For most of us, if a food requires more intricate prep than a rinse under the faucet and couple quick chops, that’s a good enough reason not to cook with it. However, David Seigal, executive chef at The Lobster Place and Cull & Pistol, has come to the rescue for all the squid-fearing cooks at home. Squid is mild-flavored, and it’s great fried, baked, or sautéed with a variety of ingredients, depending on the season. Now you no longer have to miss out on fried calamari or stuffed squid recipes because you’re just not quite sure what to do with the slimy little creature. Throw on a pair of latex gloves, and follow Seigal as he swiftly slices and washes a squid.
Once you have your squid, start by removing the top fin and peeling off the skin. Next, gently remove the spine and gust from the head (don’t worry, it’s not as gruesome as it sounds!). Once the body and tentacles are separate, cut the tentacles just below the eyes and remove the beak from the tentacles. Lastly, wash the body of the squid and the tentacles, and now your squid is all ready to go.
Not sure what to make out of your clean squid? Try out some of our favorite calamari recipes here.