Squids have a light, subtle taste and a high recovery rate, and are firm yet tender.
To produce tender squid, cook them quickly (for less than 2 minutes) over a high heat, or slowly simmer or braise.
Their ink can darken sauce or colour pasta, and they can be used on skewers and in tempura and pasta sauces.
Due to its texture, squid is also suitable for casseroling.