Squid
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The squid most often used in cuisines around the world can reach a size of up to 60 centimetres long. The body of the squid is enclosed with a mantle to which the swimming fin is attached on either side. The squid has ten tentacles located around its beak of which two are longer than the rest. The two longer tentacles are used for feeding. The other tentacles are used to catch prey which the squid devours with its hard beak, hidden under the mantle.
Season: February to October.
Flavour combinations: basil, citrus, courgette, dashi, garlic, galangal, spring onion, olive oil, tomato, oregano, sweet pepper, parsley, rice oil, chilli pepper, Indonesian bay leaf, fennel.
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Become a memberSquid and black sambuca bouillon
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Become a memberConfit of squid ‘escabeche style’
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Become a memberStir-fried squid
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Become a memberInk sauce
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Become a memberSquid stuffed with risotto and fried tentacles
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Become a memberCleaning squid
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Become a memberCrispy squid rings with salt, pepper, coriander, and fennel seeds
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Become a memberPasta sauce with squid, tomato, and basil
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Become a memberSquid cooked sous vide with tarragon and lemon
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Become a memberSquid tagliatelle cooked sous vide
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Become a memberVacuum-marinated squid
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Become a memberVietnamese pancakes (bánh xèo)
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