When cleaning the squid, it is better to strip off the outer purplish-pink membrane. It is edible but it is this membrane that tends to become chewy when cooking. Also, squid looks a lot more appetising without it.

Rinse the squid, then detach the head and tentacles from the main body by tugging at the base of the head.

Run a sharp knife across the base of the eye. Discard the eye.

Keep the arms and tentacles but push out the beak or the hard inedible cartilege mouth piece located near the section that you had cut through.

Remove the innards and quill. Discard.

Next, run your thumb along the part where the wing is connected to the main body of the squid to separate the membrane from the tube.

You should now be able to peel off the membrane easily.

Butterfly the squid, remove residual innards, wash, pat dry with paper towel.

Using a sharp knife, score diagonally and then cut squid into smaller pieces.

Chef-owner Petrina Loh of Morsels in Dempsey Hill also recommends scoring the squid in a quilted pattern and marinating cleaned squid in milk or buttermilk overnight. The liquid helps to tenderise the cephalopod.

You can also marinate it with a spice rub or with simple ingredients such as chilli, garlic and lemon juice.

Chef Loh’s rule of thumb when it comes to cooking squid is: Low heat, long time; and high heat, short time. For instance, if braising it, do it over low heat for a few hours. If grilling it, use a hot skillet and grill for 30 secs. Sauteeing also calls for a pan on high heat and cooking pieces of squid for no longer than 30 to 45 secs.