How to Clean Whole Squid
Working with whole squid is cleaner than it looks once you understand the anatomy. Most of the process relies on using your hands to detach parts rather than over-relying on a knife.
Commit to the pull
Keep a bowl of ice water nearby to rinse pieces as you go; cold squid is firmer and easier to handle than room-temperature squid.
- Sharp paring knife
- Large cutting board
- Large bowl with ice water
What goes in.
- 2 lbfresh whole squid
The internal quill
The quill is a clear, plastic-like strip running down the length of the mantle. You must pull this out firmly before washing the interior, or it will remain in your finished dish like a piece of inedible cartilage.
The method.
Remove the head and tentacles
Hold the mantle firmly in one hand and the head in the other. Pull steadily. The head, tentacles, and internal organs should slide out of the mantle in one piece.
Clean the tentacles
Use your knife to cut just below the eyes. Discard the eyes and the ink sac. Squeeze the center of the tentacles to pop out the hard, beak-like structure.
Clear the mantle
Reach into the mantle tube and feel for the long, transparent quill. Pinch it between your thumb and finger and pull it out. Rinse the interior of the tube thoroughly under cold water to remove any remaining innards.
Peel the skin
Use your fingernails to catch the edge of the purple-mottled skin. Peel it back toward the tail. The tube should look stark white when finished.
Other turns to take.
Stuffed Squid
Keep the mantle whole rather than cutting it into rings. Stuff the tube with seasoned breadcrumbs, herbs, and chopped tentacles.
Squid Rings
Once cleaned, lay the mantle flat and slice crosswise into 1/2-inch thick circles.
When it doesn't go to plan.
If the skin is slippery, use a paper towel to get a better grip while peeling.
Do not discard the tentacles; they are often more tender than the mantle when quickly seared.
If you accidentally rupture the ink sac, wash the squid under running water immediately to prevent staining.
The ones that keep coming up.
Can I leave the skin on?
You can, but it has a tough, rubbery texture when cooked. Peeling it yields a much more uniform mouthfeel.
How do I know if the squid is fresh?
The skin should be vibrant with purple and brown spots, and the flesh should feel firm, not slimy or mushy.
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