You'll want to put your whole squid in one container. Grab another large container for trash and a smaller one for innards if you're collecting the ink. Then you'll want three medium containers: one ...

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 ...

Leave to soak until pliable, then drain. Prepare the squid. From the body, pull out the tentacles, quill and innards. Set aside any intact ink sacs, then discard the innards and quill. Cut off and ...