Squid are a fantastic, yet often overlooked source of protein. Most people never eat it other than crumbed and deep fried as calamari, and yet it is incredibly versatile.
The secret to keeping it tender is to cook it very quickly over high heat. You can either marinate it beforehand, or dress it with flavours when it's hot off the grill. It's lovely with Asian flavours such as garlic, lemongrass and chilli, or stuffed with pork and basil and baked in a tomato sauce if you're feeling a little more Mediterranean. Either way, it's one of my favourite seafoods, and when it's in season, it's remarkably affordable too - particularly if you buy them whole.
I know a lot of people don't know what to do with them, let alone clean them (even the lady at the supermarket who sold them to me asked what I do with them), so I thought I'd make up a short video to show you how quick and easy it is to clean them.
If you're still looking for ideas, be sure to check out my Ika yaki recipe, which is my take on a Japanese style bbq squid. It's positively luscious!!
Cindy Kennedy is a Nutritional Medicine Practitioner & Clinical Herbalist who lives and breathes Hashimoto’s on a personal and professional level. Her true passion lies in turning gluten and dairy-free living from a restricted diet into a delicious and abundant family-friendly lifestyle.