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25 WAYS TO COOK SQUID (CALAMARI)

CONTENTS

• INTRODUCTION
• HOW TO CLEAN A SQUID
• 1. BAKED STUFFED SQUID
• 2. FRIED SQUID (I), GREEK STYLE
• 3. FRIED SQUID (II), SICILIAN STYLE
• 4. FRIED SQUID (III)
• 5. FRIED SQUID (IV)
• 6. JOLLY SQUID
• 7. MARINATED SQUID
• 8. MARINER'S STEW
• 9. MARTY'S SPECIAL SQUID
• 10. PAELLA WITH SQUID
• 11. SAUTEED SQUID MEUNIERE
• 12. SQUID CACCIATORE OVER NOODLES
• 13. SQUID IN TOMATO SAUCE
• 14. SQUID ITALIAN SAUCE
• 15. SQUID JAMBALAYA
• 16. SQUID MARINARA SAUCE
• 17. SQUID PILAF
• 18. SQUID SALAD RINGS
• 19. SQUID SALAD
• 20. SQUID SWEET AND SOUR STYLE
• 21. SQUID WITH TOMATOES AND WINE, GREEK STYLE
• 22. SQUID WITH TOMATOES AND WINE, ITALIAN STYLE
• 23. SQUID
• 24. STUFFED SQUID
• 25. TANGY SQUID SALAD
• STUFFINGS
  • A. RICE POTATO STUFFING
  • B. RICE STUFFING

INTRODUCTION

  Squid belong to the highest order of mollusks, the group which includes clams and oysters.  Other mollusks have external armor, but squid have a compact internal shell or quill sometimes called the pen.   The elongated body, also called the mantle, is slightly swollen near the middle and tapers to a blunt point.  Two fins are located near the posterior and which are about one-third to one-half as long as the mantle and are slight lobed in front.

  Squid have highly developed heads with large, well-organized eyes which show a remarkable resemblance to the eyes of vertebrates.  Ten arms equipped with suction cups surround the head.  Squid ordinarily have a milky, translucent appearance, but in life have the ability to change color.  An ink-like fluid contained in a sack in the mantle is ejected to aid escapes from enemies.  This ink is used in ethnic cookery to enhance odor, flavor and color.

  Squid is high in protein and phosphorus and contains traces of calcium, thiamine and riboflavin.  Whole squid is available at your local market either fresh or frozen.

HOW TO CLEAN A SQUID

A. Thaw frozen squid.  Cut through arms near the eyes.  With thumb and forefinger, squeeze out the inedible beak which will be located near the cut.  Reserve tentacles.

B. Feel inside mantle for chitinous pen.  Firmly grasp pen and attached viscera; remove from mantle.  Wash mantle thoroughly and drain.  It is now ready for stuffing.  Make rings by cutting across mantle.  Arms can be chopped, minced or left whole.

A. Thaw frozen squid.  Cut through arms near the eyes.  With thumb and forefinger, squeeze out the inedible beak which will be located near the cut.  Reserve tentacles.

B. Feel inside mantle for chitinous pen.  Firmly grasp pen and attached viscera; remove from mantle.

C. To cut strips or pieces, lay the mantle flat and cut down the center from top to tail.  Spread open and wash thoroughly.

D. Cut mantle into size strips or pieces desired.  Arms can be chopped, minced, or left whole.

1. BAKED STUFFED SQUID

2 pounds whole squid, fresh or frozen.
2/3 cup partially cooked rice.
1/2 cup finely chopped onion.
1/4 cup chopped green pepper.
1/4 cup chopped parsley.
1/4 cup chopped linguica (Portuguese sausage).
1/2 teaspoon salt.
1/4 teaspoon garlic salt.
1/8 teaspoon pepper.
Chopped tentacles.
1 can (1 pound) tomatoes.
3/4 cup white wine.
1/2 cup chopped onion.
1 tablespoon flour.
1 teaspoon salt.
1/8 teaspoon pepper.
1/8 teaspoon liquid hot pepper sauce.
1 clove garlic, crushed.

  Clean squid according to Procedure No. 1.   Chop tentacles for stuffing.

  Combine rice, onion, green pepper, parsley, linguica, garlic salt, salt, pepper and tentacles.  Makes approximately 2 cups stuffing.   Stuff squid loosely.  close opening with salt skewer or toothpick.

  Combine remaining ingredients and place in a well-greased baking dish, approximately 12 by 8 by 2 inches.  Place squid in a single layer over the tomato mixture and cover with aluminum foil.  Bake in a moderate oven, 375F., for 30 minutes.  then remove foil and bake uncovered at 300F., for an additional 30 minutes.  Makes 3 to 4 servings.

2. FRIED SQUID (I), GREEK STYLE

2 pounds whole squid, fresh or frozen.
2 tablespoons lemon juice.
1 teaspoon salt.
1/8 teaspoon white pepper.
1 egg, beaten.
2 tablespoons milk.
1 cup flour.
Fat for frying.

  Clean squid according to Procedure No. 2.   Cut large squid into several pieces.  Cut tentacles into 1-inch pieces.

  Sprinkle lemon juice, salt and pepper onto squid.  Combine milk and egg.  Dip squid in milk and roll in flour.  Place squid in a single layer in hot oil, in a 10-inch fry pan.  Fry at a moderate heat, 350F., for 3 to 5 minutes.  Turn carefully.  Fry 3 to 5 minutes longer or until squid are lightly browned.  Drain on absorbent paper.   Serve with lemon wedges.  Makes 3 to 4 servings.

3. FRIED SQUID (II), SICILIAN STYLE

2 pounds whole squid, fresh or frozen.
1 cup flour.
1 teaspoon salt.
Fat for frying.
Lemon wedges.

  Clean squid according to Procedure No. 2.   Cut large squid into several pieces.  Cut tentacles into 1-inch pieces.

  Combine flour and salt.  Roll squid in flour.  Place squid in a single layer in hot fat, in a 10-inch fry pan.  Fry at a moderate heat, 350F., for 3 to 5 minutes.  Turn carefully.  Fry 3 to 5 minutes longer or until squid are lightly browned.  Drain on absorbent paper.  Serve with lemon wedges.  Makes 3 to 4 servings.

4. FRIED SQUID (III)

2 pounds whole squid, fresh or frozen.
1/4 cup milk (whole or evaporated).
1 egg, beaten.
1 teaspoon salt.
1 cup cornmeal.
Fat for frying.
Lemon wedges.

  Clean squid according to Procedure No. 2.  Cut large squid into several pieces.  Cut tentacles into 1-inch pieces.

  Combine milk, egg, and salt.  Dip squid in milk and roll in cornmeal.  Place squid in a single layer in a fry basket.  Fry in deep fat, 350F., for approximately 3 to 5 minutes or until squid are lightly browned.  Drain on absorbent paper.  Serve with lemon wedges.   Makes 3 to 4 servings.

5. FRIED SQUID (IV)

2 pounds whole squid, fresh or frozen.
1/2 cup vinegar.
2 tablespoons cooking oil.

  Clean squid according to Procedure No. 2.   Cut mantle into 1-inch strips.  Cut tentacles into 1-inch pieces.

  Cook squid in hot vinegar, in a 10-inch fry pan, at a moderate heat, 350F., for approximately 30 minutes or until vinegar is completely evaporated.  Add oil and continue cooking for 5 to 7 minutes longer or until squid are tender.  Makes 2 to 3 servings.

6. JOLLY SQUID

2 pounds whole squid, fresh or frozen.
Rice Potato Stuffing
1 can (1 pound) tomatoes.
2 tablespoons grated Italian cheese (Romano or Parmesan).

  Clean squid according to Procedure No. 1.   Chop tentacles for stuffing.

  Stuff squid loosely.  Close opening with small skewer or toothpick.   Place squid in a single layer in a well-greased baking dish approximately 12 by 8 by 2 inches.  Place the tomatoes on top of the squid.   Sprinkle with cheese.  cover with aluminum foil.  Bake in a moderate oven, 375F., for 30 to 45 minutes or until squid are tender.   Makes 3 to 4 servings.

7. MARINATED SQUID

2 pounds whole squid, fresh or frozen.
1/2 cup lemon juice.
1/4 cup olive oil.
1 clove garlic, crushed.
1 teaspoon salt.
1/4 teaspoon oregano.
1/4 teaspoon pepper.

  Clean squid according to Procedure No. 2.   Cut mantle into 1-inch strips.  Cut tentacles into 1-inch pieces.

  Cook squid in heavy saucepan for approximately 5 to 10 minutes or until squid are tender, stirring occasionally.  Drain and rinse in cold water.  Drain.

  Combine lemon juice, oil, garlic, salt, oregano, pepper and squid.  Cover and let stand for several hours in refrigerator.  Makes approximately 1 1/2 cups.  Serve with Italian or French bread as an appetizer.

8. MARINER'S STEW

2 pounds whole squid, fresh or frozen.
1 cup chopped onion.
1/4 cup cooking oil.
1 quart water.
1 can (6 oz.) tomato paste.
1/4 cup chopped parsley.
1 1/2 teaspoon salt.
1/4 teaspoon pepper.
3 cups cubed potatoes.
2 packages (10 oz. each) frozen peas.
1 large loaf French bread or.
2 cups cooked rice.

  Clean squid according to Procedure No. 2.   Cut mantle into 1 1/2 inch strips.  Cut tentacles into 1-inch pieces.

  Cook onion in hot oil until tender.  Add squid and cook for 5 minutes.  Add water, tomato paste, parsley, salt and pepper.   Simmer for 10 minutes.

  Add potatoes and peas.  Cover and simmer for 20 to 30 minutes or until potatoes are tender, stirring occasionally.  Serve with   French bread or over cooked rice.  Makes 5 to 6 servings.

9. MARTY'S SPECIAL SQUID

2 pounds whole squid, fresh or frozen.
1/2 cup evaporated milk.
1 egg, beaten.
1 teaspoon salt.
1/8 teaspoon pepper.
1 cup cracker meal.
Fat for frying.
1 medium eggplant.
2 cups spaghetti sauce.

  Clean squid according to Procedure No. 2.   Cut large squid into several pieces.  Use the tentacles in other recipes.  Pound squid with small teeth of mallet to tenderize.

  Combine milk, egg, salt and pepper.  Dip squid in milk and roll in cracker meal.  Place squid in a single layer in hot oil, in a 10-inch fry pan.  Fry at a moderate heat, 350F., for 3 to 5 minutes.  Turn carefully.  Fry 3 to 5 minutes longer or until squid are lightly browned.   Drain on absorbent paper.

  Wash eggplant and slice crosswise.  Fry eggplant in hot oil, in a 10-inch fry pan, until tender.  Drain on absorbent paper.  Place eggplant in a single layer in a well-greased baking dish approximately 12 by 8 by 2 inches.  Place fried squid on eggplant.  Pour spaghetti sauce over squid.  Bake in a moderate oven, 350F., for 10 to 15 minutes or until heated.  Makes 3 to 4 servings.

  NOTE: Breaded squid may be grilled for 5 minutes on each side or until squid are lightly browned; or deep-fat fried as follows: Place breaded squid in a single layer in a fry basket.  Fry in deep fat, 350F., for approximately 3 to 5 minutes or until squid are lightly browned.   Drain on absorbent paper.

10. PAELLA WITH SQUID

2 pounds whole squid, fresh or frozen.
12 hard shell clams or mussels.
1 pound frozen, raw, peeled, cleaned shrimp.
1 (2 pound) chicken, cut up.
2 medium onions, quartered.
1 1/2 quarts water.
2 carrots, sliced.
1 celery stalk with leaves, sliced.
2 teaspoons salt.
1/4 teaspoon pepper.
1 cup long-grain rice.
3 cloves garlic, crushed.
1/4 cup cooking or olive oil.
1 can (8 1/2 oz.) peas.
1/4 cup sliced pimiento.
1/2 teaspoon oregano.
3 pinches saffron.

  Clean squid according to Procedure No. 2.   Cut mantle into 1 1/2-inch strips.  Cut tentacles into 1-inch pieces.  Wash clams thoroughly.  Thaw frozen shrimp.

  Place chicken, onions, carrots, celery, salt and pepper in boiling water in a 5-quart Dutch oven.  Cover and simmer for 1 hour or until chicken is tender.  Strain and reserve 1 quart of stock.  Skin and bone chicken.  Cut up meat.

  Place rice and garlic in hot oil, in a 10-inch fry pan.  Fry at a moderate heat, 350F., stirring constantly, until rice is lightly browned.  Add squid and cook for 5 minutes, stirring constantly.   Add the reserved chicken stock, chicken, peas, pimiento, oregano and saffron.  Cover and simmer for 15 minutes.

  Add clams and shrimp.  Cover and simmer for 10 minutes or until clam shells open.  Makes 5 to 6 servings.

11. SAUTEED SQUID MEUNIERE

2 pounds whole squid, fresh or frozen.
1 cup flour.
1 teaspoon salt.
1/8 teaspoon pepper.
Fat for frying.
1/4 cup sliced scallions.
Lemon wedges.

  Clean squid according to Procedure No. 2.   Cut large squid into several pieces.  Cut tentacles into 1-inch pieces.

Combine flour, salt and pepper.  Roll squid in flour.  Place squid in a single layer in hot oil, in a 10-inch fry pan.  Fry at a moderate heat, 350F., for 3 to 5 minutes.  Turn carefully.   Fry 3 to 5 minutes longer or until squid are lightly browned.  Drain on absorbent paper.   Sprinkle with scallions.  Serve with lemon wedges.  Makes 3 to 4 servings.

12. SQUID CACCIATORE OVER NOODLES

2 pounds whole squid, fresh or frozen.
1/4 cup cooking or olive oil.
1 cup finely chopped green pepper.
3 cloves garlic, crushed.
1/2 teaspoon salt.
1/8 teaspoon pepper.
1 cup canned tomatoes.
1/4 cup dry red wine.
1 package (8 oz.) noodles.
1/2 teaspoon basil.
1/2 teaspoon oregano.

  Clean squid according to Procedure No. 2.   Cut mantle and tentacles into 1-inch pieces.

  Cook squid in hot oil in a 10-inch fry pan at a moderate heat for 5 minutes.  Add onion, green pepper, garlic, basil, oregano, salt and pepper.  Simmer for 5 minutes.  Add tomatoes.  Cover and simmer for 15 minutes, stirring occasionally.  Add wine.  Cover and simmer for 10 minutes longer.

  Cook noodles according to directions on package.  Serve over noodles.  Makes 3 to 4 servings.

13. SQUID IN TOMATO SAUCE

2 pounds whole squid, fresh or frozen.
1 cup sliced onion.
1 clove garlic, minced.
2 tablespoons cooking oil.
1 can (1 pound) tomatoes.
1/2 teaspoon basil.
1/4 cup water.
1 tablespoon flour.
1 teaspoon salt.
Cooked rice or spaghetti (or other pasta).

  Clean squid according to Procedure No. 1.

  Slice mantle crosswise into 1/2-inch rings.  Cook onion and garlic in oil until onion is limp, not brown.  Add tomatoes and basil; simmer for about 5 minutes.  Add squid rings.  Cover; simmer 20 minutes or until squid is cooked.  Blend water, flour, and salt.  Stir into sauce; cook, stirring constantly until thickened.  Serve over cooked rice, spaghetti, or your choice of pasta.  Makes 4 to 6 servings.

14. SQUID ITALIAN SAUCE

2 pounds whole squid, fresh or frozen.
1/2 cup chopped onion.
1 clove garlic, chopped.
2 tablespoons cooking oil.
1 can (1 pound) tomato puree or tomatoes.
1 can (6 oz.) tomato paste.
2 1/2 cups water.
2 tablespoons sugar.
1 teaspoon salt.
1/4 teaspoon pepper.
1 large package (16 oz.) spaghetti.

  Clean squid according to Procedure No. 2.   Cut mantle and tentacles into 1/2-inch pieces.

  Cook onion and garlic in hot oil until tender.  If canned tomatoes are used, prepare puree in blender.  Add tomato puree, tomato paste, water and seasonings; mix thoroughly.  Cover and simmer for 1 1/2 hours, stirring occasionally.  Add squid.  Cover and simmer for approximately 30 minutes or longer or until squid are tender.

  Cook spaghetti according to directions on package.  Serve over spaghetti.  Makes 4 to 6 servings.

15. SQUID JAMBALAYA

2 pounds whole squid, fresh or frozen.
1 quart boiling water.
1 tablespoon salt.
1 cup sliced onion.
3/4 cup diced green pepper.
1 clove garlic, minced.
1/4 cup butter or margarine, melted.
1/2 cup dry white wine.
1 large can (1 pound 12 oz.) tomatoes.
1/2 teaspoon paprika.
1/2 teaspoon salt.
1/2 teaspoon thyme.
1/4 teaspoon hot pepper sauce.
1/4 teaspoon pepper.
1 cup long grain rice.

  Clean squid according to Procedure No. 2.   Cut mantle and tentacles into 1-inch pieces.

  Place squid in boiling salted water.  Cover and simmer for 10 to 15 minutes or until squid are tender.  Drain and rinse thoroughly in cold water.  Drain.

  Cook onion, green pepper and garlic in butter until tender.   Add wine, tomatoes, and seasonings; heat and mix thoroughly.  Add rice, stirring constantly.  Cover and simmer for approximately 25 minutes, stirring occasionally until rice is done.  Makes 4 to 6 servings.

16. SQUID MARINARA SAUCE

2 pounds whole squid, fresh or frozen.
1 clove garlic, crushed.
2 tablespoons cooking or olive oil.
1/2 teaspoon salt.
1 large can (1 pound 12 oz.) tomatoes.
2 tablespoons chopped parsley.
1/2 teaspoon oregano.
1 small package (8 oz.) spaghetti.

  Clean squid according to Procedure No. 2.   Cut mantle and tentacles into 1-inch pieces.

  Cook squid in a heavy saucepan for 5 minutes, stirring occasionally.   Drain.  Cook squid and garlic in hot oil for 5 minutes.  Press tomatoes through a strainer.  Add tomatoes, parsley, oregano and salt; stir.  Cover and simmer for approximately 10 minutes longer or until squid are tender.

  Cook spaghetti as directed on package.  Serve over spaghetti.   Makes 4 to 6 servings.

17. SQUID PILAF

2 pounds whole squid, fresh or frozen.
1 cup sliced onion.
1/4 cup cooking oil.
1 can (6 oz.) tomato paste.
2 tablespoons cherry.
1/2 teaspoon salt.
1/8 teaspoon pepper.
2 cups cooked rice.

  Clean squid according to Procedure No. 2.   Cut mantle into 1-inch strips.  Cut tentacles into 1-inch pieces.

  Cook onion in hot oil until tender.  Add squid and cook for 5 minutes.  Add tomato paste, sherry, salt and pepper.  Simmer for 5 minutes.  Add rice and mix thoroughly.  Place in a well greased 2-quart casserole.  Bake in a moderate oven, 400F., for 12 to 15 minutes.   Makes 3 to 4 servings.

18. SQUID SALAD RINGS

2 pounds whole squid, fresh or frozen.
1 quart boiling water.
1 tablespoon salt.
1 clove garlic, crushed.
1 bay leaf.
1 cup diced celery.
1/3 cup sliced green olives.
3/4 cup Italian dressing.
Paprika

  Clean squid according to Procedure No. 1.

  Add salt, garlic, bay leaf and squid to boiling water.  Cover and simmer for 10 to 15 minutes or until squid are tender.  Drain and rinse in cold water.  Drain.  Cut mantle into 1/4-inch rings.   Cut tentacles into 1/2-inch pieces.

  Combine celery, olives, Italian dressing and squid.  Cover and let stand for several hours in the refrigerator.  Sprinkle with paprika.   Makes approximately 2 1/2 cups salad.  Serve as an appetizer.

19. SQUID SALAD

2 pounds whole squid, fresh or frozen.
2 cups boiling water.
2 teaspoons salt.
1/2 cup cooking or olive oil.
1/4 cup lemon juice.
1/2 cup sliced red onion.
1 clove garlic, crushed.
1 tablespoon chopped parsley.
1 teaspoon salt.
1/4 teaspoon pepper.

  Clean squid according to Procedure No. 2.   cut mantle and tentacles into 1-inch pieces.

  Place squid in boiling water.  Cover and simmer for 5 to 10 minutes until tender.  Drain and rinse in cold water.  Drain.

  Combine oil, lemon juice, onion, garlic, parsley, salt and squid.   Cover and let stand for several hours in the refrigerator.  Makes approximately 2 cups salad.  Serve as an appetizer.

20. SQUID SWEET AND SOUR STYLE

2 pounds whole squid, fresh or frozen.
1 cup chopped celery.
1 cup chopped onion.
1/4 cup cooking or olive oil.
2 tablespoons drained capers.
1/4 cup tomato paste.
1/4 cup cider vinegar.
1 tablespoon sugar.
1/2 teaspoon salt.
1/8 teaspoon pepper.

  Clean squid according to Procedure No. 2.   Cut mantle into 1-inch strips.  Cut tentacles into 1-inch pieces.

  Cook celery and onion in hot oil until tender.  Add squid.   Cover and simmer for 5 minutes.  Rinse and drain capers.  Add capers, tomato paste, vinegar, sugar, salt and pepper.  Cover and simmer for approximately 20 minutes or until squid are tender, stirring occasionally.  Makes 3 to 4 servings.

21. SQUID WITH TOMATOES AND WINE, GREEK STYLE

2 pounds whole squid, fresh or frozen.
1 cup chopped onion.
1/4 cup cooking or olive oil.
1/4 cup Madeira wine.
1 teaspoon sugar.
1/2 teaspoon salt.
1 bay leaf.
1 cinnamon stick.
Dash white pepper.
1 tablespoon flour.
1 cup canned tomatoes.
1/2 cup water.
1/4 cup tomato paste.

  Clean squid according to Procedure No. 2.   Cut mantle into 1-inch strips.  Cut tentacles into 1-inch pieces.

  Cook onion in hot oil until tender.  Add squid and cook for approximately 5 minutes.  Add wine and seasonings.  Sprinkle with flour; cook until smooth, stirring constantly.  Add tomatoes, water and tomato paste.  Cover and simmer for approximately 30 to 40 minutes or until squid are tender.  Serve with rice.  Makes 3 to 4 servings.

22. SQUID WITH TOMATOES AND WINE, ITALIAN STYLE

2 pounds whole squid, fresh or frozen.
1/4 cup olive oil.
1 cup chopped onion.
1 cup canned tomatoes.
1/4 cup sherry.
1/2 teaspoon salt.
1/4 teaspoon oregano.
1/4 teaspoon dried parsley.
1/8 teaspoon crushed red peppers.
Dash white pepper.
1 small package (8 oz.) spaghetti.
1 tablespoon chopped parsley.

  Clean squid according to Procedure No. 1.   Cut mantle into 1/2-inch rings.  Wash and drain thoroughly on absorbent paper.   Cut tentacles into 1-inch pieces.

  Cook onion in hot oil until tender.  Add squid and cook for approximately 5 minutes.  Add tomatoes, sherry and seasonings.  Cover and simmer for 1 1/2 hours, stirring occasionally.

  Cook spaghetti according to directions on package.  Serve over spaghetti.  Sprinkle with parsley.  Makes 3 to 4 servings.

23. SQUID

2 pounds whole squid, fresh or frozen.
1/2 cup evaporated milk.
1 egg, beaten.
1 teaspoon salt.
1/8 teaspoon pepper.
1 cup cracker meal.
Fat for frying.

  Clean squid according to Procedure No. 2.   Cut large squid into several pieces.  Use the tentacles in other recipes.  Pound squid with small teeth of mallet to tenderize.

  Combine milk, egg, salt and pepper.  Dip squid in milk and roll in cracker meal.  Place squid in a single layer in hot oil, in a 10-inch fry pan.  Fry at a moderate heat, 350F., for 3 to 5 minutes.   Turn carefully. Fry 3 to 5 minutes longer or until squid are lightly browned.  Drain on absorbent paper.  Makes 3 to 4 servings.

24. STUFFED SQUID

2 pounds whole squid fresh or frozen.
2 tablespoons lemon juice.
1 teaspoon salt.
1/8 teaspoon pepper.
Rice Stuffing
1 can (8 ounces) tomato sauce.
1 cup boiling water.
2 tablespoons cooking or olive oil.
1 tablespoon flour.
1/2 teaspoon salt.
1/4 teaspoon oregano.
1/4 teaspoon pepper.
1 clove garlic, crushed.

  Clean squid according to Procedure No. 1.   Chop tentacles for stuffing.

  Sprinkle lemon juice, salt and pepper on squid.  Stuff squid loosely.  Close opening with a small skewer or toothpick.  Place squid in a single layer in a well-greased baking dish approximately 12 by 8 by 2 inches.

  Combine tomato sauce, water, oil, flour and seasonings.  Pour sauce over squid.  Cover with aluminum foil.  Bake in a moderate oven, 350F., for approximately 30 to 40 minutes or until squid are tender.   Makes 3 to 4 servings.

25. TANGY SQUID SALAD

2 pounds whole squid, fresh or frozen.
Boiling water.
1 cup sliced celery.
1 cup sliced onion, red or white.
1 cup coarsely shredded carrot.
1/2 cup salad or olive oil.
1/3 cup lemon juice.
1 tablespoon chopped parsley.
1 teaspoon oregano.
1/2 teaspoon salt.
1 clove garlic, sliced.
4 to 6 tomatoes or avocado halves.

  Clean squid according to Procedure No. 1.

  Slice mantle crosswise into 1/2-inch rings.  Drop squid rings into boiling water to cover and simmer for 20 minutes or until cooked.  Drain.   Place celery, onion, carrot, and drained squid in bowl.  Combine oil, lemon juice, parsley, oregano, salt and garlic; mix.  Pour oil mixture over ingredients in bowl; mix well.  Cover; chill several hours or overnight.

  Remove garlic.  Serve on tomatoes, cut top to bottom into eighths, not quite through, or on avocado halves, as desired.  Makes 4 cups or salad mixture.  4 to 6 servings.

A. RICE POTATO STUFFING

1/4 cup chopped onion.
1/4 cup cooking or olive oil.
1 cup rice, cooked.
1/2 cup shredded raw potatoes.
2 tablespoons grated Italian cheese (Romano or Parmesan).
2 tablespoons chopped parsley.
Chopped tentacles.
1 egg, beaten.
1/2 teaspoon salt.
Dash pepper.

  Cook onion in hot oil until tender.  Add tentacles and cook for 3 to 5 minutes.  Add rice, potatoes, cheese, parsley, egg, salt and pepper.   Mix thoroughly.  Makes approximately 1 1/2 cups stuffing.

B. RICE STUFFING

1/4 cup cooking or olive oil.
1 cup chopped onion.
Chopped tentacles.
3/4 cup uncooked rice.
3 tablespoons chopped parsley.
3 tablespoons chopped fresh dill.
3 tablespoons chopped pine nuts, optional.
1/2 teaspoon salt.
Dash pepper.

  Cook the onion in hot oil until tender.  Add tentacles and cook for 2 to 3 minutes.  Add rice and cook for 5 minutes, stirring occasionally.  Add parsley, dill, nuts, salt and pepper.  Cook for several minutes longer.  Cool.  Makes approximately 1 1/4 cups stuffing.