These medium size squids are hard to find and its best to stuff them with minced pork and cook a soup dish.
Cleaning the squid to remove those inedible parts.
The head, eyes, internal organs, beak and pen (or quill) of the squid are inedible.
A squid’s ink sac is usually removed with the internal organs. If the sac is kept intact the ink can be added to your seafood sauce. Anyone cleaning squid at home can use this gourmet ingredient just like the restaurants do, instead of throwing it away.
Squid fins are soft and shaped like wings. They are pulled away from the mantle by hand during squid cleaning. If making calamari, for example, the fins would be discarded, but they are edible. To prepare fins for cooking, trim the hardened strip from their edges.
These smaller squid skin can be tender enough to be left on. Just peel it off and discard it.
The tentacles are removed with the head when cleaning squid. Though edible, the long, thin tentacles are considered impractical for cooking and should be cut off and thrown away. But the main thick, curly tentacles are edible and tasty. If you set these aside for cooking, there are two simple preparation steps:
– remove the beak by squeezing the base of the tentacles, making it pop out ready to be cut off
– gently scrape the suckers from each tentacle with the blade of a sharp knife.
Removing the organs and pen usually takes just one movement, but always check inside the mantle to ensure nothing is left behind.
Always have access to cold running water. One reason is in case the ink sac ruptures.
This is less likely with small, easily manageable squid, but the bigger the squid, the more ink there is to spill. Also, there may be sand to be washed away if you’re cleaning squid from a fresh catch.
Marinate the minced pork with premium light soy sauce and dash of pepper and some corn flour.
Mixed well and stuff into each squid until it reaches the surface. Set aside
In the meantime, prepare the stock for the soup, you can also use fish stock if available or chicken stock.
Add the stuffed squid into the boiling stock to cook.
Include a few bundles of glass noodles to the soup and a tablespoon of preserved vegetables.
Its best to serve while the soup is hot and garnished with fried shallots and chopped scallions.
Check out this link for more interesting squid dishes.