I love seafood but honestly, I prepare it little at home and prefer (cleverly) when I go to the sea in Romagna, to book a table in an inexpensive place near Ravenna and gorge on fried and hot and cold appetizers!

Squid are mollusks that require thorough cleaning that I preferred to have done by the expert hands of the fishmonger because it requires

1) wash the squid well;

2) separate the tentacles from the rest of the body by hand, thus also extracting the innards,

3) remove the internal cartilage;

4) thoroughly empty the pouch and rinse the squid well;

5) now remove the skin by incising and pulling it easily with your fingers;

6) now clean the head well by removing the beak.

CLEANED SQUID can be stored in the refrigerator for one day and also frozen and consumed after 30 days.

LARGE SQUID are generally cooked in about 40 minutes, while smaller ones in about 15/20 minutes. For cooking times, large squid require 30-40 minutes, while smaller, softer, and tenderer ones are cooked in 15-20 minutes.

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I opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!

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HERE IS THE RECIPE FOR GRILLED MARINATED SQUID but I’ll also leave you with other sea recipes with these “fish” as the main characters!

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