Squid is now often sold cleaned and prepared, fresh or frozen, and is one of the easiest seafood to tackle, as it has no readily identifiable innards. It is available in a range of size, from 10-25 cm. although any that measure more than 18 cm will be very rubbery. The Southern Calamari is the most tender species.

Medium-sized squid can be sliced for frying, either shaken in flour or in a light batter. Smaller ones can be served in seafood salads and stir-fries as they require scarcely more than blanching to cook. Larger ones are usually quite tough and chewy, but can be stuffed and baked.

** Asian Recipes **