It is a cephalopod mollusk, also known as squid. These cephalopods can change color when threatened or to communicate with each other. They also release ink when they feel in danger. Their body is flexible and round, with two fins. Around their mouth, they have 8 arms with suction cups and tentacles. They usually feed on crustaceans and fish, and sometimes on other cephalopods. To capture their prey, they use their tentacles and their jaw, which has a sharp beak. There are 300 species of squid.
Properties and benefits
Squid has a high protein content, low in fats and calories. It contains iron, potassium, phosphorus, zinc, and manganese, among others. It has a low mercury content, a mineral that is mainly found in polluted oceans. Squid provides us with energy thanks to iron and potassium. The presence of taurine is good for our eye health. Iodine helps regulate cholesterol in the blood. They are good for our memory, help slow down cellular aging, and take care of our defenses. Its sulfur compounds help keep our respiratory passages clean.
Nutritional value per 100g
Calories 175
Total fat 7g
Saturated fatty acids 1.9g
Cholesterol 260mg
Sodium 306mg
Potassium 279mg
Carbohydrates 8g
Dietary fiber 0g
Proteins 18g
Storage and tips
If you are going to fry them, there is a trick to make them crispier, which is to add a little food coloring to the batter just before coating them. If you want the squid to be more tender, you should soak them in beer for 30 minutes, then let them sit in milk for another half an hour. Drain them well and let them sit for half an hour before using them for cooking.
Recipe and uses in the kitchen
An easy and quick way to eat squid is grilled, accompanied by a good vegetable stir-fry and a nice salad. To grill them, it is essential to make good cuts; you have to cut them into rings without breaking them, then flip them over and make a cut at the tip. On a grill or pan, place the squid on the side where the cuts were made, over high heat for about a minute, and then do the same on the other side. Serve them with a stir-fry of spring onion, tomato, cucumber, and bell peppers, all finely chopped.
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