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2
Easy
By Pauline Nguyen, Luke Nguyen and Mark Jensen
Published 2007
Lay the cleaned squid on a cutting board, insert your knife into the top edge of the body and run the knife down to the bottom of the squid. Fold it open as you would a book.
Working from the top-right of the squid to the bottom-left, score diagonal slices in the flesh, making sure not to penetrate through. Turn the squid 180 degrees and repeat the diagonal slicing so you now have a cri
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