[food] What’s the best way to cook a giant squid? — with apologies to Squid Lovers.
“Famed Fish Chef” Aldo Zilli: ‘You would boil it. You need the largest pot in the world. Boil it for 10 hours with lots of wine corks to tenderise the squid – and I don’t mean plastic corks, I mean cork corks – then leave it in the same water for five hours to cool down. Take it out, cut it up in small pieces – you’ll need a very, very, very sharp knife. Soak the tentacles separately in cold, salted water for a couple of hours, because that’s where the sand is. Boil those as well; red wine is a good source of tenderising, so use a couple of bottles of chianti and leave to rest in the juice. Take it out, cut it up, then sauté in garlic and chilli and serve with coriander and a nice sauvignon blanc.’