How to Clean Squid

Today we will learn how to clean squid, tasty cuttlefish-like molluscs that can be left whole and stuffed, or sliced ​​to be fried or used to prepare excellent sauces! I realize that cleaning shellfish in general may be unpleasant for some people, but once you get the hang of it, I can assure you that it will be a trivial and easy operation! Let's find out how to clean them together.

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Identity Card of the Recipe

• 83 KCal Calories per serving

• Ingrediants

  • About 350 g (1 medium) of squid

  Materials Needed

  • Chopping board
  • Knife
  • Strainer (optional)

  Preparation

  Did you know that
  Squid are cuttlefish-like mollusks, equipped with a sac (body), a head with tentacles and two triangular fins. At the time of purchase, the squid should have red-violet shades: as the mollusk ages, this color is lost, taking on an increasingly lighter color. The squid can reach up to 40 cm in length, but there are also some very small size.

  1. Wash the squid in running water.
  2. Using two hands, but without too much energy, separate the tentacles from the rest of the body: by doing so, you can remove part of the entrails because they are attached to the head.
  3. Remove the cartilage pen inside the pouch.
  4. Empty the bag from the other residues of the entrails and the ink pocket, then wash the squid in running water, freeing it from the internal membranes.

  The alternative method
  If the squid was bought fresh, it is possible to clean them with a different method.
  To facilitate the detachment of the entrails from the body, semi-freeze the squid for 30 minutes: in this way, the entrails will become solid and the detachment will be very simple!

  5. Proceed with the elimination of the skin: cut the squid and pull the skin with your hands. With a knife, cut the fins and remove the skin following the same procedure.
  6. Those who wish can turn the bag over and wash the inside with cold water.
  7. Now devote yourself to cleaning your head. Clean the clump of tentacles from the head and entrails that have remained attached. Press the tentacles in the center to remove the rostrum (tooth). Cut the head at eye level.Rinse the head and the bag in water: the squid are ready for cooking.
  8. Depending on the type of preparation you want, you can cut the squid into rings (ideal for frying), book-shaped (for stewing) or leave the bag whole to fill it as you like.
  9. Clean squid can be stored in the fridge for a day or, if purchased fresh, it can be frozen and consumed after a month.
  10. For cooking times, large calamari take 30-40 minutes, while smaller ones, softer and more tender, are cooked in 15-20 minutes.

  Alice's comment - PersonalCooker

  Come on, the cleaning wasn't that bad, do you think? The squid cleaning sequence is valid for most cephalopod molluscs: just a little experience and then the procedure will be child's play!
  Also find out how to clean octopus!

  Nutritional values ​​and Health Comment on the recipe

  Squid are low-calorie ingredients of animal origin, rich in proteins with a high biological value and low in fats and carbohydrates. They lend themselves to any diet, even if it is necessary to use them in small portions in case of digestive difficulties or hypercholesterolemia; It is also advisable to pay attention to any allergic reactions in hypersensitive individuals.
  The average portion of squid (theoretically boiled) ranges from 150 to 300g (125-165kcal).