1.- Take your squid and remove the head.
2.- Place your hand inside the tube and remove all of the entrails.
3.- On the dorsal surface there is a cellophane backbone. Gripping tightly remove this from the tube of the squid.
4.- Slide your thumb and forefinger between the flaps and tube and remove the flaps. With the flaps should go most of the skin. This may take time to master.
5.- Poke the pointy end of the tube through the body and turn the body inside out.
6.- Remove the last of the skin and entrails.
7.- Wash the tube thoroughly and slice into rings or strips.
Cooking the squid is quite a simple proposition. Here are a couple of different methods.
1.- Lightly dust the rings in flour then place them in the fridge for 2 hours.
2.- After 2 hrs coat each ring in egg and milk and then coat them in your choice of breadcrumbs or Kelloggs cornflake crumbs.
3.- Preheat some solidified oil and add the rings when they will sizzle immediately after you put them in the oil.
4.- Cook them for 45 seconds and then remove them.
5.- Drain them on absorbent paper before serving.
1.- Slice the squid finely and add a little oil to the bbq hotplate.
2.- Once the hotplate is hot add the seasoned squid pieces.
3.- Cook them for 1- 1 1/2 minutes and then serve.
To season the squid you should place them in a bag with a small amount of mixed herbs, mild chilli powder and olive oil. Shake it vigorously and then follow the above steps. The flavour may be enhanced if cooked with seasoned onion rings.
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