The 2-1/4 pound squid shown in these photographs is a bit above average for squid marketed as "Jumbo Squid" in Los Angeles. A squid like this yields about 1-1/2 pounds of edible body and tentacles with flesh 1/4 inch thick in the main body section. The body section, not counting the head, was 12-1/2 inches long. If the tentacles were stretched full length it would be about 29 inches tip to tip. This is a very fine all-purpose squid.
Real "Jumbo Squid" run 10 to 100 pounds and are used to make commercial "calamari steaks". On the West Coast large Humbolt Squid are found from San Diego, California to Peru, but due to climate change and oceanic disturbances have recently been seen as far north as Alaska.Cleaning & Cutting
All you really need for large squid is a cutting board, a sharp kitchen knife
and a round pointed butter knife. I also find the small pointy nose pliers I
use for pulling pin bones from fish useful for snagging bits of skin.
We start out with a whole fresh squid weighing about 2 pounds. Squid this size can be had cheaply in Los Angeles from Philippine and some other Asian markets.
Yield: - fresh squid is generally sold whole as caught,
so you'll have to clean and prepare it yourself. A 2-1/4 pound whole squid
yielded 1.44 pounds of cleaned body and tentacles (64%). This squid was
purchased for US $1.79/# so the edible part comes to $2.80/#. Just the body
was 14.5 ounces (40%). Most recipes for fresh squid call for the weight of
uncleaned squid, but check.
First cut off the tentacles just in front of the eyes. This will keep them all
together with the beak in the center. Push the beak and the lump of stuff
behind it out from the cut side, trim it off and discard. That's the beak
to the right of the tentacles.
Next pull off the head and it will bring most of the innards with it. This stuff is held in better than with small squid so use your thumb under the top edge of the body to help break it free.
Once that's pulled just go in with your fingers and pull out anything you can reach, in particular the transparent "pen" (that's it resting on the near-side fin). The pen will most often be broken on these large squid so pull out all the pieces you can get, pulling straight forward.
Note: some recipes call for squid ink so if you're cooking one of
those locate the ink sack in the pile of innards (it's black) and remove it.
In my experience the squid sold around here don't often have a useful
amount of ink. In Italy and Spain they sell squid ink in stores, but in
North America you can order small packets of ink on-line from emporiums
selling Spanish food items.
Now remove the skin. Unfortunately it is too tough to just rub off as with
small squid and equally unfortunately it is too weak to strip off in large
pieces. Best is if you can get your fingers under it and work it away from
the body. In any case it'll be a little tedious but at least you're getting a
lot of squid here.
A round pointed butter knife is very helpful for getting under the skin,
particularly in the more difficult fin area. You can also use it to scrape
off some of the harder to peel areas.
Now turn your squid inside out. It's a bit tricky to get it started due to
slipperiness but then it goes easy. Peel out any remaining innards and
membranes and otherwise clean it thoroughly. There might be a little of the
"pen" still in the tail end and a pair of pointy nose pliers can be helpful
in pulling it out.
If your squid is large like the 2-1/4 pounder in the photos, there may be hard rings around some of the sucker disks. You'll want to scrape these rings off.
Now you're done. All nice and clean, though not the blazing perfect white of commercial calamari because they use bleach. You can stuff the squid or cut it up however your recipe requires.
Note: do not cook the tentacles with the bodies, the skin color bleeds and will stain the white bodies an unappetizing color. You can cook them in the same water after the bodies have been removed.
What I usually do with the tentacles is cut between each one into the beak
hole (so there's no waste), stretch them out in the freezer compartment to
freeze individually (cut the two long ones in half to match the rest) and bag
them. Then I'll pull tentacles as needed, thaw, cut into sections and add to
soups and salads (cook first for salads).
A large squid doesn't curl tightly like the Small Squid but it does have some curl, again from front to rear and inside out. If you score the flesh for a decorative pattern score the inside surface.Cooking
Squid should be cooked for a very short time at high temperature or simmered quite a long time. In between it has all the edibility of rubber bands.
If you are wet cooking your squid cook the tentacles separately, either in different water or after all the bodies have been cooked and removed. The tentacles have skin on them which will discolor the bodies if cooked with them.
If wet cooking you should have the water at a rolling boil and drop in a small amount of squid so the water stays hot. I've found large squid much more tolerant than small squid and cooking time can be up to two minutes before they toughen. For small squid 30 seconds is usually plenty.
If you are going the simmering route, check your squid often for taste and texture. You want to pull it as soon as it becomes tender enough but still has some bite. Overcooked squid loses both flavor and texture. The time will be about 45 minutes so start sampling when you approach that time. Here also large squid is a bit more tolerant than small squid.
When frying, squid may be lightly battered or not battered at all. For
unbattered squid get your oil plenty hot and stir fry for about 30 seconds.
For battered squid deep fry a small amount at a time in very hot oil (375°F)
and for the minimum time needed to color the batter.