Dried squid

Rinse off surface salt, then soak the pieces in cold water for 30–60 minutes, changing the water once if they taste very salty. Drain and pat dry; thin strips may need no soaking if you want a chewy texture.

For a quick snack, grill or toast thin pieces briefly over a hot flame, turning often, until they curl and smell savoury. For a softer result, simmer rehydrated squid gently in a stew rather than frying it for a long time.

Keep it tightly wrapped in an airtight container in a cool, dry cupboard, away from sunlight and steam. Once opened, refrigerate it if the pack says to, and use it promptly; discard it if it develops mould or an unusual rancid smell.

Slice rehydrated squid into soups, noodle dishes or stir-fries, adding it early enough to flavour the broth but not leaving it at a hard boil. It is also eaten as a chewy snack, often grilled and served with a dipping sauce.

Yes, especially in soups, fried rice and savoury sauces, but dried squid has a firmer, chewier bite and a different sea flavour. Use a little less at first, soak it, and taste before adding extra salt.

Drying concentrates nutrients by removing water: dried squid has 63 g protein per 100 g, compared with 15.4 g in squid. The same concentration means a small amount of dried squid can add substantial salt, so it is not a like-for-like serving comparison.

Yes. Dried squid is high in zinc, providing 4.4 mg per 100 g; it also provides 4 mg iron per 100 g.

Some products are ready to eat, while others are intended for cooking, so follow the preparation instructions on the packaging. Dried squid is chewy and can be a choking risk for young children; cut it into very small pieces and supervise them closely.