Surume Ika is a medium size squid that weighs around eight ounces. In Japanese ika means squid, sum means ink, and mure is a shoal. When you are cleaning the squid, the goal is to be able to remove the internal organs without cutting any of them, so the squid does not need to be rinsed. This will allow you to keep the meat intact. I start by removing the fin first, then cutting the body lengthwise along the cartilage to open up the squid. Then I just pull out the organs, remove the outside skin and clean the meat with a wet towel. I usually split the body lengthwise, then trim the edges. To tenderize the meat, I use a knife to make small incisions on the surface meat, about 20 per inch.
The plancha is really the best way to sear the squid, barely cooking it and keeping it tender. As a seasoning, lemon juice, olive oil and parsley is very pleasant. It also reminds me of the squid ink risotto with supions that we were serving at the Louis XV in Monte Carlo. Supions are tiny squid from the Mediterranean sea that require the whole kitchen team to clean them for more than an hour. But they are also wonderful.
BY AHGUA
PARA O MUNDO
The plancha is really the best way to sear the squid, barely cooking it and keeping it tender. As a seasoning, lemon juice, olive oil and parsley is very pleasant. It also reminds me of the squid ink risotto with supions that we were serving at the Louis XV in Monte Carlo. Supions are tiny squid from the Mediterranean sea that require the whole kitchen team to clean them for more than an hour. But they are also wonderful.
BY AHGUA
PARA O MUNDO
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