I love fish but honestly, I don’t prepare it often at home. I prefer (smartly) to reserve a table at an affordable restaurant near Ravenna when I go to the seaside in Romagna and gorge on fried dishes and hot and cold appetizers!

Squid are mollusks that require perfect cleaning that I preferred to leave to the skilled hands of the fish counter clerk because it’s necessary to

1) wash the squid well;

2) detach the tentacles with your hands from the rest of the body, thus also extracting the innards,

3) remove the internal cartilage;

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

5) remove the skin by cutting and pulling it with just your fingers;

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

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

Large SQUID take generally 40 minutes to cook, while smaller ones take about 15/20 minutes. For cooking times, large squid require 30-40 minutes, while smaller, softer, and more tender ones are cooked in 15-20 minutes.

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