Top Chef Masters featured giant squid as an ingredient a short while ago, and even the most seasoned chefs were baffled by its gross appearance.
Yet all I could think about while watching the episode: It’s delicious! I’ve been eating squid since I was a kid. What is there to be scared of?
There is something in texture and taste with squid that its other leggy friends (octopus, cuttlefish, etc.) cannot compare. It does tend to be a bit fishier, I must say. To tame it, I let my julienned squid sit in 1/2 cup of Chinese rice wine.
Chinese celery has a stronger celeriac taste than the American celery, and is much more “petite” in size. It works well with the squid as it adds a crunchiness to each bite. The key is to cut the vegetable in similar size as the squid.
Before stir-frying, make sure the following aromatic ingredients are chopped:
5 gloves of garlic
1 tablespoon of ginger
1 small chilli pepper (Serrano will do)
Throw garlic, ginger, and pepper into the hot oil for the aroma to come out. Once the garlic is starting to brown, dump in the squid. It will take some time to cook it, depending on your stove. After about 8 minutes of constant stirring (or when most liquid is dried up in the pan), drop in the celery. Stir-fry until the squid curls up. Season with 2 tablespoons of soy sauce and 1 tablespoon of sesame oil.