Here is one of the very simple seafood preparations I made for Christmas Eve and Lunch.
1 kg Large Squid Tubes
1/3 Cup neutral oil (I like Light Olive Oil)
3 Tablespoons Lemon Juice
2 Tablespoons Sesame Oil
2 Tablespoons Fresh Minced Garlic
1 Tablespoon Minced Chili (Mild Chili if you like, but add the Chili)
Good heavy pinch Salt and Pepper
Extra Lemon Juice
Fresh herbs of your liking (I like parsley and basil, though curry or lime leaves are also delicious).
Cut the squid tubes along one side and open them out, removing any quills and loose skin. Using a very sharp blade (I use a utility knife with the blade locked on the smallest setting so you can’t cut too deep) score the calamari on the inside of the tube, being careful not to cut all the way through, in a pattern of 1/2cm squares. Then cut the squid into quarters, each roughly the size of a credit card.
Toss the squid into the rest of the ingredients, down to and not including the extra lemon juice, and let sit for an hour or two.
Heat up a wok or hot plate until it is very hot…smoking hot. Then with the full heat on, dump in all of the squid and marinade, tossing and turning everything quickly. After about 90 seconds begin removing the pieces that have become curled tubes, and turn those that haven’t on to their other sides. They will instantly begin curling up, and should then be removed immediately.
Toss the cooked calamari with a squeeze of lemon juice, and some salt and pepper to taste. Before serving, toss in some fresh chopped herbs of your liking, and enjoy.
The key here is DO NOT OVERCOOK THE CALAMARI. It is ideal to remove the Calamari from the pan whilst it is just a little under done. It will finish off in the bowl with the residual heat. The result will be fork tender, I promise you.