Calamari is Italian for squid, and when squid is cooked it is generally referred to by this name. If there is one golden rule to cooking squid, it’s that it should never be overcooked. Otherwise it will turn to rubber and feel like you are chewing a handful of elastic bands if you take it too far.
Here’s a quick and simple way to cook calamari at home, Thai style, that’ll warm your belly.
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Cape Fish Calamari Tom Yum Soup
The soup & sauce
- 1 Tsp dried fennel
- 1 Tsp dried mixed herbs
- 1 Sprig fresh parsley (chopped)
- 1 Piece celery (chopped)
- 1 Clove garlic (crushed)
- 1/2 Lemon squeezed
- A pinch of salt & pepper
- 2 (400g) Tinned Tom Yum soup
- 1 (20ml) Sun-dried tomato Coat & Cook sauce
- 1 box (500 grams) frozen Cape Fish squid (tubes and tentacles)
- Rice/ bulgur wheat, glass noodles; the choice is yours!
Step 1 – Defrost and prep the squid
- Remove from freezer and thaw.
- Once thawed, wash and remove any excess ice.
- Cut the tubes into smaller bite-size pieces.
Step 2 – The soup & sauce
- Combine all the ‘Soup & Sauce’ ingredients in a saucepan & bring to boil; simmer for 15 minutes.
- By adding the sun-dried tomato paste, the chilli in the soup will mellow out for those that like a measured heat.
- Pour the ‘Soup & Sauce’ through a sieve into another pot, to separate all the ingredients from the sauce.
Step 3 – Whip up your favourite side
- Cook some bulgur wheat/ glass noodles or rice.
- You can also just eat the dish as soup with calamari, which is equally delicious.
Step 4 – The squid
- Place squid pieces (tubes & tentacles) into the ‘Soup & Sauce,’ cook for less than 1 minute until opaque and tender.
- DON’T overcook the squid, the heated soup will finish the cooking process while serving.
Step 5 – Serving
- Pour the delicious calamari, ‘Soup & Sauce’ over rice or bulgur wheat and get stuck in.