Points to remember

  • Pull out the tentacles from the main body. Cut just below the eye and discard the innards. Discard the beak and then trim the long tentacles level with the rest.
  • Pinch the two fins together, thread thumb underneath and pull them away from the body, along with the membrane and discard.
  • Pull out the shell or 'quill' and then remove the innards using the back of a knife.
  • Cut the squid open, and scrape any more innards out and discard. Cut into slices, or score the squid and cut into pieces.
  • You can now cook the squid. Frying is a popular method - squid pieces just need to be cooked for 30-40 seconds on a very high heat. Serve immediately.
Advertisement
TIPS
PREPARING SQUID

When frying, don't place too many pieces in the pan at once - they'll steam, overcook and become tough instead of staying tender.

PREPARING SQUID

Squid should be served immediately after cooking - it doesn't hold for too long or reheat successfully.

Comments, questions and tips

Choose the type of message you'd like to post

Choose the type of message you'd like to post
Advertisement
Advertisement
Overhead shot of a Mindful Chef recipe box

Exclusive: 20% off Mindful Chef

Save 20% on your first two curated recipe boxes.

Claim the offer
Advertisement