I bought a bag of calamari (squid / ‘sotong’) from the pasar malam yesterday. My three piranhas are big fans of the ‘sotong’. No wonder they can be quite a ‘blur sotong’ at times 🦑
I told the girls that I’d like to try baking the squids in the oven but we would have to wait for another day as their grandma had already cooked dinner.  But my drama queen could not wait to try out prepping this new dish.
Once we got home, I cleaned the squids before storing them in the freezer. But this eager beaver chef wannabe quietly removed one squid from the freezer, cut it into rings and off she trotted to her phone to Google for an easy recipe to bake/grill the squid in the oven.
She found a very simple Mediterranean recipe for baked squids and only a few basic ingredients are needed:
1. Salt
2. Olive oil
3. Black pepper
4. Lime juice
Direction:
Just marinate the squids in the above seasoning, place the squids on a rack (rack over an oven-proof tray) and grill/bake at high temperature (200C) for 5 minutes. Be careful not to over bake the squids or they will turn chewy and rubbery.
Remember, only 5 minutes at high temperature.
And the baked squids were PERFECT : al dente, not chewy at all, juicy and the lime juice gave it a very zesty tang.
Yummy, the girls and I love the baked squids! This recipe is a brilliant back pocket recipe for busy nights.
Sorry, other than this picture, I don’t have a close-up picture of the baked squids. Had I not quickly snapped this picture, there would not even be a single piece of squid left for me. Remember, they are merciless piranhas when it comes to food!
Not even a minute out from the oven and the 3 piranhas dashed over to the tray to attack the hot sotong! Thank God no one had burnt tongue 😛
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