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 ...

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 ...

Generously season 4 medium or 8 small squids (tentacles removed), then fry for 30-60 seconds on each side until firm and ...

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

Set a small pot over medium heat and add 2 tablespoons ... Add pineapple, ½ cup cilantro, jalapeño and a little less than half the garlic; cook until garlic softens but doesn’t color, about ...

Learn about Japanese home cooking with Master Chef Saito, based on traditional Japanese cooking techniques! Featured recipes: (1) Squid ... egg yolks in a bowl or a small pot with the seasonings ...

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 ...

Heat the oil in a small sauté pan over a medium-high heat ... Add the squid, stir gently to submerge, and put a lid on the pan. Leave the squid to cook gently for 3–4 minutes.

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.