How to Clean Squid

Published on Monday, March 21, 2011, by CHOW Video Team / Edit Post

Jason Fox, executive chef of Commonwealth in SF, is a squid enthusiast, and enthusiastically shares how to clean the slippery cephalopods.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

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  • Braise for "2 hours"?! Are you kidding? Even the toughest of octupi can be tender after an hour and a half!! Trust me, if you cook calamari/squid beyond the first 2 minutes or so, continue to braise it and it will be tender again after around 45 minutes.

  • Good to know, thanks. I always wonder what to do about those fins at the top, I pull them off and of they seem just as tasty as the rest of the bodies -- but they don't turn up in the fried calamair tumble of rings and tenticals. Wonder why? Also, any tips on extracting and saving the ink? I buy it in packets for paella and risotto -- wonder best way to clean and store it?