How to prepare squid

How to prepare squid
 
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Ingredients

Ingredients
Method
 
Squid can be bought ready-prepared from your fishmonger, but if you want to have a go at preparing it yourself, here's what to do. Place the squid on a clean chopping board and pull its tentacles straight so they're all in a line pointing away from its body. Trim the two longer tentacles so they are the same length as the other ones, and then cut the clump of tentacles off just below the eye. If there's a small hard lump in the middle of the tentacles, pull it out and throw it away. This is the squid's beak and it isn't edible. The eyes are attached to the squid's insides, which are tucked inside its large, tubular head sac. If you pull the eyes gently, they should come away and bring all the insides with them. In the head, there should also be something that looks like a transparent plastic feather. This is the quill and it needs to be pulled out and thrown away with the guts. Pull all the icy blue-white membrane off the outside of the squid, give it a good rinse inside and out and pat dry.

It can now be stuffed, if that's what you plan to do with it, but if you want to grill or fry it, it's a good idea to open the squid out and score it. This tenderizes it and makes it curl up nicely when cooked. To do this, lay the squid head flat on the chopping board and push a knife inside it until it can't go any further. Cut open one side of the squid's head, as if you were opening a book, and it should open out in one piece on the board, with the inside surface facing up. Very lightly score this surface with a sharp knife, making sure you don't cut right the way through. It's now ready to go.

How to prepare squid

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This recipe was uploaded by jamie

 
 
Squid can be bought ready-prepared from your fishmonger, but if you want to have a go at preparing it yourself, here’s what to do.

Method


Squid can be bought ready-prepared from your fishmonger, but if you want to have a go at preparing it yourself, here's what to do. Place the squid on a clean chopping board and pull its tentacles straight so they're all in a line pointing away from its body. Trim the two longer tentacles so they are the same length as the other ones, and then cut the clump of tentacles off just below the eye. If there's a small hard lump in the middle of the tentacles, pull it out and throw it away. This is the squid's beak and it isn't edible. The eyes are attached to the squid's insides, which are tucked inside its large, tubular head sac. If you pull the eyes gently, they should come away and bring all the insides with them. In the head, there should also be something that looks like a transparent plastic feather. This is the quill and it needs to be pulled out and thrown away with the guts. Pull all the icy blue-white membrane off the outside of the squid, give it a good rinse inside and out and pat dry.

It can now be stuffed, if that's what you plan to do with it, but if you want to grill or fry it, it's a good idea to open the squid out and score it. This tenderizes it and makes it curl up nicely when cooked. To do this, lay the squid head flat on the chopping board and push a knife inside it until it can't go any further. Cut open one side of the squid's head, as if you were opening a book, and it should open out in one piece on the board, with the inside surface facing up. Very lightly score this surface with a sharp knife, making sure you don't cut right the way through. It's now ready to go.
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