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GUIDE TO SHELLFISH
Shellfish is a general term used to describe crustaceans (such as lobster, prawns and crabs), molluscs (such as scallops and mussels) and cephalopods (such as squid and octopus). Most shellfish is easy to cook and surprisingly simple to prepare.
Preparing and cooking squid
- Squid are part of the cephalopod family and are sometimes also known as calamari. They can vary enormously in size and are widely available fresh or frozen. For the best results cook with fresh squid.
- When cooked well, squid is sweet and tender. To prevent the flesh becoming tough and rubbery, it should be either cooked very quickly or stewed for a long time.
- Squid can either be sliced into rings or cut into small pieces for cooking. The tentacles are also edible. Whole squid can be stuffed and braised.
- For the best results, either pan-fry or dip into a light batter and deep fry. Squid is an important ingredient in the Spanish dish paella. Larger squid are perfect for rich fish stews.
Preparing and cooking prawns
- A variety of prawns is available all year round and they can vary enormously in size.
- Prawns are almost always frozen before arriving in the UK – either raw or cooked - but may have been defrosted before you buy them. Don’t refreeze after thawing as the flavour and texture will be affected.
- Prawns should always feel firm with flexible shells. Don’t buy them if they're soft or smell of ammonia.
- Make sure that frozen prawns are properly defrosted before heating or cooking.
- Don’t allow prawns to overcook or they will become tough - but always cook through. If using cooked prawns for a dish, add them towards the end of cooking time and allow to heat through.
- Prawns can be peeled before cooking or cooked with their shells on. Pan-fry, steam or boil prawns with or without their shells. Unpeeled larger prawns also grill and barbecue well.
