How to cook squid for salad

Squid is delicious and nutritious. Although it lives in the sea, we love cooking it here, far from any coast. Naturally, the squid we buy is frozen.

Before cooking, thaw the squid thoroughly. The author recommends thawing it naturally in the refrigerator and also mentions leaving it on the kitchen counter as a faster option.

Do not thaw squid in a microwave or in hot water, as this can spoil its texture.

Once the squid is fully thawed, clean it. Remove the innards and the quill, the clear strip inside the body. Peel away the skin and the thin membrane underneath.

The skin usually comes off easily: lift an edge with your fingers and pull. If it tears, lift another edge and continue peeling.

If the skin will not peel off, dip each squid body into hot, almost boiling water for a couple of seconds, then immediately transfer it to very cold, almost ice-cold water. The skin will shrink and rinse off easily. Work with one squid at a time to avoid accidentally cooking it.

Once the squid is cleaned, bring a large pan of salted water to a boil. Make sure there is plenty of room for all the squid.

Put all the squid into the boiling water. Wait 10 seconds, then remove the pan completely from the stove to stop the heating. Leave the squid in the hot water for 10 minutes, then lift it out onto a plate.

The squid is now cooked and ready to use in salads.