Squid can be used in a variety of different ways. The most common preparation is to cut it into rings which are either coasted in a light batter or breadcrumb or served with a mayonnaise style dip.
I like to prepare it braised in a red wine and tomato sauce where it’s slowly cooked until tender and the rich sauce has thickened it’s finished with chopped parsley and some lemon juice.
If you are preparing fresh squid then you need to remove the plastic looking quill, from the inside of the body. The tentacles are aso edible but you need to also remove the squid’s small but sharp beak which is located at the mouth. It’s other great use is the squid ink, which is often sold in small sachets. The ink is most commonly used to make delicious black coloured risotto or a fish stock based sauce Nero.
200g white beans soaked for 24 hrs
12 squid tubes (cleaned)
100g chorizo sausage (cut into 2cm dice)
1 red onion (peeled and cut into a 2cm dice)
1 medium hot chilli (peeled, deseeded and finely diced)
1 red pepper (peeled, deseeded and cut into 2cm dice)
2 plum tomatoes (peeled, deseeded and cut into 2cm dice)
Handful of fresh coriander stalks removed
2 tablespoons of olive oil