{"title":"Squid","description":"\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eSquid 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 \u003ca href=\"\/products\/squid-1\"\u003eclean it and slice it into rings\u003c\/a\u003e for you at the counter.\u003c\/p\u003e\n\u003ch2\u003eWhy choose it\u003c\/h2\u003e\n\u003cp\u003eSquid is quick, cheap and versatile, and it takes strong flavours well. Cook it fast for \u003ca href=\"\/blogs\/journal\/salt-and-pepper-squid\"\u003esalt and pepper squid\u003c\/a\u003e 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.\u003c\/p\u003e\n\u003ch2\u003eHow it tastes\u003c\/h2\u003e\n\u003cp\u003eMild, 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.\u003c\/p\u003e\n\u003ch2\u003eHow to cook it\u003c\/h2\u003e\n\u003cp\u003eTwo 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.\u003c\/p\u003e\n\u003ch2\u003eWhat goes with it\u003c\/h2\u003e\n\u003cp\u003eSalt, pepper, chilli and lemon for the fried version. Garlic, parsley and aioli. Tomato, white wine and chilli for a braise. Chorizo and paprika.\u003c\/p\u003e\n\u003ch2\u003eHow long it takes\u003c\/h2\u003e\n\u003cp\u003eFast 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.\u003c\/p\u003e\n\u003ch2\u003eNutrition\u003c\/h2\u003e\n\u003cp\u003eSquid 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.\u003c\/p\u003e\n\u003ch2\u003eSustainability\u003c\/h2\u003e\n\u003cp\u003eAsk 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.\u003c\/p\u003e\n\u003ch2\u003eWhere to buy it\u003c\/h2\u003e\n\u003cp\u003eAt 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.\u003c\/p\u003e\n\u003cp\u003e---\u003c\/p\u003e\n\u003ch2\u003eCommon questions\u003c\/h2\u003e\n\u003ch3\u003eHow do I stop squid going rubbery?\u003c\/h3\u003e\n\u003cp\u003eCook 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.\u003c\/p\u003e\n\u003ch3\u003eHow do I clean squid?\u003c\/h3\u003e\n\u003cp\u003ePull 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.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between squid and calamari?\u003c\/h3\u003e\n\u003cp\u003eThey 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.\u003c\/p\u003e\n\u003ch3\u003eCan I eat the tentacles?\u003c\/h3\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003ch3\u003eCan I freeze squid?\u003c\/h3\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003ch3\u003eHow do I order squid for delivery?\u003c\/h3\u003e\n\u003cp\u003eOrder 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.\u003c\/p\u003e","products":[{"product_id":"squid-1","title":"Squid","description":"\u003cp\u003eSquid has mild, sweet flesh with a firm, springy bite and a faint taste of the sea. The rule is fast or slow. Flash it over high heat for a minute or two, or braise it for 30 to 45 minutes until it turns tender again, and it toughens anywhere in between.\u003c\/p\u003e\u003cp\u003eWe sell it whole and cleaned at the Barnes counter, the quill, membrane and beak removed, with the tube ready to slice into rings or open flat and score. The tentacles are sweet, so keep them.\u003c\/p\u003e\u003cp\u003eFlour rings and fry them for salt and pepper squid, sear scored tube in a smoking pan for under a minute or braise it slowly with tomato, white wine and chilli.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313215344904,"sku":"FTS-SQUID-1","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_0264aaf6-5973-4fb7-a0e8-d3af88ca5244.png?v=1785180967"},{"product_id":"holmes-iqf-u5-squid-tubes-600g-1","title":"Holmes IQF U5 Squid Tubes 600g","description":"\u003cp\u003eLarge cleaned squid tubes at the U5 grade, individually frozen, 600g. Big tubes are the ones to score: open them flat, crosshatch the inside lightly and they curl into scrolls in a hot pan, cooking in under a minute. They are also the right size for stuffing and braising whole. Squid obeys one rule: under two minutes or over twenty, and nothing in between.\u003c\/p\u003e","brand":"Holmes","offers":[{"title":"Default Title","offer_id":58313240379656,"sku":"FTS-HOLMES-IQF-U5-SQUID-TUBES-600G-1","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_06caee64-aa91-4a84-ba7f-2e829915a440.png?v=1785181007"},{"product_id":"holmes-baby-squid-800g-1","title":"Holmes Baby Squid 800g","description":"\u003cp\u003eWhole cleaned baby squid, frozen in an 800g pack. Small squid are the tender end of the family, and they want brutality or patience: either a fast hard sear on a smoking plancha with olive oil, garlic and parsley, or a slow braise with tomato and wine. Flour and fry them whole for calamari, or stuff the tubes with their own chopped tentacles and rice.\u003c\/p\u003e","brand":"Holmes","offers":[{"title":"Default Title","offer_id":58313240543496,"sku":"FTS-HOLMES-BABY-SQUID-800G-1","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_a2f2688a-6ea7-41c4-bf83-11f09a4f7b2e.png?v=1785181007"}],"url":"https:\/\/fromthesea.co.uk\/collections\/squid.oembed","provider":"From The Sea","version":"1.0","type":"link"}