It's simple to prepare squid at home, but it can seem daunting if you've never done it before - especially when you could end up with squid ink on your fingers...
It's a messy job, but worth it if you come across some of the freshest squid and want to make the most of it.
Watch our step-by-step video to see exactly how it's done.
Of course, you can always ask your fishmonger to do it for you - but with this simple guide, you won't have to.
1. Cut the tentacles just above the eyes, being careful not to cut into the ink sack, then set aside.
2. Gently remove the quill, which looks like a clear plastic stick that can be pulled out carefully and discarded.
3. To remove the skin, push behind the ‘ears' of the squid, turning as you go to peel off the layer to discard. You should be left with a smooth squid tube.
4. Use your fingers to separate the innards from the inside of the squid, then carefully remove and discard. It's a little messy, but that's normal.
5. Go back to the tentacles and cut just below the eyes and discard the top.
6. Pop out the beak and discard that too.
7. Chop the tentacles to the same length as the tentacles. And you're ready to cook!
There are so many ways of cooking squid, including frying squid rings at a high heat for around 30 seconds and serving simply with lots of salt and pepper. Take this up a notch with our easy recipe for squid with chilli, lime and coriander dressing. For something more adventurous, try Mediterranean stuffed squid, which is packed with minced pork and served with tomatoes and punchy olives. Or make a Vietnamese squid and prawn salad with fresh mint, which makes an impressive dinner party starter with its fresh flavours.
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