Easy recipes for caravanners Squid

Lynn Bain — 10 September 2015

I’ve often referred to these three squid ring recipes as a ‘three ring circus’ when serving them alongside each other. Well, the following recipes showcase a ‘circus’ of squid with different textures and flavours designed to highlight the flavour of the hero of the dish – the squid.

Marinated Squid

Preparation time: 40 minutes (including marinating time)

Cooking time: 5 minutes

The following quantities will serve four.

  • 500g squid rings and tentacles, cleaned
  • 6 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 2 cloves garlic, finely grated
  • 1/2 tsp ground chilli
  • 4 tbsp finely chopped flat leaf parsley
  • 1 tsp black pepper, freshly ground

Heat a tablespoon of the olive oil in a frypan. When the oil in the pan is starting to shimmer, add the squid pieces and stir fry them for a couple of minutes. Then remove the squid from the pan and place to one side while you prepare the marinade.

In a plastic bowl, combine the remaining olive oil, vinegar, garlic, chilli, parsley and pepper. Stir well to combine. Add the cooked squid to the marinade and allow this to stand for 30 minutes or so.

At the end of this time, your marinated squid is ready to serve.

Squid in Tomato Sauce

Preparation time: 10 minutes

Cooking time: 50 minutes The following quantities will serve four.

  • 1kg squid rings and tentacles, cleaned
  • 4 cups tomato passata
  • 1 cup red wine
  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 8 or so leaves fresh basil, shredded
  • Freshly ground salt and pepper, to taste

In a saucepan, combine the passata, red wine, olive oil, garlic and basil. Bring to a simmer and continue to simmer for about 30 minutes.

Now add the squid pieces to the saucepan with the tomato sauce. Continue to simmer the contents of the saucepan over a low heat for about 20 minutes. 

Season to taste with salt and pepper and it’s ready to serve.

Spicy Coated Squid

Preparation time: 10 minutes

Cooking time: 10 minutes

The following quantities will serve four.

  • 1kg squid rings and tentacles, cleaned
  • 2 eggs, lightly beaten
  • 2 cups plain flour
  • 1/2 tsp paprika
  • 1/2 tsp ground black pepper
  • Vegetable oil, for frying
  • 1 clove garlic, thinly sliced

Cut the rings by cutting across the hoods of the squid.

Use an assembly line process that will finish at the frypan. To start, place the squid pieces into a bowl. Then put the beaten egg into a medium sized bowl. The seasoned flour is the next in the assembly line so combine the flour, paprika and pepper into this third bowl.

Heat the vegetable oil in a heavy-based frypan over medium heat. Add the sliced garlic to the pan and allow the garlic to cook gently for a few minutes. Retaining the oil, remove the garlic from the pan and discard. This will give you a garlic-infused oil in which to cook the squid. The reason the garlic is discarded is because we will be cooking the squid at a temperature that will burn the garlic and, as mentioned previously, burnt garlic tastes very bitter.

With the garlic removed from the oil, turn the heat up under the frypan to a medium-high setting.

Working in batches, dip some of the squid pieces into the egg and then dip them into the seasoned flour. Ensure the squid pieces are thoroughly coated in the flour. Shake the squid lightly to remove any excess flour and then pop the coated squid into the hot oil. Fry the squid, turning once or twice for a couple of minutes only. Remove the squid from the pan and drain on paper towel.

Repeat this process with the remaining squid pieces. Your spicy coated squid is now ready to join the squid circus.

The full feature appeared in Caravan World #539 July 2015.


recipes squid spicy squid marinated squid


Lynn Bain