Remove the 'beak' from the tentacles - it resembles a small white piece of bone with a hole in the middle. The tentacles and squid body can both be used in cooking. Squid must either be cooked ...

Add the olive oil, garlic paste and chilli. Cook for a minute or two, until the garlic just begins to brown. Add the prepared squid to the pan and stir for a couple of minutes. Season with sea salt.

Calamari is a seafaring delicacy – a delightful, slightly sweet, overarchingly tender strip of seafood that can be served in ...

the squid bodies are cleaned, stuffed with a flavourful mixture of minced pork and mung bean noodles with spring onions, fresh coriander and fish sauce, then simmered until cooked. To serve ...

This method yields a beautifully delicate result, perfect when you can find sparklingly fresh small squid at the market ... add fresh flavour is to coat the cooked food after it comes off.

In a small bowl, thoroughly combine the salt ... Scoop the pieces from the wok and drain them on paper towels. After cooking all the squid, pour off as much oil as possible from the wok, but ...

Heat a griddle pan to very hot, brush with a little groundnut oil and then cook the squid for 30 to 45 seconds on each side until golden. Place on a plate and leave to cool. Add the monkfish to ...