Two wonderful ideas - I LOVE squid!
Squid Teriyaki
3 lb Squid steaks
1/2 c Soy sauce
1/2 c Mirin or rice wine
1/2 c Water
2 tb Sugar
1 ts Cornstarch
Juice of 2 lemons
Teriyaki sauce:
1.Combine all the ingredients except the cornstarch. Reserve half of the sauce, marinate the squid in the other half for 1 hour.
2.Heat the reserved terriyaki sauce in a saucepan. When it begins to boil, add the cornstarch dissolved in a little water. As soon as the sauce thickens, remove from heat. Baste squid with teriyaki while it grills.
3.Grill the marinated squid steaks until they turn dark brown and are tender, 2-3 minutes per side, turning over once. Baste steaks while grilling. Baste squid one last time and then remove from the fire. Serve over rice accompanied with any remaining teriyaki sauce.
Greek Stuffed Squid
1 lb Squid, whole bodies or steaks
Salt
6 tb Olive oil
1 Onion, chopped
1/3 c Raw long-grain white rice
1/2 c Fresh parsley, chopped
1/4 c Fresh mint leaves, chopped
2 tb White wine
1/4 c Pine nuts
1/4 c Raisins
Freshly ground pepper
4 Peeled tomatoes
1/3 c White wine
Preheat oven to 300F
1.Wash and clean the squid, rinsing well, and then lightly salting the whole bodies or steaks thoroughly.
2.Heat 1/4 cup of the oil in a heavy frying pan, then add the onion and cook, without browning, until transparent.
3.Stir in the rice and saute a few minutes, until golden. Blend in the parsley, mint, 2 tb wine, pine nuts, and raisins, and season with salt and pepper to taste.
4.Add enough water to half cover and cook for a few minutes. Using a spoon stuff the whole squid, or place filling on the steaks and the roll tightly. Seal openings or rolled steaks with skewers or toothpicks.
5.Place the stuffed bodies/steaks in a baking dish. Sprinkle with salt and pepper and set aside.
6.Meanwhile, combine the tomatoes, 1/3 cup wine, and a little salt and pepper in a small saucepan and simmer for 5 minutes. Pour the sauce over the squid and dribble the remaining 2 tablespoons olive oil over the top.
7.Bake for 60-75 minutes or until the squid and rice are tender and the sauce has thickened. Serve warm or cold.