How To Clean Squid

Squid, often called calamari, is a cephalopod with elongated bodies, large eyes, and tentacles similar to octopus and cuttlefish. Preparing it at home is not as complicated as it looks. It's a quick and easy process, from cleaning to cooking the squid.

Jump to:

• Buying squid
• How to clean squid
• Storing squid
• Squid dishes you can make
• Other seafood recipes you may like

Buying squid

Fresh squid

Unless you have access to fresh-caught squid, "fresh" squid sold in supermarkets is previously frozen to preserve its freshness. Squid should be firm and shiny with no signs of freezer burn or pink/purplish discoloration. It should have a pleasant smell, like the ocean, with no strong or fishy odor.

Buying whole, uncleaned squid is cheaper and allows you to collect the ink sac. Small to medium squid tend to be sweeter and more tender than larger ones.

Frozen squid

Squid tubes or bodies, cut rings, and tentacles are also available frozen and ready to cook. Avoid packages with excessive ice crystals or signs of freezer burn, like discoloration or dry spots.

Frozen squid should be defrosted in the fridge or under cold running water if you're pressed for time. For food safety, do not refreeze previously frozen seafood.

How to clean squid

Step 1: Separate the head from the body

Grasp the lower end of the body in one hand, then the area above the eyes in the other. Pull the head and the body (mantle) in opposite directions, twisting slightly as you go.

Step 2: Collect the ink sac (optional)

If you do not need the ink sac, feel free to skip this step. The ink sac is a small black vein that comes with the innards. The ink is a protective mechanism the squid ejects to ward off predators by obscuring their view.

Gently remove the sac using a knife or your fingers. Puncture and squeeze the contents into a bowl with some water or vinegar. You can also use a spoon and press it against a strainer. There is also some ink behind the eyes that you can collect if you wish.

Step 3: Remove the beak

Expose the beak, a round piece of inedible cartilage, by squeezing the area below the eyes. Pull it out with your fingers or cut it with a knife, then discard it.

Step 4: Detach the tentacles

Cut off the tentacles (left photo) just below the eyes. Do not cut too far away from the eyes to keep the tentacles together. Discard the head and innards (right photo).

Step 5: Remove the cuttlebone

Pull out the long, plastic-like cartilage (cuttlebone) from the opening of the body. If it breaks, reach inside the body and push the rest of the cartilage through the top.

Step 6: Empty the body

Remove whatever remains inside the body by squeezing it or inserting your fingers.

Step 7: Remove the skin (optional)

The skin is completely edible, but you can peel it away as an option.

Step 8: Detach the fins (optional)

Another optional step is to detach the fins from the body.

Step 9: Wash them thoroughly

Wash the bodies and tentacles thoroughly under cold running water.

Storing squid

As with all seafood, squid deteriorates rapidly. For the best quality, cook it right away or store it properly.

Fresh squid should be cleaned immediately. Keep it in the coldest part of your fridge (usually the bottom shelf), or rest it on a bed of ice. Use it within 2 days or freeze it right away.

Cooked squid should be stored in a sealed container and refrigerated for up to 2 days or frozen for longer shelf life.

Squid dishes you can make

Squid is protein-rich, versatile, and delicious when properly cooked. The best way to cook it is quickly over high heat or slowly over low heat. Here are some Filipino favorites:

• Fried Calamari: Squid is battered and deep-fried until golden brown, then dipped in sweet chili sauce or spiced vinegar. It is known as fried calamares in the Philippines and is also sold as street food.
• Adobong Pusit (Squid Adobo): A tangy, savory stew of squid with familiar adobo flavors of vinegar, soy sauce, and aromatics. Squid ink gives the sauce its distinctive black color. Green chilies are often added, and some versions include coconut milk.
• Paella: Arròs Negre (known as Paella Negra in the Philippines) is a black paella made with squid or cuttlefish ink. Squid can also be used in other paella or rice dish variations, such as seafood paella.
• Inihaw na Pusit (Grilled Squid): Squid is marinated in a slightly sweet, tangy soy sauce mixture and typically grilled over charcoal. It is sometimes stuffed with tomatoes and onions, and served with a dipping sauce made from soy sauce, calamansi, and chilies.
• Salt and Pepper Squid: A Chinese-inspired salt and pepper dish where squid is battered, deep-fried, and tossed with salt, ground peppercorns, and chili peppers.
• Squid Stir-Fry: A stir-fry of squid (sometimes with other seafood), aromatics, and vegetables cooked over high heat with a slightly thickened sauce.

Other seafood recipes you may like