The best loved cephalopod, squid has a firm texture and a strong flavour. Also known as calamari, squid range in size from 100g to 1kg.
Once cleaned and prepared, the body (or tube) can be good for stuffing and steaming or baking. Small whole squid can be grilled, pan-fried or griddled, while large squid can be opened out flat, scored and cut into pieces with the tentacles for stir-frying.
Squid ink is widely used in making pasta and risotto, giving it a rich black colour and a delicious fishy taste. It freezes well and can even be sold separately, so you don’t need to buy squid to get it.
Text by Seafish