Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: How to clean and prepare squid for cooking.
Cleaning and preparing your own squid is actually very easy. They might be akin to sea monsters and other unnamed murky creatures (cuttlefish, you're next!), but they're delicious and should feel as approachable as they truly are.
Either way, there are advantages: whole, uncleaned squid are cheaper, you can control the cut and size of your pieces (fun with cookie cutters?), you can harvest your own squid ink, and you’ll have little bits of leftovers you can save for making stock.
Here’s how to start.
Cut the head off of the body.
Inside the body cavity, there is a quill -- a cartilaginous item that acts as a backbone for this spineless cephalopod. To remove this, just feel around at the opening of the squid, and find the end of the quill.
Grab and pull out slowly. Feel around the squid body to make sure you got all of it.
Cut just underneath the eyes. Everything above the eyes can be thrown out, or used to make seafood stock (add some shrimp shells!).
Spread open the tentacles; in the middle of them, there is a beak that you will want to remove.
Pinch around it and pull off. It should come out pretty easily.
Your tentacles are done!
If you cut the head off, as we did, you’ll need to remove the rest of the insides. Many people use the back of a knife to push it all out. It may take a few swipes.
For an easier, “hands on” approach, just reach in and grab everything.
Inside here, you will find a small glossy ink sac. You can save this to make your own squid ink pasta, add it to a risotto, or use it in a Bloody Caesar.
Additionally, if you are going to cut the body into strips or squares, you can slip your knife into the body, make a long slit, and then pull the insides out.
Pull off the skin (optional, as it is edible). Many people suggest that you pull the skin off, but there are others that don't find it necessary. We pulled it off for this tutorial.
And pull off the wings -- or ears. The part of the wing that connects to the body should be cut off, as it gets tough. There is a little bit of skin on these as well.
The hard part is over!
Now, you can cut the body into rings...
...or strips, or squares.
Or leave it whole to stuff.
Want to use your squid in a recipe?
Do you have any tips for prepping squid? Let us know in the comments!
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