Squid recipes
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This is the most popular of the tentacled, soft-bodied molluscs. Small squid are tender, but larger ones (30cm and over) need quite long cooking. Before cooking, cut off the heads (eyes) and tentacles, remove the transparent central 'bone' and pull out the dark coloured ink sac at the same time. Wash and pull off any visible outer skin.
Squid is well suited to stuffing; it is also good thinly sliced (body and tentacles), coated, and deep fried. Alternatively, slice and poach in a little white wine or seasoned milk, chill and mix with peeled prawns, cockles, mussels, and white crabmeat as a seafood salad.
