If you’re planning to whip up some salt and pepper squid or a light summer salad, it’s worth following these easy (but important) tips when handing this type of seafood.
If it still remains, remove the quill by pulling it out (the hard, transparent piece of cartilage inside your squid).
Using a sharp knife, cut the squid hood in half lengthways down the seam.
Open the squid out, so that the inside of the tubes faces up.
Score the flesh in a criss-cross pattern, just marking the flesh and not cutting through it.
Thread squid onto soaked skewers, ready for barbecuing.
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