These Squid Tubes (size U10, meaning under 10 inches) weigh 1kg and are prized for their tender texture and mild, slightly sweet flavor. | Prepared as tube segments without tentacles, they are versatile for various culinary uses. | Squid Tubes are ideal for grilling, frying, or slicing into rings for dishes like calamari. | Their firm texture makes them a popular choice for seafood enthusiasts looking to create restaurant-quality meals at home. | With their fresh taste and ease of preparation, Squid Tubes U5 offer a delightful seafood option that's both versatile and delicious.
100% Squid Tube,100 kcal / 100 gm
Grilling Method:
Preheat your grill to medium-high heat.
Rinse the squid tubes under cold water and pat them dry with paper towels.
Score the squid tubes in a crosshatch pattern on one side (optional, for better flavor absorption).
Brush the squid tubes lightly with olive oil or melted butter, and season with salt, pepper, and any other desired herbs or spices.
Place the squid tubes on the grill and cook for about 1-2 minutes per side, or until they curl up and turn opaque.
Squid cooks quickly, so keep an eye on them to avoid overcooking.
Remove from the grill and let them rest for a minute.
Serve hot with lemon wedges and garnish with fresh herbs if desired.
Pan-Searing Method:
Heat a tablespoon of olive oil or butter in a large skillet over medium-high heat.
Add minced garlic (if using) and sauté for about 30 seconds until fragrant.
Pat the squid tubes dry again and season them with salt and pepper.
Place the squid tubes in the skillet and sear for about 1-2 minutes per side, or until they curl up and turn opaque.
Be cautious not to overcrowd the skillet; cook in batches if necessary.
Remove from the skillet and let them rest for a minute.
Serve hot with lemon wedges and garnish with fresh herbs if desired.
Deep-Frying Method:
Heat oil in a deep fryer or heavy-bottomed pot to 180°C (350°F).
Rinse the squid tubes under cold water and pat them dry with paper towels.
Cut the squid tubes into rings or leave them whole.
In a bowl, toss the squid rings with flour or cornstarch to coat lightly (optional for added crispiness).
Carefully lower the squid rings into the hot oil and fry for 1-2 minutes, or until golden brown and crispy.
Remove with a slotted spoon and drain on paper towels.
Serve immediately with lemon wedges and dipping sauce
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