Spear Squid Stir-fry
Squid is incredibly delicious and easy to prepare once you learn how to pull out the cartilage and innards. This is a simple stir-fry recipe that can be whipped up in minutes!
Photographed by Takeshi Noguchi
Calorie count is per serving.
Ingredients (Serves 2)
- 3 spear squid (300 g)
- 1 tbsp vegetable oil
- A pinch of salt
Pull out the tentacles and innards from the squid, and discard the cartilage. Briefly rinse with water, then cut the tentacles. Use a paper towel to wipe dry.
Insert your fingers into the tube of each squid to pull out the tentacles and innards. Pull out and discard the cartilage. Cut the tentacles below the eyes. Discard the eyes, innards, and beaks.
Oil a frying pan with 1 tbsp of vegetable oil and place over medium heat, then add the squid tubes and tentacles and cook for approx. 2 minutes. When the skin begins to darken, turn over and cook for about 2 more minutes.
Sprinkle both sides with a pinch of salt. Remove from the frying pan and cut the squid tubes into pieces 3-4cm wide.