How to cook squida
type of mollusc very consumed in all parts of the world of sharp flavor and consistent texture squid has the advantage that can be used almost in its entirety is ideal for filling and cooking.
It is a food of great versatility and has a low fat content making it a very healthy food.
Squid can be fried, grilled, stews, steamed and even be the main ingredient in the preparation of a soup. Two classical and traditional recipes are the Squid "Roman"and"in their own ink".
Then depending on the type of recipe integer can be used in the case of stuffed squid or to make them fried cut in rings.
To prepare them stuffed with must be taken into account than to cook them they have a tendency to decrease in size, therefore recommended not fill them completely but only three quarters of its capacity, avoiding that during cooking the stuffing out
Once placed the fill is closed the opening with a stick that will be removed at the time of serving.
The squid meat tends to be hard consistency for this and to ensure that they are also juicy and tender, clean once placed in a container covering them with milk and left for 2 to 3 hours. This past time may already be prepared according to the chosen recipe.
If they are to prepare fried to batter them best is to use flour mixed with a teaspoon of yeast of beer, fresh or dried, this will remain crisp and not absorb too much oil. To remove them place them always on a paper towel to lay off excess frying.
When are prepared fried or grillados should please immediately so that they are not too dry in texture.
