Squid

What it is

Squid is a cephalopod sold as the tube and tentacles, cleaned or whole. The white tube is the body, which slices into rings or opens flat to score, and the tentacles are sweet and worth keeping. We clean it and slice it into rings for you at the counter.

Why choose it

Squid is quick, cheap and versatile, and it takes strong flavours well. Cook it fast for salt and pepper squid and calamari rings, or cook it slow in a braise or a stew, and either way it comes out tender. A little goes a long way.

How it tastes

Mild, sweet and faintly of the sea, with a firm, springy bite that softens with the right cooking. The rule with squid is fast or slow, as anything in between turns it rubbery. Done well it is tender and clean.

How to cook it

Two ways work. Fast, over high heat, flouring rings and frying for 1 to 2 minutes for salt and pepper squid, or searing scored tube for under a minute. Slow, gently braising in a tomato or wine sauce for 30 to 45 minutes until it turns tender again. To clean, pull the head from the body, remove the clear quill, peel the membrane, cut out the beak and keep the tentacles. We clean it for you at the counter.

What goes with it

Salt, pepper, chilli and lemon for the fried version. Garlic, parsley and aioli. Tomato, white wine and chilli for a braise. Chorizo and paprika.

How long it takes

Fast cooking is 1 to 2 minutes for rings and under a minute for seared tube. Slow cooking is 30 to 45 minutes in a sauce. Cleaning takes a few minutes, or none if we do it. Have everything ready before you start the fast method.

Nutrition

Squid is high in protein and low in fat before frying, and it carries selenium, B12, copper and zinc. Fried in batter it gains calories, so grill or braise it for a leaner plate.

Sustainability

Ask at the counter for the day's sourcing. We can tell you what we have, clean it however you like and suggest the cut for frying or braising.

Where to buy it

At the counter at 18 Barnes High Street, cleaned and sliced to order and priced by weight. Collect the same day in Barnes, or order by 1pm for next-day delivery across London and the UK, with free UK delivery over £60 and free local delivery for neighbours.

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Common questions

How do I stop squid going rubbery?

Cook it fast or slow. Over high heat it needs 1 to 2 minutes, and no more, before it toughens. Cooked slowly in a braise it needs 30 to 45 minutes to turn tender again. The rubbery texture comes from cooking it for the few minutes in between.

How do I clean squid?

Pull the head away from the body, which draws out most of the innards, then remove the clear plastic-like quill from inside the tube, peel off the purple membrane and rinse. Cut the tentacles free above the eyes and squeeze out the hard beak. We clean it for you if you would rather skip it.

What is the difference between squid and calamari?

They are the same animal. Calamari is the Italian name, and on menus it usually means squid cut into rings, coated and fried. Buy it as squid at the counter and cook it as calamari at home.

Can I eat the tentacles?

Yes. The tentacles are sweet and tender and cook the same way as the rings. Keep them whole for frying or braising. Just make sure the hard beak in the centre of the tentacles has been removed.

Can I freeze squid?

Yes. Squid freezes well for up to three months and some cooks find freezing helps tenderise it. Freeze it cleaned, and defrost in the fridge overnight. Do not refreeze squid that was sold defrosted.

How do I order squid for delivery?

Order by 1pm and we deliver next day across London and the UK, with free UK delivery on orders over £60 and free local delivery for neighbours. You can also collect the same day in Barnes. We are open Tuesday to Saturday, 9am to 4pm, and hold a five-star food hygiene rating.