Squid

Squid is very popular in southern France, Spain and throughout the Mediterranean. Although great quantities are landed in the West of England, most of the catch goes for export. The demand in Britain is negligible, apart from Chinese and Italian restaurants, which is a pity because squid is a tasty and versatile food, and not expensive.

I suppose that on first sight squid can be a bit offputting; if cleaned correctly, however, it is very easy to use. Start to prepare the squid by cutting off the tentacles and head (1). You will be left with a sort of purse. Plunge your hand into this purse and pull out the intestines. (This slightly messy task may well have been performed by your friendly fishmonger.) Remove the ‘plastic’ bone, which is rather like a corset stay or collar stiffener (2). Now rinse well underwater and peel off the thin outside film (3). Cut the purse lengthways and you are left with two sheets of white flesh. Trim the two pieces into rectangular shapes (4). Now you are ready to cook. Smaller squid are excellent for frying; the larger specimens are better used in recipes which involve a longer stewing process.