[FROZEN] I Sea Calamari (Whole Squid) 454g 小魷魚

1. Thawing:
• Remove the calamari from the freezer and place it in the refrigerator to thaw for several hours or overnight. Alternatively, you can use a quick thaw method by placing the sealed calamari in a bowl of cold water for about 30 minutes. Avoid using warm or hot water to preserve the texture and quality of the calamari.
2. Preparation:
• Once thawed, rinse the calamari under cold water to remove any ice crystals or debris.
• Pat the calamari dry with a paper towel.
• You can choose to slice the calamari into rings, leave it whole, or cut it into strips depending on your recipe.
3. Cooking Methods:
• Frying: Coat the calamari rings in flour or batter and deep-fry in hot oil (180°C/350°F) for 2-3 minutes until golden and crispy. Serve with lemon wedges and dipping sauces.
• Grilling: Marinate the calamari with olive oil, garlic, lemon juice, salt, and pepper. Grill over medium-high heat for about 1-2 minutes per side until lightly charred and cooked through.
• Stir-Frying: Slice the calamari into rings or strips. Stir-fry with vegetables, garlic, soy sauce, and other seasonings in a hot pan for about 2-3 minutes until cooked.
• Stewing: Add to soups or stews in the last 5 minutes of cooking to retain its tender texture.
4. Serving Suggestions:
• Serve fried calamari with dipping sauces like marinara, garlic aioli, or tartar sauce.
• Add grilled or stir-fried calamari to pasta, salads, or rice dishes for a protein boost.
• Pair with a squeeze of fresh lemon juice or garnish with herbs for an extra burst of flavour.
5. Storage:
• If not using all the calamari, keep the remaining portion frozen and sealed in an airtight bag. Once thawed, do not refreeze. Use the thawed portion within 24 hours for best results.

Tips:

• Avoid Overcooking: Calamari can become tough if overcooked. Cook for a short time (2-3 minutes) over high heat for tender results.
• Season to Taste: Marinate with your favorite spices or herbs to enhance the flavour before cooking.

Squid (Molluscs)