Simply give the squid a gentle clean, taking care not to accidentally burst the sac, and use the ink as desired (covering ...

Reserve the silvery ink-sac from the innards to colour the dish later. Peel the purple and white skin from the squid meat. Remove the 'beak' from the tentacles - it resembles a small white piece ...

Carefully remove the entrails and the ink sac from the main body. Pull out the cuttlebone (or squid quill), then rinse the cuttlefish or squid thoroughly, pulling off any membranes. Cut into ...

Hold the squid's body in one hand and the head with ... centre of the tentacles and discard it If you want to retain the ink sac, look amongst the intestines for a very small, pearly white pouch ...