For me, squid often finds its way into my weekly cooking repertoire. Squid are plentiful, affordable, and, depending on the preparation, take only a few minutes to cook. Something I can grab on my way home from work and have a meal on the table in minutes (especially if you buy them already cleaned). And yes, even someone who is constantly thinking about food has trouble figuring out what to make for dinner on a daily basis.
At a minimum, squid need but a few minutes in a smoking hot wok or skillet. One of my favorite preparations, which also happens to be super simple -- grilled whole squid (wood charcoal preferably), tender to perfection, drizzled with an olive oil-lemon-oregano dressing.
Looking back on previous posts, there have been a good number of squid dishes over the years: quick wok-fired squid dish with greens; squid with cherry tomatoes and sherry; squid in it's own ink; Zuni braised squid; squid and white beans with a balsamic reduction; and this one.
The key to squid: They need either a quick saute in a hot pan or a long braise (anything in between and you're left with rubbery cephalopods). However, when cooked properly, squid are tender to the bite. Perfect!
Squid are also ideal for stuffing.
Today, I stuffed the squid with rice, Spanish chorizo, toasted pine nuts, raisins, parsley, and the squid tentacles (squid stuffed with squid). You can grill or pan-fry the squid until nicely browned, just a few minutes per side is all they need (make sure your pan is very hot and the squid are patted dry). Paired the squid with a roasted tomato salsa.
Squid + smoky, Spanish chorizo = happiness. Life would be dull without chorizo. Very dull indeed.
A smoky, Spanish chorizo, a thing of beauty...
The tentacles (and wings) of the squid get chopped and mixed with the rice stuffing...
Alternatively, if you want to forgo the stuffing, you can prepare the rice filling, slice the squid into rings, saute the squid separately, and then add the sauteed squid to the rice filling.
Secure with a toothpick...
And, pan-fry or grill (a couple minutes per side)...remember, don't overcook.