Cooking & preparation instructions
Thawing: Place bag on a leak proof dish and thaw in refrigerator overnight, or remove calamari from packaging and place in a colander under cold running water until thawed. Drain well before using.
- Hold squid tail in one hand and head in the other and firmly pull apart with a slight twisting motion; the head and innards should easily slip out of the body
- To remove the tentacles, place knife just behind the eyes of the squid and cut straight down; once the tentacles are cut from the head, squeeze the connective tissue at top and the beak will easily come out
- To remove the ink sac, find the silvery sac behind the head and peel away with your fingers; discard the head, beak and innards
- The tail portion contains a long, thin piece of cartilage – grasp the cartilage with your fingers and pull from the body tube; remove the skin from the tail portion by grasping the skin and pulling away from the tail
- Thoroughly wash the inside of the squid body tube, using your finger to pull out any residual innards
- Preheat 1 – 2 Tbsp of olive oil or butter over MEDIUM-HIGH heat in a non-stick skillet
- Sauté for 2 – 3 minutes, or until fully cooked; season to taste with sea salt and fresh ground black pepper
- Serve with dipping sauce or with your favorite recipe
Since appliances vary, these instructions are guidelines only.
- 2 lb