Stuffing and Cooking Squid

You can stuff squid of all sizes; with larger squid slice the stuffed body across in thick slices after cooking, then arrange them on a serving plate surrounded by the sauce. With smaller squid serve a whole one to each person. You can even stuff very small squid and then poach them in a sauce so each serving contains several squid. If you like add the ink sac to the sauce you cook the squid in, to make it rich and black.

Clean and prepare the squid, leaving the bodies whole. Chop up the fins and tentacles to use in the stuffing.