Fresh Plump Whole Raw Squid

Whole small squid, laid out with the tentacles and side fins still on. The skin is a mottled pinkish-brown over a pale body; one shot has a body cut across to show the thick white flesh inside, and another has them plated with sliced chilli and spring onion.

Squid like this takes very little cooking — a minute or two in a hot pan, or a quick blanch. Past that it turns rubbery. Score the bodies and grill them, or cut them into rings and fry them.

• Whole, tentacles and fins on
• Mottled pinkish-brown skin, white flesh
• Fry, grill or blanch briefly
• Keep the cooking quick — it toughens if overcooked

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.