Pack details
- 1kg of cleaned squid tentacles, beaks removed
- Sweeter, denser texture than the tubes — the chef’s favourite cut
- Frozen quickly to preserve bite
How to cook
- Hot grill: toss with oil, salt and chilli, grill for 60–90 seconds — until just charred and curled
- Pan-fry in olive oil with garlic and parsley for 90 seconds — serve on toast with aioli
- Deep-fry: dust with seasoned flour, fry at 190°C for 60–90 seconds — fritto misto
- Or slow-braise with chorizo, butter beans and saffron for 30–40 minutes
Sourcing and delivery
- Sourced from established suppliers, cleaned and frozen to preserve texture
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
