Squid, Fresh 1kg-2kg

Fresh Squid 1kg is 1 to 2kg of whole fresh squid — uncleaned and in prime condition, ideal for cooks who want full control over how they prepare and portion the squid. Fresh squid 1kg delivers the finest possible starting point. As a result, cleaning your own squid produces better results than pre-cleaned alternatives as the ink sac and tentacles are intact. Furthermore, the whole format suits making squid ink risotto, stuffing the body tube with a rice or chorizo filling, or slicing into rings for calamari. In particular, fresh squid cleaned at home retains more moisture and flavour than pre-cleaned squid stored for any length of time.

About Fresh Squid 1kg

We source our squid and octopus from specialist Spanish fisheries and trusted Atlantic suppliers. In particular, Spanish waters produce some of the finest cephalopods available — from the tiny puntillita of Andalucia to the great octopus of the Galician coast. As a result, we select every product for its provenance, species and the quality standards of the supplier. Furthermore, freshness and correct handling matter enormously with squid and octopus. However, the difference between a correctly handled product and a poorly sourced alternative is immediately apparent. In particular, squid should be bright white with a mild, clean sea smell — any yellowing or strong odour indicates age. Additionally, pre-cooked octopus from a trusted specialist like El Viejo Pescador removes the most demanding preparation step without compromising flavour. That commitment to quality and provenance drives every decision we make. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Fresh Squid 1kg From Us

Cooking squid and octopus rewards a clear understanding of the two entirely different approaches each demands. In contrast to most seafood, cephalopods follow an unforgiving rule — cook them very briefly or cook them very long. As a result, squid rings need no more than 60 to 90 seconds in a very hot pan or fryer. Furthermore, anything between 2 and 40 minutes produces a tough, rubbery result — avoid this window entirely. However, octopus requires the opposite treatment — long, gentle simmering for 45 to 60 minutes per kilogram. In particular, a pre-cooked octopus leg removes this long preparation step completely. Moreover, the tentacles of squid and baby squid taste as good as the body and deserve to be cooked alongside. Additionally, good olive oil, garlic, lemon and parsley suit almost every preparation in this category. That understanding of timing is the key to exceptional cephalopod cookery.

How to Cook Fresh Squid 1kg

To get the very best from it:

• Clean by pulling the tentacles from the body, removing the quill and the ink sac, then peeling the thin purple skin from the body.
• Reserve the ink sac carefully if making squid ink risotto or pasta.
• Furthermore, fresh squid 1kg suits stuffing the body tube with a filling of rice, chorizo and herbs and braising gently in tomato and wine for 40 minutes.
• Additionally, slice the body into rings and the tentacles into pieces for calamari or a quick stir-fry.

Perfect Pairings

This product pairs beautifully with:

• Squid ink for risotto nero or pasta nera made from the reserved ink sac
• Chorizo, rice and tomato for a stuffed squid braised preparation
• Good olive oil, garlic, chilli and parsley for a simple pan preparation
• A glass of Albarino, Vermentino or a dry Txakoli alongside

Storage: Keep refrigerated and use within 2 days of delivery. Squid and octopus are highly perishable — freshness is essential. Furthermore, freeze both on the day of delivery for up to 3 months. However, defrost slowly in the fridge overnight before use. Delivered fresh and ready to prepare.

However you cook it, this product brings a depth and character that only carefully sourced cephalopods can deliver. Moreover, great squid and octopus always reward the right timing and the simplest accompaniments.