How to Clean and Prepare Squid

Rinse the squid thoroughly under cold running water. Holding a squid body firmly in one hand, grasp the tentacles at the base with the other. 1. Gently but firmly pull the head, which is just above the tentacles, away from the body. As you do this, the soft entrails will come away with it. 2. & 3. Using a sharp knife, cut the tentacles from the head of the squid. Remove and discard the hard beak from the center of the tentacles and reserve the tentacles. Gently remove and reserve the ink sac, then discard the head. 4. Peel the purplish membrane away from the body with your fingers and discard. 5. Pull out the “quill” in the center of the body and discard. Wash the body well in cold running water. Cut the body (tube), flaps, and tentacles to the desired size, or leave whole. When cooking squid there is no in-between. Either you cook them very briefly or else simmer for a long time. Anything in-between results in tough, rubbery, and chewy squid!