Add the olive oil, garlic paste and chilli. Cook for a minute or two, until the garlic just begins to brown. Add the prepared squid to the pan and stir for a couple of minutes. Season with sea salt.

The tentacles and squid body can both be used in cooking. Squid must either be cooked very quickly or for a very long time, otherwise it will be tough. Cooked properly, it will be sweet and tender.

There was also an expectation that a cook's chef coat would be pristinely white at all times. After ruining a couple of coats ...

Folks this week is an easy flan recipe that you can do indoors or take this outside during a camping trip and cook it up in a ...

Combine that charred squid with some other favourite things ... The combination of Italian and Thai cooking has a depth of flavour that has me coming back for more. Think the saltiness of ...

Fry the squid rings and tentacles in batches - do not crowd the pan. The squid take only about two minutes to cook. Scoop the pieces from the wok and drain them on paper towels. After cooking all ...

giant squid-coloured embroidery thread (we used DMC thread and the colours you need are on the pattern, but you can also choose your own colours) cross-stitch fabric (we used Aida 14 count fabric) an ...

Making stuffed squid is a little fussy, but the work isn’t difficult. For this Vietnamese dish, the squid bodies are cleaned, stuffed with a flavourful mixture of minced pork and mung bean ...