This activity could be used as a "hook" to catch the students' interest at the beginning of a study of squid, or as a culmination activity.

Objectives:

After completing this exercise, students should be able to:

1. Follow directions in preparing this recipe
2. Measure ingredients
3. Experience eating squid (without saying "Yuk!")

Materials

• small, sharp knife
• measuring cup
• tablespoon
• teaspoon
• chopping board
• electric skillet or stove with frying pan
• bowl
• can opener
• slotted spoon
• plastic spoons or toothpicks and sample cups for serving the cooked calamari
• napkins

Ingredients

• 1/2 cup chopped onion
• 2 teaspoons of chopped garlic
• 2 Tablespoons olive oil, divided use
• 14 1/2 oz. can crushed tomatoes
• 1 teaspoon lemon juice
• 1 teaspoon Italian seasoning
• 1/4 teaspoon lemon pepper
• 1 bay leaf
• 1 lb. cleaned squid tubes**
• crackers, saltine-type (optional)

**1 lb. of squid tubes will give about 20 students a sample of the squid. You can buy cleaned squid at the grocery store for about $3.00 a pound. It is cheaper if you can buy whole squid and clean it yourself, but cleaning squid in the classroom will be difficult unless you have access to a kitchen.

1. Gather materials for the calamari dish.

2. Cut the cleaned squid tubes into rings.

3. Heat 1 Tablespoon of oil in the frying pan or electric skillet, and sauté the squid rings. Saute a small amount at a time, until they turn opaque. Do not overcook, or the squid will have the texture of rubber bands. Remove the rings with a slotted spoon, and put them aside in the bowl. Repeat until all the rings are cooked.

4. Heat the other Tablespoon of oil in the frying pan or electric skillet. Add the onions and garlic and cook until soft. Add the rest of the ingredients, except the squid. Cook for 20 minutes.

5. Remove the bay leaf. Add the squid. Serve and enjoy.

6. Crackers may be served with the squid.

7. For a real treat, prepare the calamari, add it to pizza sauce, and make your own squid pizza!

Ingredients

• 3-5 pounds of squid cut into rings
• 4 cloves garlic (finely pressed)
• 1/2 cup olive oil
• 1 cup parsley (chopped)
• Lemon wedges

1. Cooking: Squid must be stir-fried rapidly in a wok, skillet, or electric frying pan. Sauté garlic in the olive oil on medium (300°) heat; remove to avoid burning. Increase heat (400°) and add squid a little at a time. Stir continuously. The raw squid will be translucent; when cooked, it will turn opaque (white or pink). Remove squid from pan to a plate as soon as it turns opaque. DO NOT OVERCOOK. Continue stir frying a little at a time. When all squid has been stir-fried, return to the hot pan and toss with the garlic and parsley for about 15 seconds.

2. Serving: Serve with lemon wedges. Can be served as entree with rice or can be added to any pasta sauce. (If you make your own pasta, use the ink sacs to make black pasta.)

3. Makes a good pizza topping!

Ingredients

• 1 package frozen squid (3 lbs.)
• 1 cup lemon juice, freshly squeezed
• 2-4 cloves garlic, minced
• 2 teaspoon seasoned salt (to taste)
• 3/4 teaspoon oregano (or Italian herbs)
• 3/4 teaspoon black pepper, freshly ground
• 1/2 cup virgin olive oil
• 2 ripe avocados, cubed
• 6 ripe plum tomatoes, cubed or sliced
• 1 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped

1. Clean squid in tubes; slice into rings.

2. Briefly drop into boiling water in small amounts, until flesh turns opaque (10-15 seconds).

3. Place par-boiled squid into ziplock bag containing lemon juice, garlic, salt, oregano, and pepper.

4. Marinate in refrigerator 4-6 hours or overnight.

5. When ready to prepare salad, pour off lemon juice marinade.

6. Add olive oil.

7. Carefully fold in remaining ingredients.

8. Serve on bed of lettuce, garnished with julienne sweet red, yellow, or green peppers.

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