Good Eats Season 10 Episode 9 Squid Pro Quo 2

In the ninth episode of the tenth season of Good Eats, host Alton Brown returns to the subject of squid, exploring new ways to prepare this versatile and flavorful ingredient. Titled "Squid Pro Quo 2," the episode builds on an earlier instalment from season one, in which Brown demystified the process of cleaning and cooking squid.

Brown begins the episode with a brief overview of squid anatomy and its culinary uses. He notes that while squid is a common menu item in many parts of the world, it can be daunting for American home cooks who are unfamiliar with its unique texture and appearance. Brown emphasizes the importance of selecting fresh, high-quality squid and offers tips for choosing, cleaning, and storing the mollusk.

Once the basics are covered, Brown delves into a range of new recipes and cooking techniques that showcase squid's versatility. He starts by demonstrating a simple grilled squid dish, seasoned with olive oil, garlic, and lemon juice, and served with a refreshing cucumber salad. This dish is a testament to the fact that squid is best when cooked quickly and at high heat, resulting in a tender, just-cooked texture that retains its delicate flavor.

From there, Brown moves on to more complex recipes, including a Spanish-style squid and chorizo stew, a savory squid and black bean stir-fry, and a crispy fried calamari dish that will rival anything you can find at a restaurant. Throughout each recipe, Brown offers insight into the cultural and historical context of squid in various cuisines, as well as tips and tricks for achieving perfect texture and flavor.

One particularly interesting segment of the episode focuses on the use of squid ink, a prized ingredient in Mediterranean and Asian cooking that lends a deep, umami-rich flavor to any dish. Brown demonstrates how to extract and use squid ink in a paella dish, as well as in a squid ink pasta that is both strikingly beautiful and deliciously satisfying.

In addition to recipes, Brown also touches on the wider environmental and ethical issues surrounding squid fishing and consumption. Squid, he notes, is a highly sustainable and eco-friendly food choice, but it's important to choose sources that are responsibly caught and processed. He offers guidance on how to find and select these products, and encourages viewers to think critically about the impact of their food choices.

Overall, "Squid Pro Quo 2" is a comprehensive and engaging exploration of a oft-overlooked ingredient. With Brown's expert guidance, home cooks will be inspired to experiment with squid in ways they never thought possible, and come away with a newfound appreciation of its unique flavor and texture.