Sourced Squid (Pusit)
Why do we use this product?
- No artificial hormones, no antibiotics
- Wild caught
- Flash frozen to preserve freshness
How do we use this product?
The most important thing to remember when cooking squid is that it needs to be cooked either hot-and-fast or low-and-slow to achieve that perfectly tender, springy-but-not-chewy texture—anything in between is going to result in unpleasantly tough meat.
GRILL: It's best to leave your tubes whole if possible to prevent them from falling between grates, or use a grill pan if your tubes came pre-sliced. Whether you're working with charcoal or gas, crank your heat as high as possible, season your squid with salt and pepper, and grill for two or three minutes until charred and just-cooked. Stuff it inside a tortilla, wrap up in lettuce and kimchi for a Korean-style ssam wrap, or eat as-is.
SEAR: Slice the tubes or leave them whole, season with salt and pepper, sear the squid over the highest possible heat for two or three minutes. Toss with pasta, throw it on top of a rice bowl with some simply cooked vegetables, or use it to top a simple green salad.
BOIL: Blanch sliced tubes and tentacles in boiling water for a minute, shock them in an ice bath, and toss the cold squid with thinly sliced vegetables (think fennel, celery, and shallot) and a lemony vinaigrette for a fresh, picnic-ready seafood salad. Squid is also great in soups--just add sliced tubes and tentacles during the last few minutes of cooking and serve immediately.
BRAISE: Whether you're braising in garlic, herbs, and white wine, a simple marinara sauce, or your favorite curry, allow the squid to simmer for at least 30 minutes and up to an hour, or until very tender.
Size - From 450g