Proper squid

[zakelwe]

Now you know that normal squid you get from the supermarket that is really really small, sort of like the Gary Glitter of the fishing world has been catching it? You know it can't be right, and really you want something like this

http://www.youtube.com/watch?v=WSyyoPoQP4U

well I was wandering through Sainsbury's tonight looking for cheap beer and I suddenly saw "British Squid" advertised! Holy Moly, check these bad boys out, with a bottle of wine for perspective

http://www.zen141854.zen.co.uk/squid.jpg

It took me 13 minutes closing the fridge door, tentacles were flying and I lost an eye, sucked completely out!

I'm still amazed that a supermarket would have such things amongst the farmed salmon and dyed haddock.

Andy

Edited by zakelwe on Thursday 24th February 18:41

[21TonyK]

WOW! Never seen anything like that in a supermarket down this way but then the supermarkets don;t really do much fish round here as theres too much competition from local fishmongers, fish rounds or straight off the market via a mate.

What are you going to do with them?

[OzzyR1]

Wow, that's pretty impressive, we have a travelling fishmonger who visits our village once a week but he doesn't have anything like that.

Only place I'd be able to get those near me is 25mins down the M11 at 4am on a Saturday morning.

[calibrax]

I have some squid in the freezer, and they are about 6" long. But you know what they say, it's not the size, it's what you do with it

[Wadeski]

I thought you had picked up a Humbolt from the title...

[Furberger]

What the hell are you going to do with it?! I've only ever cooked the Garry Glitter squid. Nice wine.

[Mobile Chicane]

Got a large slow cooker?

If so, chop the tentacles and stuff these into the bodies along with diced fried onion, sultanas, toasted pine nuts and a waft of cinnamon.

Secure with a cocktail stick and slow cook in a tomato and garlic sauce for 6 hours or so until tender to the point of a knife.

Serve with a lemony / minty couscous. Heavenly, this is.

What was the cost of the squid per Kg if you can remember?

[NorthDave]

Chop them in to medallions, score the surface and then fry with some Chorizo. When cooked (and chorizo is brown) pour over a can of tomato'sand a dribble of water, add a can of chickpeas and turn down to low for 1 and a half hours, covered. Lovely tender squid! Add a chilli or two and a garlic clove to man it up.

My favourite squid recipe!

[Spydaman]

Did this last week with chorizo and balsamic dressing from Jamie Oliver at Home