If, however, you can judge the cooking of your squid to the temperature of just around 60C, then the muscle fibres will be tender but the collagen will not yet have contracted, and you’ll get ...

Best Reviews; SiliconValley.com; ... cook squid for less than a minute or more than 20 minutes. ... This way, when you blanch it, the squid twists and curls like some exotic pasta shape.

A reader asked: "When I cook squid, it smells fishy and also becomes tough and chewy. What is the best way to prepare and cook it?" Read more at straitstimes.com. Read more at straitstimes.com.

Squid is best cooked within 24 hours of purchasing, but it can keep for three days in the fridge. If freezing, use an airtight container or vacuum pack and use within three months.

Squid heads can be prepared like calamari and are best done over intense heat on the stove. Squid steaks, which are often passed off as calamari steaks, are good cooked over the coals.

Cook until the fish can be flaked with a fork (around 135℉-140℉), about 20-30 minutes, depending on the size and thickness of your filets.

All I know is I went to the fishmonger, who had some beautiful small squid, and suddenly an urge came over me: I had to take them home and give them a Mexican twist.