I'd always heard it as the 2/20 rule. You cook calamari for less than two minutes or more than 20.
But Suzanne's 45/45 rule actually makes more sense. I've found that if you deep fry for more than a minute the squid starts to toughen. When poaching for a salad I dip the rings and pieces into simmering liquid for no more than 30 seconds, and they come out just fine.
On the other end, when making things like stuffed, baked, squid, 20 minutes doesn't quite do it.
As to your specific question. The cooking time on the breaded frozen rings is based on the fact you are putting them in the oven frozen. I would not advise that with your plain squid. Let them defrost overnight in the fridge. Give them a rinse, dry on paper towels, then prepare as you wish.
Also, be aware that even though the frozen squid are cleaned there occasionally is a quill remaining. These look like crystal-clear strips of plastic, and you want to discard them. |