Rinse and drain Squid.
Clean Squid, remove Quill, seperate head from Mantle, skin and remove Wings, cut Tentacles from eyes and gunk (retaining ink sac if you want to make black crutons later), turn Mantle inside out and rinse any remaining gunk off, cut Tentacles in half making sure to remove beak. you should be left with a clean Mantle, clean Wings, and tasty Tentacle halves. Cut Mantle into rings and wing, maybe in half depending on size.
Ok, here goes! Cook diced Jalapeno , crushed Chipotle and minced Garlic in oil maybe 15 seconds. Do not burn your Garlic! Add clean stemmed and chopped Mustard Greens. Cook until wilted. Add Squid and Salt to taste and cook until Squid is opaque. Serve with your favorite Rice and a drizzle of Tamari sauce.
Enjoy!
For a simple marinade, mix equal parts Organic Low Sodium Tamari Sauce, Honey and water. Stir until honey is incorporated. Add minced Garlic and fresh cracked Pepper to taste. Drizzle in Toasted Sesame Oil. Set aside.
Clean and prep your Squid. If possible collect the ink from the inksac and behind the eyes. This can be used to make black rice, black pasta or black croutons etc. You can also use it to make block prints... you get the picture.
Soak Squid in milk for 1 hour in refrigerator then drain and or rinse
In a ziplock baggie add Squid and marinade. Let marinate at least 1 hour in refrigerator. Drain.
Fix up some nice Jasmine Rice, Steam some Red Swiss Chard and fry your Squid in a little olive oil. Remember never overcook squid. If you do over cook it, it will be like rubber bands. This Squid was tender and succulent. Most Tasty!
