Cleaning squid and calamari

AT A GLANCE

  • Serves 1 people

All you need to clean squid is a sharp eye and an even sharper knife. And, of course, an apron.

  • 1 squid or calamari (about 150gm)
01   Remove innards from squid by pulling tentacles from the body.
02   If using ink, carefully remove ink sac in one piece from innards and set aside.
03   Cut across head, underneath eyes to separate tentacles in one piece (discard innards and eyes). Push tentacles outwards, squeeze beak out and discard.
04   Slice off wings from body with a sharp knife and remove.
05   Remove skin on body by running your finger underneath skin, separating it from flesh, then peeling off in one piece and discarding. Remove skin from wings, trim tough flesh and set aside.
06   Remove backbone from tube.
07   Open tube and scrape and discard insides.
08   Score halfway through flesh with a knife in a crosshatch pattern (take care not to cut all the way through) or as specified in recipe.

Topics:

HOW-TO, SEAFOOD, CALAMARI, SQUID, MASTERCLASS, SUMMER

Recipe:

LISA FEATHERBY

Photography:

CHRIS CHEN

Styling:

LISA FEATHERBY

FEATURED IN

Feb 2009

Feb 2009

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