Pack details
- 700g of cleaned squid tubes (mantles)
- Tentacles separated — this pack is tubes only
- Quill removed, skin cleaned — ready for the pan
How to cook
- Two rules of squid: cook it fast (under 2 minutes), or cook it slow (over 30 minutes). Anything in between turns rubbery
- Fast: slice into 1cm rings, dust in seasoned flour, deep-fry at 190°C for 90 seconds — calamari done right
- Hot grill: score the inside, brush with oil and chilli, grill for 60–90 seconds per side
- Slow: stuff whole tubes with rice, herbs and chorizo, braise in tomato sauce for 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
