What did I do with my squid?

[Angus]

Just thought id share my culinary creation using the squid I caught last night.

Usually id do something simple on the BBQ, but with the drop in temp, we were keen for something a bit more "comfort food" style!

Picture One: I diced up the squid (yes the heads as well) and defrosted some left over Mowong from the weekend. To this I added some minced garlic, sea salt, pepper, chilli flakes and olive oil.

Note: I usually try to avoid freezing fish but using defrosted fish in this way takes nothing away from the taste.

. [img size=349]http://www.australianfishing.com.au/media/kunena/attachments/legacy/images/s1.jpg

[Angus]

.Boiling the Pasta for a while first, add the seafood mix to the pan and seal both sides. When you are already at this stage your 5 minutes off eating. Dont overcook the seafood! The only barely time consuming part of the process is boiling the pasta.

. [img size=400]http://www.australianfishing.com.au/media/kunena/attachments/legacy/images/s2.jpg

[Angus]

Once the seafood has been sealed add a bit of tomato based pasta sauce and half a containder of light thickened cream. Stir this into the mix.

. [img size=400]http://www.australianfishing.com.au/media/kunena/attachments/legacy/images/s3.jpg

[Angus]

Strain pasta and add the sauce.

Id watching the sopranos taught me anything its this.

Dont add the sauce and pasta afterwards!!!

By adding the sauce to the pasta in the pan on heat, the sauce infuses itself into the pasta much better creating a much better flavour.

Stir this together for a good minute.

. [img size=461]http://www.australianfishing.com.au/media/kunena/attachments/legacy/images/s5.jpg

[Angus]

Serve and garnish to choice.

We usually use as in this photo some fresh chives from the garden, parmison and grilled asparagus.

We grill the asparagus in the pan before the seafood goes in and keep it wrapped in foil for the rest of the process. The slow residual cooking in the foil ensures the apsaragus remains moist but nicely cooked.

Thats all folks.

. [img size=400]http://www.australianfishing.com.au/media/kunena/attachments/legacy/images/s6.jpg

[Davo_Dinkum]

nice.

wok style pan ,u know u are into cooking when u use them.

nice and simple .but looks good and sounds tasty .with some nice tips

i agree with the frozen fish in thus way of cooking and adding spices/flavor it's ok.

[noname]

and it tasted ok too i bet?

i thought i would be reading how travis couldn't find his anywhere! :laugh:

[Angus]

noname wrote:

and it tasted ok too i bet?

i thought i would be reading how travis couldn't find his anywhere! :laugh:

MAte it tasted awesome!

Travis lost his squid?

[noname]

lets just say i wouldn't be surprissed :laugh:

[namyau]

hahhahaha - i just put mine in the fridge and they werent there in the morning hahhaha think my parents prepped them and ate them hahahha

[Do$tylz]

well done gus.. mate I'm in the process of doing a write up for Singapore Redclaw...mmmm will post when done.

[Angus]

namyau wrote:

hahhahaha - i just put mine in the fridge and they werent there in the morning hahhaha think my parents prepped them and ate them hahahha

Hahaha well we will have to get some more

Do$tylz: Looking forward to that one man!

Angus

[namyau]

yep im keen hahahha just wish it wasnt so dam cold outside

[straddiebrad]

that looks great iam hungry now any left overs.... didnt think so must have been a nice feed. brad

[faulked]

Do$tylz wrote:

well done gus.. mate I'm in the process of doing a write up for Singapore Redclaw...mmmm will post when done.

dam this sounds good

[Travis]

noname wrote:

and it tasted ok too i bet?

i thought i would be reading how travis couldn't find his anywhere! :laugh:

i was keeping a keen eye on that squid in case it mysteriosly shrank while i wasnt looking lol, cooking it sat night, man that stuff looked good gus!! i like to keep seafood basic tho as to not loose the original flavour, redclaw are a diffrent story tho... bet that feed got you in the good books :woohoo:

[wesfish]

master chef angus!! :laugh:

[shortie]

Yum.