Specie: Illex argentinus
Habitat: Captură sălbatică
Pescuit: Atlantic SV (FAO 41)
Unealtă: traul
Procesat: China
squid (90.00%), water, salt, antioxidant: E 330, E 331, E 500; stabilizer: E 451
Allergens: MOLLUSCS.
Average nutritional values per 100g:
Energy: 385 kJ / 92 kcal
Fat: 0.90 g
of which saturates: 0.00 g
Carbohydrates: 0.00 g
of which sugars: 0.00 g
Protein: 19.00 g
Salt: 0.05 g
Store at -18°C before opening. See expiration date on package. Do not refreeze after thawing.
Thaw for 8-12 hours in the refrigerator.
IQF allows you to remove only the tubes you need, leaving the rest frozen.
No additional cleaning is required.
Cook/heat before consumption.
N° 042 · MOLLUSCS
Squid Tubes U/5
extra-jumbo · wild · for stuffing
IQF extra-jumbo squid tubes, U/5 caliber, among the largest available commercially. White and firm meat, cartilage-free, wild-caught, ideal for stuffed squid.
So large you can stuff them and serve them whole for an impressive dish. Ready to stuff or slice, no additional cleaning required.
Delivery in 1-2 working days, nationwide in Romania
Restaurant quality, ready in minutes
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Specie: Illex argentinus
Habitat: Captură sălbatică
Pescuit: Atlantic SV (FAO 41)
Unealtă: traul
Procesat: China
squid (90.00%), water, salt, antioxidant: E 330, E 331, E 500; stabilizer: E 451
Allergens: MOLLUSCS.
Average nutritional values per 100g:
Energy: 385 kJ / 92 kcal
Fat: 0.90 g
of which saturates: 0.00 g
Carbohydrates: 0.00 g
of which sugars: 0.00 g
Protein: 19.00 g
Salt: 0.05 g
Store at -18°C before opening. See expiration date on package. Do not refreeze after thawing.
Thaw for 8-12 hours in the refrigerator.
IQF allows you to remove only the tubes you need, leaving the rest frozen.
No additional cleaning is required.
Cook/heat before consumption.
Feta and Tomato Stuffed Squid, Oven-Baked
Feta and Tomato Stuffed Squid, Oven-Baked
Stuffed squid tubes bake at 180°C for 30 minutes covered plus 10 uncovered. Fill them only three quarters full and pin the end with a toothpick, or the filling escapes. The squid turns out tender precisely because it spends over 30 minutes in steam, not 5.
Notes
Squid has two cooking windows and everything in between is rubber. Either under 2 minutes over very high heat, as with fried calamari, or over 30 minutes in moist heat, as here. The 5 to 20 minute zone is exactly what to avoid, and it is where the rubbery reputation comes from. After 40 minutes in wine steam, the collagen in the wall turns to gelatin and the tube goes soft again. The U/5 caliber is why this recipe works: the wall is thick, holds its shape and does not tear when you fill it, and five large tubes plate more beautifully than fifteen small ones. Feta is salty, so taste before adding salt. For a rice version, swap the Panko for 100 g half-cooked rice and add an extra 50 ml of wine to the pan.
Extra-jumbo tubes
Authenticity
Why it's worth it
Wild South-West Atlantic Squid, extra-jumbo cleaned tubes, ready for stuffing. At this large caliber, the wall is thick and holds its shape perfectly when baked or grilled.
Culinary inspiration
How to enjoy
Cut the squid tubes into equal rings and dry them very well. Bread in flour, egg, and Panko, then fry in batches at 175-180°C for only 90-120 seconds, until the crust is golden and the squid reaches 63°C. Serve immediately with Kewpie Mayonnaise and Sriracha.
Food pairings
Serve them like this
◆ Calamari stuffed with shrimp and parsley filling
◆ Tempura with yuzu mayonnaise and radish
◆ Risotto al nero di seppia with lobster butter
◆ Grilled calamari with ponzu and spring onion
◆ Dry white wine (Vermentino or Falanghina)
