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Got some baby squid from the Cainta Market on a cool weekend, and since I haven't had squid for the longest time (my husband Raff cannot digest squid, so he refrains from taking it, and so the chances for me to enjoy one of my favorite seafood have become slim), I wanted to cook them right away. I was thinking of making them into crispy baby squid calamares, but their sizes were so varied that I decided it wasn't a good idea. To keep them fresh and enjoy them in their almost-natural state, I decided to make a simple Baby Squid in Garlic and Olive Oil dish to enjoy with freshly steamed rice. I was, after all, cooking fish for our main meal, and the baby squid was just a side treat for me. Raff didn't want to touch it, for fear of ending up with indigestion, so I had it all to myself. For a change. Goodie!
BABY SQUID IN GARLIC AND OLIVE OIL
Baby Squid in Garlic and Olive Oil
Ingredients
1/4 kg. baby squid
2 tbsps. olive oil
3 to 4 cloves garlic, crushed
sprinkling of ginisa mix or chicken powder
freshly ground black pepper
sprinkling of dried basil leaves
Procedure
1. Wash and clean baby squid, pulling the tentacles from the body and removing the ink sacs and innards, eyes and hard beak from the center of the tentacles. Try pulling off the skin of the bigger squid.
2. Heat olive oil in pan, add crushed garlic and cook until fragrant. Once fragrant but not browned, add the baby squid, body and head-tentacle parts. Sauté for a few minutes.
3. Season squid with ginisa mix or chicken powder, freshly ground black pepper and a sprinkling of dried basil leaves. Cook just until squid is done. Do not overcook, as the squid may tend to become rubbery when overcooked.
4. Serve with freshly steamed rice.
Dolly T. Dy-Zulueta is editor of Flavors Magazine. She graduated from a certificate course in culinary and baking skills at the Center for Asian Culinary Studies (CACS). Aside from this course, she has taken several cooking classes in several cooking schools.
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