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How to Cook Squid

Squid can be eaten whole, sometimes stuffed or cut in rings or strips. Strips should be cut lengthwise for a more tender texture. The edible parts of the squid are the tentacles, the coat that forms its body, as well as the ink that is often used to flavour fresh pasta or sauces.

Select squid

You should buy small squids, which are more tender than large ones. Select squids at least 10cm long if you wish to stuff them.

Clean squid

With one hand, hold the body firmly over a sink. With the other, pull on the tentacles. The head and viscera should follow.
With your fingers, remove the transparent plastic-like quill and discard.
Remove the greyish pink membrane that covers the body and fins and discard.
Rinse the squid with water.
Using a knife, remove the fins from the body.
Separate the tentacles from the head by cutting just below the eyes. Discard head.
Turn tentacles inside out to remove the round beak at the base and discard.

Prep squid

Before starting a recipe, wash squid thoroughly with water, drain and pat dry.
To remove excess humidity in the mollusc, drop squid in a hot non-stick pan for two to three minutes, depending on the size of the squid. This measure is particular useful if you wish to fry flour-coated squid to avoid any oil splattering.
As a main meal, calculate three or four squid per person.

Cook squid

Cooking time must be short to prevent flesh from hardening and losing its flavour.

Deep-fry squid

Cut squid into rings.
Marinate for 30 minutes in a little lemon juice and oil, salt and pepper.
Dry rings with a clean cloth.
Dredge squid in flour, then in beaten egg, then again in flour or breading mixture (beaten egg, flour and water).
Fry rings in hot oil until golden.

Make stuffed squid

Clean 12 squid.
Dice tentacles.
Reserve 8 cleaned squid and dice 4.
In a casserole, heat olive oil and cook garlic and diced zucchini on medium heat.
Bring heat down to medium, add diced squid and diced Italian tomatoes.
Cook 1 to 2 minutes.
Add a few cooked mussels and cooked rice. Season and mix well. Let cool.
Stuff the 8 remaining squid with the mixture and using toothpicks, secure close.
In a pan, heat oil and sear the squid for 2 minutes on each side.
Serve squid with homemade tomato sauce.