Squid – Preparing and Cooking

Placing squid in milk is one of many possible ways to create a tenderer result, but we feel none really works compared with the way we treat the squid at Pier. We clean the squid, cut along one side to open it up, then scrub it with a fine kitchen scourer. The squid has a thin membrane on each side of the flesh, and if you remove this the squid will be soft and tender and melt in the mouth when eaten. It is a slow and tedious process but the result is well worth the effort. Once scoured, score the underside of the squid using a sharp knife. Slice the squid on an angle, cutting halfway through and evenly into the flesh. Once complete, turn the squid 180 degrees and cut in the opposite direction. This will give you a crisscross pattern on one side of the squid.