Squid

Cook it very quickly over high heat—usually about 1–2 minutes—or braise it gently for around 30–45 minutes. The in-between cooking time is what often makes squid tough.

Pull the head and tentacles away from the body, remove the innards and the clear, feather-shaped quill, then peel off the skin if you prefer. Cut the tentacles just below the eyes and remove the hard beak; rinse the body and tentacles, and discard the innards.

Cut it into rings or pieces and pat it dry first. Fry in a hot pan with a little oil for about 1–2 minutes, turning once, until just opaque.

Keep it covered in the coldest part of the fridge and cook it within 1–2 days of buying. For longer storage, freeze it; thaw it overnight in the fridge before cooking.

Yes. The tentacles are edible once you remove the beak, and squid ink can be used to colour and flavour dishes such as risotto, pasta and Spanish arroz negro.

Quick-fried squid works well with lemon, garlic and parsley, while crisp battered rings are often served with a sharp dip. It is also used in Spanish paella and Italian seafood pasta.

Calamari is a culinary name commonly used for squid, especially when it is served in rings. It is not a separate kind of seafood.

You can, but the texture and cooking time differ: octopus is usually simmered until tender before serving or grilling, while squid is often cooked very quickly. Use cooked, tender octopus in dishes where the pieces can be served in place of squid.