Squid noodle

squid noodle dish at restaurant

I was really interested in this dish at Restaurant Zuberoa, Oairtzun, Spain, pretty, tasty and such a WOW effect to find out what it is.

Found in fish market a big thick squid that is just right for the job. 

squid

Cutting squid into super thin slices is not an easy job, as it slides and moves. So have to hold the edge with the back of a heavy chopper, then using fish filleting knife, carefully cut off thin strips. 

squid cut into thin slices

squid cut into thin slices

The cooking must be fast, in small portions, in a simple broth season with salt, pepper and herbs. I found that cooking in boiling broth just a second is enough to curl up and tighten the squid noodle. 

squid slices cooked in boiling broth

So let the water cool to around 70˚C, then put small portion inside for 2-3 seconds is just right for a semi-cooked effect. The squid noodle stay straight, translucent and tender. Serve on its own and not in the broth to avoid overcooking, can add a drizzle of olive oil for a shinny look and fragrant. 

squid slice cooked in warm broth

This is another way to enjoy squid, slowly, for its texture and flavor, very presentable to serve in a dinner party.