First, wash with water the entire squid, and place it on the cutting board. Cut the squid with a knife just beneath its eyes, toward its tentacles. That way you will have, in one move, separated the delicious tentacles, which you should immediately turn with your fingers and gently squeeze out the so-called beak of the squid. The tentacles are now ready for cooking. Take the squid body with one hand and push a finger of the other hand gently into the body to pull out the insides, along with the transparent bone that looks as if it were plastic.
Little Cleaning Secrets
At home, we usually leave the skin on the squid, which ultimately gives it a slightly crunchy texture if it is baked on the grill. If you want to peel it, then cute the thin, thin skin with a small knife or simply use your nail. Peel as if you were peeling an onion.
You can also remove the fins from the body by pulling, but they are also delicious. Dry the squid with kitchen napkins before cooking. Grill them or bake them whole, or sliced into rings or even stuff them. They will taste delicious however you choose to prepare them.
World cuisines bring their many variations, but in all honesty, fresh garlic and parsley, homemade olive oil, a dash of salt and maybe a squeeze of lemon juice are best suited to every squid, especially the Adriatic one.
Fresh squid has a firm body and skin, it is slightly sticky to the touch, and its tentacles are white and a bit transparent. It would be best to clean it and prepare it immediately or within two days.