The best loved cephalopod; Squid has a firm texture, and a strong flavour. Also known as Calamari, Squid range in size from 100g to 1kg. Once cleaned and prepared, the body (or tube) can be good for stuffing and steaming or baking, small whole Squid can be grilled, pan-fried or griddled and large Squid can be opened out flat, scored and cut into pieces with the tentacles for stir-frying. Cleaning and preparing Squid: Pull the body from the tentacles. Cut the head from the tentacles just below the eyes and discard (though you may want to save the ‘ink’ sack if you can find it - invariably they will have ‘shot’ it on capture). Squeeze out the ‘beak’ from the centre of the tentacles. Remove the quill from inside the body (looks like a piece of transparent plastic), wash it out and then wash off the membrane on the outside. Then cut the fins from the body, which like the tentacles, can be kept and used. Squid and Cuttlefish ink is widely used in making pasta and risotto, and gives a rich black colour and a delicious fishy taste. It is even be sold separately in sachets, so you don’t need to buy Squid to get it!