"Squid isn't too difficult to cook perfectly as long as you follow one hard-and-fast rule. Tasting Table attended the Food Network New York City Wine & Food Festival and spoke with David Standridge, executive chef and partner at The Shipwright's Daughter of Mystic, Connecticut, about the right way to cook squid. According to the chef, squid and fish should always be cooked at high heat."
""Searing it is probably for me the best way to eat fish, especially with a crispy skin," Standridge explains, "and you need a really high-heat environment for that." A squid's body and tentacles are composed of long muscle fibers and collagen that contract when cooked, and the less time spent cooking, the more tender the squid will be. On the other hand, squid also benefits from braising, but it shouldn't be cooked too long. As Standridge recommends, "either 30 seconds or 30 minutes.""
Squid and fish should be cooked at very high heat to sear and develop a crispy exterior. Searing yields a crispy skin and requires intense heat. Squid muscle fibers and collagen contract when heated, so very short cooking produces tender results. Squid also benefits from long braising, but intermediate cooking times create a rubbery texture; either about 30 seconds or around 30 minutes is best. Whole squid can be purchased and cleaned; bodies and tentacles cook the same way. Buy ivory-colored, shiny squid, cut rings to thickness, and keep squid dry for the crispiest calamari.
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