Get ready to unlock the secrets to cooking squid with a unique twist! This special recipe guides you through removing the ...

Squid or calamari is available most of the year fresh or frozen. It varies in size, from small specimens 5-7cm/2-3in in length, to larger ones of about 25cm/10in. Few shellfish fare so well when ...

If you want to save time, buy ready-prepared squid and this recipe is ready in minutes. First make the batter. Put both flours into a large bowl and slowly add the sparkling water, mixing to ...

Remove guts and cartilage. Rinse in cold water and drain well. This recipe is easily doubled to serve four, just sear the squid in batches with a little more oil. Heat half of the olive oil in a ...

To clean calamari, begin by holding the head firmly and pulling off the tentacles. Remove all remaining intestines including the long transparent cartilage. Cut the tentacles at the base of the ...

Many of these sour ingredients, such as kamias/bilimbi, are difficult to source outside the Philippines, so for this recipe ... When you’re cleaning the squid, you might find intact ink sacs ...

With its hint of chilli, crunch from the nuts and slight saltiness from the shrimp paste, this squid salad is a taste ... a quick toss in the pan. It is best served immediately.