What's a good use for a large frozen squid body--about 7 or 8 inches long by 3-4 inches wide? It's not a cuttlefish according to the label but rather a squid. I am accustomed to using small squid in stir fries, scoring them in a crosshatch pattern, etc., but this guy is huge and would be difficult to cook in that manner unless I were to cut it up. I once tried a recipe that called for stuffing squid bodies with ground pork, and I did not care for the results.
I did a search and found a similar question from a few years ago:
Any new ideas? I am leaning toward cutting it open, pounding it flat, breading it and pan-frying it. Deep-fried squid rings (aka that bar-food favorite "calamari rings") are an option I'd rather avoid.
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