Learn how to get to grips with these slippery little fellas in our squid masterclass.
To clean the squid, grab the head and tentacles and give a sharp yank to detach them from the body. Pull the transparent quill from the tube and discard.
Remove the beak then cut off and discard the remainder (eye etc). Rinse the tentacles.
Pull the fins/wings off the tube body and remove the purplish black skin or membrane, remove the same from the tube.
Clean off any internal remains but do NOT soak.
Rinse all parts in cold water, pat dry with paper towel.
Slit each squid body along one side with a sharp knife to open up the squid then scrape away any bits left inside.
Using the weight of the knife (i.e. do not press down) score the inside with a tiny criss-cross hatched effect by cutting diagonally in two directions, to produce diamond shapes. Be careful not to cut all the way through the flesh.
Then griddle the scored squid on a hot oiled griddle for 30-40 seconds on each side.
Alternatively, if you want to make squid rings prepare the squid as above, then instead of opening up the squid, slice it in to thin strips across the narrow end to create rings then fry on a hot oiled griddle.
Serve the squid with salad and sweet chilli dipping sauce.
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