Fresh Squid.

[Melman Giraffe]

At lunch time i'm going to visit my local fishmonger to buy some squid. Any serving ideas?

[mechsympathy]

Risotto (with the ink)?

[dougc]

Cook it very fast - floured and deep fried or flash fried with veg as a stir fry
Cook it very slow - stuffed whole tubes braised in a sauce in the oven for an hour and half - a bit like cheap beef

Anything in between and it'll be akin to eating a well worn Michelin.

[Puggit]

Salt & Pepper squid, chinese style

[Wadeski]

If you are buying a whole squid, ask them to clean it for you. Otherwise you will want to cut off the head and beak, and pull the guts out etc.

Either flour and deep fry, as previously said (I like to dip it into a sauce made of vinegar, brown sugar, chopped fresh hot chillies and coriander), or if you have a ridged pan try this:

Wash the squid, remove any membrane or skin etc and slice it into nice thick rings, and marinade in lime juice, lemon juice, olive oil and fresh chilli for a few hours in the fridge. At this point, try some of your Squid Ceviche with a glass of bone dry Loire white

Then put a little peanut oil onto your ridged pan, and get it REALLY REALLY HOT! The squid should take about a minute or two to cook - once it colours and has golden flecks from teh ridges just nibble bits until it has the nice squid texture that has a little bit of spring, but then gives to tenderness inside.