart or lucky you bought it cleaned), the rest of the recipe is simple: chop – saute, chop – saute, chop – saute, cover, and simmer. The secret to cooking flour-dredged squid is similar to cooking shrimp – don’t overcook, otherwise you will end up with rubber-like meal. 2-3 minutes is quite enough. Watch the squid strips (or rings in my case) closely, as soon as they change colour and sides of it start flipping outward, this is a perfect time to take them off the heat.