Cut the squid hoods along one side and open out.
Score the inside of the hoods with a small sharp knife in a criss-cross pattern without cutting all the way through, this will allow the squid to curl during cooking.
Cut each hood into eight pieces.
Sprinkle the squid with combined pepper, salt and lemon pepper seasoning.
Heat the oil in a wok or large pan.
Stir-fry the squid, in batches, until curled and just cooked through.
Serve with cucumber salad; Combine cucumber, shallot, tomatoes, peanuts and mint.
Add the combined vinegar and oil and mix through gently.
Serves 6 as an entrée or 4 as main meal.

Stuffed Squid Barrels

6 medium squid barrels

500gr medium raw prawns, shelled and deveined

4 green onions, chopped finely

2 cloves garlic, chopped finely

1 rasher bacon, chopped finely

6 small mushrooms, chopped roughly

1 cup grated mild cheddar cheese

2 tsp. soy sauce

Salt and pepper

Wash squid barrels well, pat dry.
Roughly chop prawns and combine with all other ingredients in a bowl- mix well.
Divide stuffing mix equally into the squid barrels.
Wrap each barrel in a large piece of alfoil, fold ends to seal.
Cook the parcels on heated grill plate or barbecue for 25 minutes turning once halfway through cooking.
Remove barrels from foil and slice into rings.
Serve hot, either as an entrée with extra soy sauce or with steamed rice and salad as main meal.
Serves 12 as an entrée or 6 as main meal.

Calamari with Honey and Chilli

500gr squid rings

½ cup honey and chilli marinade

1 tbsp oil

Steamed rice to serve

1 tbsp coriander leaves

Combine calamari and honey and chilli marinade, cover and refrigerate for 2-3 hours.
Heat oil in a wok or fry-pan, quickly stir-fry calamari with the marinade for 2-3 minutes or until calamari is cooked. Do not overcook, as calamari will be tough.
Serve on a platter of steamed rice and sprinkle with coriander leaves.
For main meal serve with salad or steamed vegetables.
Serves 6 as an entrée or 4 as a main meal.

Calamari Salad in a Light Curry Vinaigrette

2 red capsicums

10 large basil leaves, roughly torn

1 tbsp lemon juice

1 tsp. brown sugar

1 tsp. curry powder

1 tsp. honey

5 tbsp. extra virgin olive oil

500gr calamari tubes, cleaned

100gr (3 handfuls) baby spinach leaves

Salt and pepper, to taste

Roast the capsicum in a hot oven or over a hot flame until skins blisters, then put them in a plastic bag or covered bowl and allow them to cool. (You can do this a day or two before if you wish).
When they have cooled, peel away the skin, take out the seeds and finely chop the flesh.
Put the sliced capsicum in a large bowl with the basil leaves.
Blend together the lemon juice, brown sugar, curry powder, honey and four tbsp. of the olive oil and pour over the capsicum.
Heat a large frying pan over a high heat; add the remaining olive oil and sear the calamari for 2 minutes on each side or until it is cooked.
Take off the heat, slice into medium sized rings, put back on the heat and cook for a further 4 minutes.
Add the calamari to the capsicum.
Toss the spinach leaves through the salad and season to taste.
This is great as an entrée or as a light main meal.

Crumbed Calamari

10 calamari tubes, cleaned

2 cups bread crumbs

2 cups plain flour

1 egg 1 cup milk

Oil for frying

Cut calamari tubes into rings or strips.
Roll in flour.
Dip into egg and milk beaten together
Roll in bread crumbs.
Heat oil and cook until bread crumbs are cooked.

Stir-Fried Cuttlefish with Snow Peas

500gr cuttlefish fillets

100gr snow peas, topped and tailed

4 green shallots, thinly sliced

2 tsp. shredded ginger

1 tbsp. torn fresh mint leaves

1 tbsp. sesame oil

2 tbsp. fish sauce

2 tbsp. fresh lime juice

Garnish – thin shallot strips

Cut the cuttlefish flesh into ½ cm thin strips horizontally.
Cut snow peas into thin strips.
Heat the oil in a wok over a medium-high heat and cook the shallot, ginger and snow peas for 2 minutes tossing constantly, add cuttlefish, fish sauce and lime juice toss and cook a further 1-2 minutes or until cuttlefish is “bright white”.Serve garnished with extra shallot strips and steamed rice.
Serves 4.
Alternatives; Squid or Scallops.

Calamari Salad

1.5kg squid, cleaned

200gr cooked small prawns, optional

1 cup diced red or green capsicum

½ cup sliced Kalamata olives

½ small red onion, thinly sliced in rings

1 tbsp. finely chopped parsley

1 tbsp. capers, rinsed

¼ cup red wine vinegar

¼ tsp. sugar

2 cloves garlic, minced

2 tbsp. finely chopped fresh oregano or ¾ tsp. dried oregano

1 tbsp. finely chopped basil or 1 tsp. dried basil

¾ cup olive oil

Salt and freshly ground black pepper

Lettuce

Cherry tomatoes or tomato wedges

Cut squid bodies crosswise into 0.5-1cm slices.
Cut tentacles crosswise in halves or quarters.
Bring pot of salted water to boil.
Add squid pieces and simmer 15-30 seconds or until opaque.
Remove with slotted spoon, rinse in cold water.
Drain again and pat dry with paper towels.
In a large bowl, toss together cooked squid, prawns if using, bell pepper onion rings, olives, parsley and capers.
In a small bowl, combine vinegar, sugar, garlic, oregano and basil.
Using whisk beat the oil in a little at a time.
Pour dressing over salad, toss to distribute. Season with salt and pepper.
Line a platter or individual plates with lettuce or other salad greens.
Mound salad on greens. Garnish with tomatoes.

Baked Squid

1kg fresh squid tubes, cleaned and sliced into 1cm rings

4 tbsp. olive oil

1 onion, chopped

1 clove garlic, minced

½ cup tomato paste

½ cup white wine

4 or 5 cups cooked rice

Juice of 1 lemon

In a 4-5 quart pan, bring about 1 ½ inches of water to a boil.
Add rings, reduce heat, cover and simmer for 30 seconds.
Drain and dry.
Fry the rings in olive oil with the onions and garlic until onions are tender.
Add tomato paste and white wine.
Spread cooked rice evenly in a baking pan.
Pour squid mixture over the rice.
Bake at 200 C for 25 minutes.
Sprinkle juice over mixture before serving.

Squid in Lemon Ginger Sauce

4 squid, cleaned and skin removed

2 tsp. sugar

1 piece fresh ginger, peeled

2 tbsp. lemon juice

2 tsp. oil

1 cube chicken bouillon

3 medium zucchini

1 tbsp. soy sauce

¼ cup mushrooms, sliced

½ cup water

2 tsp. cornstarch

Prepare the sauce first:

Blend the cornstarch and sugar in a small bowl with the lemon juice.
Stir in soy sauce, water and chicken bouillon.
Set aside.
Cut the squid evenly into rings.
Cut the ginger into wafer thin slices.
Finely shred the wafers of ginger.
Drop squid into a saucepan of boiling water.
Boil for 10 seconds, remove immediately, and drain.
Heat the oil in the wok or large skillet.
Stir fry the zucchini for 2 minutes.
Add the ginger, squid and mushrooms.
Stir fry for 2 minutes.
Add the sauce.
Cook, stirring constantly, until the mixture boils and thickens.
Serve hot.

Cuttlefish and Haloumi Cheese Skewers

3 large cuttlefish fillets cut into small pieces

150gr Haloumi cheese, cut into similar size pieces as cuttlefish

36 fresh oregano leaves

2 tbsp. extra virgin olive oil

Freshly cracked black pepper

12 bamboo skewers

Thread the cuttlefish, cheese and oregano leaves alternating onto the tips of the skewers and brush lightly with 1 tbsp olive oil.
Season with pepper.
Barbecue or char-grill over a medium high heat for 2 minutes, turn to lightly brown on all sides.
Serve immediately.
Whilst hot, drizzle with the remaining olive oil.
Alternative: use squid.

Sautéed Calamari

3 tbsp. olive oil

1 large onion, sliced

2 tsp. freshly crushed garlic

1 tbsp. sweet basil leaves

1 tbsp Madras mild curry

Salt and freshly ground black pepper

2tbsp. honey

500gr squid tubes, cut into rings

1 tbsp. parsley flakes

Heat oil on barbecue plate, add onion and garlic, and sauté until tender.
Stir in basil, curry paste, salt and pepper and honey.
Mix well.
Add the calamari rings; gently stir the calamari a few minutes (until cooked through).
Stir in parsley.
Serves 4.

Grilled Squid Salad

500gr large squid, cleaned and left whole

¼ cup soy sauce

6-8 cups assorted salad greens

Juice of 1 lemon

1 ½ cup olive oil

1 tsp. sesame oil

Marinade squid in soy sauce for 1 hour.
Thread skewers through the squid 2-3 times so they will lie flat on the grill. Skewer the tentacles separately.
Grill the squid very quickly, on the hottest part of the grill; it should take no more than 60 seconds per side to become lightly browned.
Dress the greens with the lemon juice and olive oil, then cut up the squid and scatter it on top of the salad.
Sprinkle with the sesame oil and serve.
Serves 4.

Squid Stuffed with Pipies

8 medium squid, cleaned

Large shallot, minced

1 garlic clove, minced

3 tbsp. unsalted butter

1 tsp. sun dried tomatoes

1 cup pipie meat or scallop meat, chopped

2 tbsp. dry white wine

1 tbsp. chopped parsley

Pinch of thyme

Pepper to taste

½ cup bread crumbs

1 egg

Tomato sauce

Pre-heat oven to 180 C.
Rinse squid and drain.
Chop tentacles coarsely and set aside.
Sauté shallot and garlic in butter over medium heat in a heavy skillet until soft.
Add tomatoes, tentacles, pipies or scallops, wine, parsley, thyme, and pepper and cook, stirring over medium heat for 3 minutes.
Remove from heat, stir in bread crumbs and egg.
Spoon stuffing mix into squid bodies, tie the ends closed with kitchen string and arrange in a single layer in a baking dish.
Cover and bake about 1 hour or until tender.
Serves 4.

Seafood Salad

500gr squid hoods

500gr medium cooked prawns

½ cup lime juice

1/3 cup fish sauce

1 tbsp. oyster sauce

2 tbsp. sweet chilli sauce

2 medium fresh red chillies, chopped finely

2 tsp. chopped fresh lemon grass

2 cloves garlic, crushed

1 tbsp. chopped fresh mint leaves

1 tbsp chopped fresh coriander leaves

1 tsp. sambal oelek

1 tsp. sugar

½ tsp. sesame oil

1 large red carrot

1 large red capsicum

125gr spinach, shredded

200gr snow peas

1 ¼ cups bean sprout

Cut squid hoods open, score shallow criss-cross pattern on inside surface, cut into 2cm x 7cm pieces.
Cook squid, in batches, in large pan of boiling water, about 10 seconds or until just cooked.
Rinse under cold water; drain on absorbent towel.
Shell and devein prawns, cut in half lengthways.
Combine seafood, juice, sauces, chilli, lemon grass, garlic, herbs, sambal, sugar and oil in large bowl.
Cover; refrigerate 2 hours.
Cut carrot and capsicum into thin 7cm strips combine in bowl with spinach, snow peas and sprouts.
Just before serving, gently combine vegetable mixture with undrained marinated seafood.

Squid with Red and Green Capsicums

500gr squid hoods

1 large green capsicum

1 large red capsicum

1 tbsp. vegetable oil

4 cloves garlic, sliced

1/3 cup water

1 tbsp. palm sugar

1 tbsp. fish sauce

1 tbsp. sweet chilli sauce

Cut squid hoods in half; score shallow criss-cross pattern on inside surface, cut into 2cm x 3cm pieces.
Quarter capsicums, remove seeds and membranes. Grill capsicums, skin-side up, until skin blisters and blackens. Peel away skin; cut capsicum the same size as squid.
Heat oil in wok or large frying pan: stir-fry garlic until fragrant.
Add squid, water, sugar and fish sauce; stir-fry until squid curls.
Add capsicum and chilli sauce; stir-fry, tossing until hot.

Marinated Calamari with a Lemon and Herb Dressing

1kg squid hoods, cut into thin rings

85ml lemon juice

3 cloves garlic, crushed

125ml olive oil

Dressing:

65ml lemon juice

100ml olive oil

1 ½ tbsp. parsley, chopped

1 garlic clove, crushed

1 tsp. Dijon mustard

Salt and pepper

Place all ingredients for marinade in a bowl, add calamari, and marinate (for al least 3 hours). If time permits, marinate overnight.

Dressing:

Place all ingredients in a bowl or jar and whisk well (until dressing thickens slightly).
Heat 1 tbsp. of oil in a pan, add the calamari, and cook for a sew minutes, until calamari are cooked through.
Alternatively, calamari can be cooked on char-grill plate.
Serve calamari with lemon and herb dressing drizzled over.
Serves 4-6.

Pan Fried Squid with Lemon

(Kalamaria Tiganita)

700gr squid tubes

½ cup sine semolina

1 tsp. salt

1 tsp. ground pepper

250ml olive oil, for frying

1 lemon, cut into wedges

Cut each tube open, score shallow criss-cross pattern on inside surface, cut into 2cm x 4cm pieces.
In a bowl, combine the semolina, salt and pepper.
Heat oil in a large frying pan or wok.
Dip squid into semolina and when oil in hot, cook a few at a time (until lightly brown and crisp).
Drain on absorbent towel and serve with lemon wedges.