Chinese Food

Pen tube squid, also known as Loligo japonica or small squid, is a culinary gem celebrated for its tender texture, mild sweetness, and adaptability in global cuisines. Often overlooked in favor of larger squid varieties, this diminutive seafood delight offers a unique eating experience when prepared correctly. From quick stir-fries to elegant sushi presentations, pen tube squid can transform everyday meals into gourmet affairs. This article explores seven innovative and mouthwatering ways to elevate this ingredient, ensuring every bite bursts with flavor and culinary finesse.

Stir-Fried Pen Tube Squid with Crispy Vegetables and Black Bean Sauce

Stir-frying is a quintessential Asian technique that preserves the squid’s delicate texture while infusing it with bold flavors. To begin, clean the squid thoroughly by removing the head, innards, and transparent quill. Rinse under cold water and pat dry. For enhanced tenderness, lightly score the flesh in a crosshatch pattern without cutting through entirely.

Ingredients:

• 500g pen tube squid (cleaned and sliced into rings)
• 1 red bell pepper (thinly sliced)
• 1 yellow onion (julienned)
• 3 garlic cloves (minced)
• 2 tbsp fermented black beans (rinsed and mashed)
• 1 tbsp ginger (grated)
• 3 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tsp cornstarch (dissolved in 2 tbsp water)
• Fresh cilantro (for garnish)

Instructions:

1. Heat a wok over high heat until smoking. Add 1 tbsp oil and swirl to coat.
2. Stir-fry the squid for 1-2 minutes until opaque. Remove and set aside.
3. Add remaining oil to the wok. Sauté garlic and ginger until fragrant.
4. Toss in bell peppers and onions, stir-frying for 3 minutes until slightly caramelized.
5. Return the squid to the wok. Stir in black beans, soy sauce, oyster sauce, and sugar.
6. Pour in the cornstarch slurry and toss quickly to thicken the sauce.
7. Serve immediately with steamed rice, garnished with cilantro.

Pro Tip: Overcooking squid results in rubberiness. Ensure the wok is scorching hot and cooking times are brief.

Grilled Pen Tube Squid with Charred Lemon and Herb Butter

Grilling imparts a smoky depth to pen tube squid, complemented by the bright acidity of charred lemon. This dish pairs beautifully with crusty bread or a crisp green salad.

Ingredients:

• 12 pen tube squid (cleaned, tentacles reserved)
• 1 lemon (halved)
• 50g unsalted butter (softened)
• 2 tbsp fresh parsley (chopped)
• 1 tbsp fresh thyme (leaves only)
• 2 garlic cloves (grated)
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions:

1. Preheat a grill or grill pan to medium-high heat.
2. In a bowl, combine butter, parsley, thyme, garlic, salt, and pepper. Mix until smooth.
3. Thread squid bodies and tentacles onto skewers to prevent curling. Brush with olive oil.
4. Grill squid for 2-3 minutes per side until lightly charred. During the last minute, place lemon halves cut-side down on the grill.
5. Remove skewers and lemon. Slather squid generously with herb butter while hot.
6. Squeeze grilled lemon over the squid and serve.

Variation: For a Mediterranean twist, add 1 tsp smoked paprika to the butter mixture.

Crispy Deep-Fried Pen Tube Squid with Spicy Mayo Dip

Deep-frying transforms pen tube squid into a crunchy, addictive snack. The key lies in maintaining oil temperature and a light, crispy batter.

Ingredients:

• 300g pen tube squid (cleaned, bodies and tentacles separated)
• 1 cup rice flour
• ½ cup cornstarch
• 1 tsp baking powder
• 1 tsp salt
• 1 cup ice-cold soda water
• Vegetable oil (for frying)
• Spicy Mayo Dip:
  • ½ cup mayonnaise
  • 2 tbsp sriracha
  • 1 tbsp lime juice
  • 1 tsp honey

Instructions:

1. Heat oil in a deep fryer or heavy-bottomed pot to 180°C (350°F).
2. In a bowl, whisk rice flour, cornstarch, baking powder, salt, and soda water until smooth.
3. Dip squid pieces into the batter, shaking off excess.
4. Fry in batches for 2-3 minutes until golden brown. Drain on paper towels.
5. Mix spicy mayo ingredients. Serve squid hot with dip and lemon wedges.

Expert Tip: Use a thermometer to monitor oil temperature and prevent sogginess.

Braised Pen Tube Squid in Tomato and White Wine Sauce

Braising tenderizes the squid while creating a rich, velvety sauce. This Italian-inspired dish is perfect over creamy polenta or buttered pasta.

Ingredients:

• 800g pen tube squid (cleaned, bodies sliced into rings)
• 2 tbsp olive oil
• 1 onion (diced)
• 3 garlic cloves (sliced)
• 1 can diced tomatoes (400g)
• 1 cup dry white wine
• 1 tsp red pepper flakes
• 1 bay leaf
• 2 tbsp fresh basil (chopped)
• Salt and pepper to taste

Instructions:

1. Heat oil in a Dutch oven. Sauté onion and garlic until translucent.
2. Add squid and red pepper flakes. Cook for 2 minutes.
3. Pour in wine and simmer for 5 minutes. Add tomatoes and bay leaf.
4. Cover and braise on low heat for 45 minutes until squid is tender.
5. Stir in basil. Adjust seasoning and serve.

Pairing Suggestion: A crisp Chardonnay complements the tomato-wine reduction.

Pen Tube Squid Sushi and Sashimi

For sushi enthusiasts, pen tube squid offers a delicate alternative to traditional fish. Its mild flavor pairs well with citrus and wasabi.

Ingredients (for 4 rolls):

• 2 cups sushi rice (cooked and seasoned)
• 4 nori sheets
• 200g pen tube squid (thinly sliced into rings)
• 1 avocado (sliced)
• 1 cucumber (julienned)
• 2 tbsp sesame seeds
• Soy sauce, wasabi, and pickled ginger (for serving)

Instructions:

1. Place a nori sheet on a bamboo mat. Spread rice evenly, leaving a 1-inch border.
2. Layer squid, avocado, and cucumber horizontally.
3. Roll tightly, moistening the edge to seal. Slice into 8 pieces.
4. Sprinkle with sesame seeds. Serve with condiments.

Sashimi Preparation: Serve sliced squid raw with a drizzle of yuzu soy sauce and shiso leaves.

Pen Tube Squid Paella with Saffron and Chorizo

This Spanish-inspired paella highlights the squid’s ability to absorb vibrant flavors. Use bomba rice for authentic texture.

Ingredients:

• 300g pen tube squid (cleaned, bodies sliced)
• 1 onion (diced)
• 1 red bell pepper (diced)
• 2 garlic cloves (minced)
• 100g chorizo (sliced)
• 1 cup bomba rice
• 3 cups fish stock
• 1 pinch saffron threads
• 1 tsp smoked paprika
• 1 cup frozen peas
• Lemon wedges (for serving)

Instructions:

1. Heat a paella pan. Sauté chorizo until crisp. Remove and set aside.
2. In the same pan, cook onion, pepper, and garlic until soft.
3. Add rice, paprika, and saffron. Stir to coat.
4. Pour in stock and bring to a simmer. Cook uncovered for 15 minutes.
5. Nestle squid and chorizo into the rice. Add peas. Cook 5 more minutes.
6. Rest for 5 minutes. Serve with lemon.

Pen Tube Squid Ceviche with Mango and Jalapeño

Ceviche showcases the squid’s freshness in a tangy, citrus-marinated dish.

Ingredients:

• 400g pen tube squid (thinly sliced)
• 1 mango (diced)
• 1 jalapeño (minced)
• ½ red onion (thinly sliced)
• 1 lime (juiced)
• 1 orange (juiced)
• ¼ cup cilantro (chopped)
• Salt to taste

Instructions:

1. In a bowl, combine squid, lime juice, and orange juice. Marinate for 15 minutes.
2. Drain excess liquid. Toss with mango, jalapeño, onion, and cilantro.
3. Season with salt. Serve chilled with tortilla chips.

Nutritional Benefits of Pen Tube Squid

Beyond its culinary versatility, pen tube squid is a nutritional powerhouse. Low in fat and calories yet rich in protein, it provides essential minerals like selenium, copper, and vitamin B12. Its omega-3 fatty acids support heart and brain health, making it a guilt-free indulgence.

Conclusion

Pen tube squid’s delicate flavor and tender texture make it a canvas for culinary creativity. Whether grilled, fried, braised, or served raw, this seafood treasure rewards adventurous cooks with unforgettable dishes. Experiment with global spices, sauces, and cooking techniques to discover your favorite preparation. As you embark on this gastronomic journey, remember that simplicity often highlights the squid’s natural charm—a testament to the adage that the finest ingredients need only a touch of artistry to shine.