2 medium squid usually does well for 4 people for a starter sized dish. I personally think a main course size of this would be overdoing a good thing!
These chaps are local, Hawkesbury River squiddies, beautifully fresh – see the bright clear eyes – and the fishmonger assured me that you don’t need to de-skin them, but the same instructions would apply to any squid.
In the picture above you can see the empty body, with the pale guts and transparent quill at the bottom. Any black stuff is the harmless (indeed, edible) squid ink.
You may need to remove the clear, plastic looking quill separately or it may come out with the guts. Discard the head, innards and quill.
See? Really clean, isn’t it. Easy. There’s a little bit of not unpleasantly slimy stuff to just pull away, (the vaguely under-done-egg-white looking stuff in the middle of the picture above) which you can do while rinsing it under running water.
Now slice the squid into bite sized pieces, rings or slices, makes little difference; unless you want it to look terribly posh, in which case you might want to stick to one or the other. The smaller the pieces, the faster they will cook. No need to score the slices, these squid are small and delicate and don’t need it. Everything here is edible. Don’t forget to trim off the ‘wings’ and use those too.
Now you’re ready to apply your favourite squid recipe!