Squid

Store fresh squid on ice in the coldest part of your fridge and use within 24 hours. Freeze whole or cleaned for longer storage. Thaw in the refrigerator before cooking.

Cook squid quickly over high heat (1–2 minutes) or slow and low (30+ minutes) to avoid a rubbery texture. Medium heat and medium time often result in toughness.

Remove the thin purple skin by rubbing under cold running water before cooking.

Squid ink (from the ink sac) can be used to color and flavor pasta, risotto, or sauces.

Score the body in a crosshatch pattern before grilling or pan-frying for better texture and presentation.

Garlic, olive oil, lemon, and parsley (classic Mediterranean)

Soy, ginger, sesame, and chili (Asian-inspired)

Tomato-based sauces and risotto

White wine, onions, and herbs like oregano and basil

Cooking squid at medium temperature for 5–20 minutes makes it tough; use high heat for speed or low heat for stewing.

Forgetting to remove the clear quill (cartilage) from inside the body before cooking.

Not patting squid dry before frying, which prevents proper browning and can cause splattering.