There can be some confusion on the difference between squid and calamari. Some say calamari is cooked squid and is the Italian word for it. Some say there is no difference. Some swear by the the distinct difference in the tenderness. I myself got quite confused. Regardless, the easiest, foolproof way to distinguish between what you’re cooking is by the flaps; calamari’s wings, or flaps are longer and more triangular and spread all the way across their bodies. Squid have smaller, pointier flaps that are very narrow at the end.
Back to the dish, just make sure you prepare and clean the squid well as it can make all the difference between a good dish and a bad, slimy one. Always remove the cartilage running along the entire length of the squid. pull it out and it comes off clean. It should look like a clear sliver of glass. Rinse, rinse and rinse to get nice, clean rings.
The result should be tender squid rings which have absorbed the flavor from turmeric, an ideal side dish to go along with rice.Print
- 1 lb. squid, cleaned and cut into rings
- 1/4 yellow onion, sliced
- 1/4 teaspoon turmeric powder
- Salt to taste
- 1 egg, beaten (optional)
- Prepare the squid accordingly and rinse thoroughly. Pat dry with paper towels
- Over medium high heat, saute the onions until translucent
- Toss in the squid rings, turmeric powder and salt to taste
- Simmer until all the liquid has evaporated and the squid has cooked down, about 5 minutes
- Pour in beaten egg and whisk continuously, until the egg has cooked into a dense scramble. Mix thoroughly
- Dish and serve hot