How to Cook Squid — Tasty and Simple

Cooking method

1. Step 1:

   

   Gather everything you'll need: squid bodies. They're usually sold frozen, so thawing them right matters. Straight from the freezer, move them to the refrigerator (about 40°F / +5°C) for 6 hours, then finish thawing at room temperature. Thawing this way keeps the most nutrients intact.

2. Step 2:

   

   The squid also needs a good cleaning. Mine is already half-cleaned. With uncleaned squid, the first thing to remove is the thick pinkish outer skin — mine are bodies that already have that off. After that, there's a thin, transparent membrane to peel away as well, and the innards to pull out. To make peeling easier, use hot water — the skin slips off in one piece. Keep in mind there's a membrane inside the body too.

3. Step 3:

   

   Now the all-important cooking. Bring a pot of water to a boil and salt it lightly. Once it's boiling, drop in the cleaned squid bodies. Cook them for no more than 2 minutes — 1.5 is even better. If you overcook squid, it turns tough and rubbery, and then you'd have to simmer it another 2 hours to soften it again. Keep that in mind!

4. Step 4:

   

   Take the squid out, let it drain, and cool it slightly. With a thin, sharp knife, cut the cooked bodies into rings.

5. Step 5:

   

   If you like, squeeze lemon juice over the rings. If you're juicing a fresh lemon, rinse it first in very hot water — it'll give up far more juice. Bottled lemon juice works fine too.

6. Step 6:

   

   Season the squid rings with pepper — any ground pepper works: black, white, red, or a lemon-garlic pepper blend.

7. Step 7:

   

   These rings make a great appetizer — delicious hot or cold. Enjoy!