Fresh-Frozen Plump Raw Squid

Whole small squid, laid out with the tentacles and side fins intact. The skin is a mottled pinkish-brown over a pale body, speckled with fine dots; one shot has them cut into rings and pieces, the flesh inside white and glossy.

Squid like this takes very little cooking — a minute or two in a hot pan, or a quick blanch. Past that it turns rubbery. Score the bodies and grill them, or cut them into rings and fry them.

• Whole, tentacles and fins on
• Mottled pinkish-brown skin, white flesh
• Fry, grill or blanch briefly
• Keep the cooking quick — it toughens if overcooked

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.