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Fried squid

Fried squid

I bought a 500g bag of frozen squid.

I put the frozen squid in a strainer to thaw.

After thawing, I washed it and let it drain.

On a plate I sprinkled flour and salt. On this plate I put the squid pieces and on top I salted and sprinkled flour.

In a frying pan I put hot olive oil and placed the squid pieces. I let them fry for 2-3 minutes on each side. I took them out on the plate and put the juice of half a lemon on top.

Serve hot.

For some time now, this assortment has been frequently found in Auchan's fishery - squid tentacles. Large, very large, at a very convenient price, so that they have become indispensable among my priorities of culinary experiments. The inspiration is from Italian cuisine, as well as the few useful but evasive data on cooking time. (For those who are not yet very familiar with the problem: the meat of these mollusks is very versatile and you can not go wrong with any combination of ingredients or spices, but you can go wrong in terms of cooking time that varies, depending on the size of the monster marine, between 3 minutes and 2 hours. If it is too boiled, it becomes rubbery, if it is not boiled enough, it is raw, and hard.) Personally I missed a couple of attempts with this size of tentacles until I find the optimal point . But the result of success is worth even a few less tender (but edible) attempts: it's tasty! A white meat scented with the aromas of tomato sauce with wine, a light food, very healthy, low in unbearable fats but generous in unsaturated fatty acids and very rich in clean proteins, of wild origin. It is a hot salad that can be served with couscous or rice, which can be turned directly into pasta sauce, or which can be served as such, with toast and a salad of vegetables. In any case, a glass of dry red wine or prosecco is an indispensable companion.

Ingredients (for two people):

  • Large squid tentacles, around 500 grams (we had 4 pieces of 560 gr. Together)
  • A small can of whole tomatoes peeled in juice (3-4 fresh, medium, peeled tomatoes)
  • 3 - 4 cloves of garlic
  • 100 - 150 ml. dry white wine
  • 30 ml. Apple vinegar
  • 1 bunch of parsley
  • Olive oil, 2-3 tablespoons
  • Dried pepperoncino (chilli) to taste
  • 5 - 6 bay leaves
  • Freshly ground pepper
  • 1-2 teaspoons of sugar
  • Salt

Boil 1.5 - 2 l of water with one or two teaspoons of sugar and bay leaves and vinegar. Wash the tentacles thoroughly under a continuous stream of cold water, insisting on the side with suction cups to eliminate possible traces of sand. If they are still welded, they separate from each other. With the smooth side of a hammer for schnitzels (or with a 1 l bottle) beat each tentacle separately, without crushing, for tenderizing. When the water starts to boil, place the tentacles one by one and somewhat neatly on the bottom of the pot, so that they all remain immersed in the water after they stiffen (almost instantly). Cover the pot with a lid and simmer for about 40 minutes (for the size indicated on the ingredients). They are cooked when the fork enters the meat relatively easily, but this “relatively” and this “easy” can be misleading: if it seems to enter relatively easily after the first 10 minutes of cooking, at the indicative dimensions I gave you, no are still cooked, I assure you. Well, after boiling, remove from the water and set aside to cool. In a large frying pan, prepare the sauce: the cleaned and crushed garlic, together with the hot pepper, fry for 10 & 30 seconds in the olive oil, quench with the tomatoes cut into large pieces together with their juice, season with salt, of pepper, add the wine, cover and simmer for 5 minutes. Meanwhile, cut the tentacles into slices, thinner (2-3 mm) in areas with a larger circumference and progressively thicker as they thin out (the last 5-10 cm from the tip of the tentacle are left whole for decoration). Put the squid in the tomato sauce, mix and let it boil for another 10, max. 15 minutes, until the sauce becomes thick. Finely chop the parsley, put it on top of the sauce, turn off the heat and stir.

We served it with a natural couscous, a lettuce and a dry Cabernet-Sauvignon, from Cricova (Underground City). Very good!

Fried squid with lemon and chili

Fried squid with lemon and chili from: squid, lemon, onion, garlic, oil, salt, fresh chili (hot pepper).


  • 500 g squid
  • 50 g lemon
  • onion
  • garlic
  • oil
  • salt
  • fresh chili (hot pepper)

Method of preparation:

Cut and remove the squid's head and then cut the meat into 1-1.5 cm pieces. Wash the garlic and onion and chop finely. Wash the lemon and cut it into slices.

Mix the squid pieces with salt, pepper, half the onion, garlic and chili pieces and leave for a quarter of an hour.

Heat the oil, brown the onion and garlic, add the squid and simmer for a few minutes, stirring regularly. Serve with rice.

Chef Ioannis' secret

Everyone loves crispy squid, but not everyone manages to cook it that way. Let's see what we have to do to succeed every time. First, the squid must be shaken very well by the flour, because otherwise the flour will absorb a lot of oil, and the result will be unpleasant. Then, secondly, pay attention to the oil temperature. We throw a drop of turmeric in the oil, and if after 10 seconds the drop comes to the surface, the oil is ready. Third, we don't fry many squid together, because the temperature of the oil drops and the squid, instead of frying, boils.

Fried turkey

The turkey is a special fish! I've been cooking it for a few years now, and I can say that, although it's over the sea, it has a special smell. This smell only goes away if we leave it in salted milk for at least 30 minutes.

Alice85 (Chef), May 17, 2010

You presented it very nicely and it must be very good, especially with polenta and mujdei ..

burdulea maria elena (Chef de cuisine), May 17, 2010

Very good, beautiful presented!

constanta proca (Chef de cuisine), May 16, 2010

It is very good, congratulations!

I hope that your recipes will bring real flavors and tastes to me in the kitchen.

Estera Flori (Chef), May 16, 2010

ALINA BANICA (Chef de cuisine), May 15, 2010

The turkey is a fish that has only a series of spines. Otherwise, he has no other bones. Just the buttons on it.

Calamari Rings

The world of seafood is still running away from us, this way it might change their opinion! The children kept asking and I was glad that I didn't make them deep fry but I fried them in a wok.

250 gr rings of frozen squid
125 g flour
2 eggs
salt pepper
fried oil

Thaw the squid under running cold water.
Mix flour with salt and pepper.
You can also add other spices, grated lemon peel would work well.
It beats ouale.
Pass the squid through the flour and then through the egg.
Fry in heated oil.
It can be served with sauce or a risotto with lemon.

Fried calamari / Calamares a la Romana

In the last few days, as I said before, due to the heat in the home menu, I kind of excluded meat, except fish and seafood. After living for 3 years in the Iberian Peninsula, on the Mediterranean coast, in Malaga, it is not surprising that we like these dishes. I found in Auchan frozen products spilled squid rings at a very affordable price. By the way: in 90% of cases, in supermarket fisheries, everything that is not from Romania and is sold "fresh" is not so fresh.

Those products were brought frozen, thawed and kept refrigerated in the fishing area and on top of that they have much higher prices than the ones we buy frozen. Very few are brought to Romania refrigerated and kept in the store for a few days. In the Cora hypermarket, above the area where it is sold over, it is written: These products have been frozen and you do not have to re-freeze them. something like that. Those who have the opportunity to go to Cora: pay attention! I really appreciate the sincerity of Cora, that's how we shine!
For 2 servings we need:

- 300 gr squid rings (you can also take whole ones, but you have to cut the rings)
- a normal flour cane
- a lemon
- salt to taste

At first glance it is very simple. We give them flour and fry them. That is right! But a trick which I also learned from Gabriela, a Romanian cook in Spain, is that: after washing the squid, they must be wiped with kitchen paper very well, because otherwise the flour falls to the frying pan. I suffered it!

I was worried that not having a frying pan would be a problem, there I used to make them in the frying pan, plus I used special flour for frying. I was wrong! They came out great and in the pan with regular flour.
The oil must be very well heated, to squash the squid when we throw them in the pan.

They don't last long. They are made in 4-5 minutes, as soon as they have taken shape and the flour takes on a golden color. Be careful, the longer you hold them, the squid will harden and stretch like a gum. If we leave the perfect time to fry, they will melt in your mouth :)! Remove on a paper napkin and then place on a plate. The salt is added at the end, according to everyone's taste.
Serve with lemon juice or alioli sauce. Soon I will post the alioli recipe. We also had potatoes with lettuce seasoned with olive oil and lemon juice. Good luck! Good luck friends!

Calamari Rings

In our country, the world of seafood is still running away, this way it might change their opinion! The children kept asking and I was glad that I didn't make them deep fry but I fried them in a wok.

250 gr rings of frozen squid
125 g flour
2 eggs
salt pepper
fried oil

Thaw the squid under running cold water.
Mix flour with salt and pepper.
You can add other spices, grated lemon peel would work well.
It beats ouale.
Pass the squid through the flour and then through the egg.
Fry in heated oil.
They can be served with sauce or a risotto with lemon.

Fried turkey & # 238n butter

Peel and boil the potatoes while you prepare the rest of the dish.

Fillet the fish and portion it for serving.

Heat a frying pan (we recommend a Teflon pan) and put a large piece of butter. Let it melt until it turns golden, then add the fish. Fry for 2 minutes, turn on the other side and fry for another 2 minutes. Season on both sides with salt and pepper.

Peel a squash, grate it and squeeze the juice. Boil them in salted water for no more than 2-3 minutes, until slightly softened. Discard the water, add butter and sauté until you get a nice butter glaze.

Dutch sauce:

Put the butter in a glass or ceramic bowl and place it in a pot of water over medium heat. Melt the butter to form a yellow layer on top and a milky layer underneath. Pour the yellow layer into another bowl and keep it close, and set the white one aside. Put vinegar in a saucepan with a thick bottom and boil until it is reduced by half. Add water and egg yolks and beat well. It is important to mix well to obtain a creamy texture, so the composition will harden. As soon as the sauce has thickened, set the pan aside. Gradually add the melted butter and mix. Season with salt and pepper.

Serve the fish with potatoes, carrots, beans and Dutch sauce. Sprinkle with dill and a little lemon juice.

Video: Jamies Crispy Fried Squid (January 2022).