What sort of result are you looking for here? I mean, what is the dish apart from the squid?
Myself, I haven't had a lot of luck with frozen squid, and where I live (either in Japan or the US) fresh squid are very cheap, so it's never been an issue. But I usually saute them over very high heat, which produces a quite different result from the sort of baking you're talking about, thus my question about what result you're looking for. |