Ah, the spiky bits. They take a tiny bit longer than the body. Why? They’re denser, like tiny little muscle ropes. For quick cooking, give them an extra thirty seconds. For braising, same time as the body—forty-five minutes.
Pro tip: if you’re grilling, score the tentacles with a knife. This helps them cook evenly and looks fancy. Your dinner guests will think you’re a pro. You are. Or you’re faking it well. Either works.
How To Cook Soft Squid at Mackenzie Balfour blog
Don’t Forget the Inners
If you’re cooking whole squid (guts and all), it changes the game. The ink sac and entrails add a briny, umami punch. But they also need a little extra time to cook through. For whole baby squid, keep it to the two-minute rule. For larger ones, braise for an hour. The ink turns the sauce into a dark, sexy lagoon. Delicious.
Also: remove the quill. That clear, plastic-y thing inside the body. Nobody wants to eat a squid’s ID card. Yes, it’s there. Yes, you have to take it out. Don’t be that person.
