How to prepare squid
Learn how to prepare squid for deep-frying, slow cooking, barbecuing and pan-frying. See our expert tips and techniques.
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.
Ad
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
Be the first to comment
We’d love to hear how you got on with this recipe. Did you like it? Do you have suggestions for possible swaps and additions? Or simply ask us your questions...
Ad
Ad
Related guides
Best ever chocolate brownies recipe
A star rating of 4.8 out of 5.2783 ratings
Banana bread
A star rating of 4.5 out of 5.2065 ratings
Chilli con carne recipe
A star rating of 4.8 out of 5.2830 ratings
Ad
You may also like
Best ever chocolate brownies recipe
A star rating of 4.8 out of 5.2783 ratings
Banana bread
A star rating of 4.5 out of 5.2065 ratings
Chilli con carne recipe
A star rating of 4.8 out of 5.2830 ratings
Chicken & chorizo jambalaya
A star rating of 4.8 out of 5.2822 ratings
Spiced carrot & lentil soup
A star rating of 4.6 out of 5.1455 ratings
Lemon drizzle cake
A star rating of 4.7 out of 5.3028 ratings
Slow-cooker puttanesca squid
A star rating of 5 out of 5.3 ratings
Ultimate chocolate cake
A star rating of 4.7 out of 5.1485 ratings