By Anne Willan
Published 1989
The squid family is much appreciated in southern Europe and the Mediterranean, where highly flavored soups and stews are popular. In the Caribbean, octopus stew spiced with red pepper sauce is a favorite. Often the squid pouch is stuffed with the chopped tentacles, or the pouch can be split open, pounded flat to tenderize it and broiled or sautéed. Members of the cephalopod family are often poached in court bouillon, then sliced in strips to serve in a salad with olive oil, lemon juice and herbs. Squid or cuttlefish slices can be deep-fried; whole tiny squid or cuttlefish are a special treat.
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