<http://schema.org/recipeInstructions>
"Put the sushi rice on to cook according to packet instructions or in a rice cooker following its instructions.\r\nSqueeze any tentacles out of the squid bodies, then slice the calamari into rings and put in a bowl with the tentacles and the two tablespoons rice wine. Leave for 15 minutes, then strain, reserving the liquid in a bowl.\r\nTo this bowl add the Korean pepper paste, soy sauce, sugar and few dashes of sesame oil, and stir to combine.\r\nPut a wok or large, heavy-based frying pan on to heat and, when it's hot, add the two teaspoons groundnut or other flavourless oil.\r\n\r\nAdd the sliced corn and spring onions and stir-fry for two minutes.\r\n\r\nAdd the drained squid and stir-fry for another minute or two, until the squid turns opaque.\r\n\r\nTip your sauce into the hot pan, stir-fry for 30 seconds or so, until piping hot, and then divide between two bowls of the sushi rice.\r\n\r\nFreeze note:\r\nFresh squid can be cut into rings and frozen with the tentacles for up to three months, in a resealable bag with\r\nas much air as possible squeezed out. But first check with fishmonger or supermarket that the squid has not\r\nbeen previously frozen. Defrost overnight in the fridge, on a plate to catch drips.\r\nRecipe from Nigella: Kitchen by Nigella Lawson (published by Chatto &amp; Windus).\r\n"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/korean-calamari.html>