First draw out the entrails from the body of the squid and trim off the edible tentacles. Discard the entrails and the 'beak', the small ball shape in the middle of the tentacles.

Pull the wings off the body and scrape off the membrane on the outside of them with a knife. You should score these to stop them curling when they are cooked.

Remove the quill, a clear plastic-like bone, from the body of the squid and it is now ready to be stuffed and slow cooked, or sliced into rings and flash fried.

The popular taverna way of cooking squid is to cut the body into thin rings, dip them and the short tentacles into batter and deep-fry. Squid rings can also be added to a stir-fry, risotto or pasta sauce, or cooked and used in a seafood salad. The body is perfect for stuffing and then baking or poaching. Squid ink is considered a great delicacy and is used to flavour pasta and rice.

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