Sauteed Squid

ebunoanFor this extra-delicious recipe, I use the squid in the can. Its saves me from the messy job of cleaning the fresh kind. This recipe was born when we were vacationing in Aruba last month when my husband wanted to eat squid in the can made in the Philippines. Of course, I did not want him to eat plain squid out of the can, and the rest, they say, is history. I guarantee you will love this dish as an appetizer or even as a main dish. For beer lovers and those fond of chasing after the spirits, you must try this one.

The last time I issued a calamari recipe, I had explained how to clean squid but this time there is no cleaning involved except removing the siphon (the one that looks like plastic that goes the length of the squids body). The hard beak located by the mouth has already been removed. There is also no worry of getting the squid tough when overcooked because the canned squid is already very tender.
Serves 4
Ingredients:
4 cans squid in can (15 oz. sizes)
Vegetable oil
1 large yellow onions, finely chopped
10 large mushrooms, finely chopped in food processor
¼ cup chopped tomato (use diced tomato in can)
¼ cup thinly sliced celery

Methods:
After opening the cans of squid, drain but save ¼ cup of its own juice. Remove the siphon and dice the squid and set aside.

Heat a non-stick skillet until medium hot, and then add the oil. When the oil is hot but not hazing, add the onions and sauté until transparent. Mix in the mushrooms and cook for 3-5 minutes.
Add the squid and sauté until it is sizzling hot. Add the reserved juice of squid, tomato and the celery (the celery gives the aroma to this dish). Continue to cook for another 5-8 minutes until the juice has evaporated. Serve hot.

Household Hints:
I always encourage my readers and fans to raise their own herbs because it is not only convenient but fun to see them grow and bloom. If you are growing your own herb garden, the best time to harvest them is in the morning while the dew is still on them. It is also best to pick them when they have not flowered yet because they are richest in essential oils.
I have discovered that I can also puree the herbs (with water) in food processor or blender. Then I freeze them in ice cube tray and store them in Ziploc bags and freeze them labeled accordingly. This method allows me to have herbs all year long.

I also dry my herbs by spreading the stripped leaves on a baking tray and dehydrating them in the oven at the lowest temperature until they are very dry. Then I pack them in air tight containers.

Editors note: Mrs. Evelyn S. Bunoan is Owner/Master Chef, Philippine Oriental Market & Deli (with more than 30 years of service to the Filipino-American community) – 3610 Lee Highway, Arlington, Virginia; (703) 528-0300; Master Chef (French cuisine), Le Cordon Bleu, London, UK; recipe creator, improviser, food stylist, cake designer, and culinary writer; kitchen-tested and mastered more than 400 recipes, and counting. Member of International Cake Exploration Societé. Host of the cooking show “Evelyns Kitchen Cooking with Friends”.

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