Ingredients
4 Courgettes
4 Courgettes
4 Courgettes
4 Tomatoes
4 Courgettes
4 Courgettes
2 Onions
4 Courgettes
A Bunch of Flat-Leafed Parsley
A Bunch of Flat-Leafed Parsley
Squid (From Frozen 2 Minutes in Boiling Water)
A Bunch of Flat-Leafed Parsley
A Bowl of Olives
Squid (From Frozen 2 Minutes in Boiling Water)
Squid (From Frozen 2 Minutes in Boiling Water)
Squid (From Frozen 2 Minutes in Boiling Water)
Squid (From Frozen 2 Minutes in Boiling Water)
Squid (From Frozen 2 Minutes in Boiling Water)
Preparation Instructions
(HOW TO CLEAN SQUID)
1 Grasp the squid tail in one hand and the head in the other. Firmly pull apart with a slight twisting motion.
The head and innards should easily slip out of the body.
2 The tentacles and body tube are edible. The head behind the tentacles and the innards are discarded.
3 The ink from the sac is a gourmet's delight and is used as an added flavouring in many recipes. The tentacles are perfectly edible. Sever them from the head just below the eyes. Remove and discard the beak from the centre of the tentacles. Inside the body, you will feel a long, thin sliver of cuttlebone, which must be removed and discarded.
The outer coloured skin can be scraped or rubbed from the body tube under running water, leaving the white meat. On smaller, more tender squid, it is not necessary to remove the outer skin, but on larger squid, the skin tends to toughen with cooking.
4 Rinse meat and tentacles inside and out under cold running water.