Squid

The squid (Loligo vulgaris) also called in Galicia lura, is a slender, elongated, tube-shaped mollusk that has a head with tentacles (smaller than the related species) and an ink bag that can be used for culinary purposes. It has rhomboid triangular fins that range from the posterior end to the middle of the body and a smooth skin that is transparent pink (when they are alive) or brown with pints on the back.
He lives between 10 and 15 meters from the bottom. From April to December “docks” in the Galician estuaries. If they are marketed in the fresh, they are usually Galician wovens fished artisanal with pots or occasionally with drag. If it is frozen, they are captured by trawling and will come from Moroccan, Argentine, etc. It is necessary to differentiate the one captured in the Galician coast from those that are brought from other water since neither the quality nor the price are comparable.
The fresh squid is delicious and can be prepared whole without cleaning. If it is large the meat of the fresh squid is somewhat hard so some people prefer a previous frozen at home. Avoid excessive washing in fresh water. Its delicious flavor is enhanced in casseroles with its ink or in the classic battered, also prepared in empanadas, on fish stock or fillings.

The common cuttlefish (Illex coindetti) is of elongated body, of gray or chestnut colors with reddish tendency. It is similar to squid although in the poplar the head is much more voluminous (almost as large as the rest of the body) and the fins, which are born from the lower half of the body, have a diamond shape and are wider.
In great demand, like almost all the species of his family, they are captured with trawls.
It comes on the market normally frozen rather than fresh. Is prepared with rice, breaded or fried in rings or following traditional recipes, in which the head, together with onion and ham, are used to make a stew.

The lesser flying squid (Todarodes sagittatus) has in proportion the shorter, broader and thicker body than the lura, with the fins more centered and a larger head. Its inner shell is thin and elongated. It is a species fished in abundance by the Galician fleet in diverse fishing grounds, to put it on sale both in fresh and frozen. Is caught in drag or poteras especially at night. In the kitchen it admits the same preparations as the previous ones. If frozen, it will come in fry rings. In fresh has a great versatility; Stew with tomato, with rice or potatoes, or with fabas.

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Montse Gonzalez