Poached Squid

• 8 Port Lincoln squid, about 200–250 g (7–9 oz) each
• 2

Clean the squid by first removing the head and tentacles and setting them aside for another application. Remove the wings and skin from the squid, and remove the gut and cartilage to leave a cleaned tube.

Place the squid onto a board and, using a sharp knife, cut open from head to tail to make 1 flat piece. Use a cloth to remove any excess sinew and trim each squid into a