For lunch today, we have squid. Neither Fahim nor I have any idea if the flavor is the same or different from the white squid. We buy it because it’s less than half the price of the white squid, and at that, we’re willing to find out. Why not?
I took the package out of the freezer this morning and put it in a bowl with water to thaw. When I open the package, that’s when I realize that, unlike the white squid we had a week or so ago which consisted of just the big squid tube, this one is the whole squid. 
Uh, Fahim, what do I do now? Do we cook the whole thing? Or are there parts I have to remove? Uh, Fahim, dearest, help?
It turns out that the easiest way to deal with this sucker is to grasp the head and pull it out of the body. It’s not firmly attached, so this is fairly easy. Cut out the part with the eyes and toss away (or in my case, give the little furballs a treat), and also toss away the intestines (also donated to the fuzzy butt cause). There’s a sort of spine inside – or bone – or something that functions sort of in that matter. It looks like clear plastic. Toss that for sure and do not donate to kitties. Rinse off and make sure the slimy stuff on the inside of the big tubules is washed away. Then slice.
This time, I cut the tubules in half lengthwise and then sliced it into strips. I think next time, I’ll cut them into rings instead. Variety is the spice of life, yadayadayada etc and ad nauseum. The end piece – with the eight or whatever tendrils – can stay intact. You can also eat the creamy colored brains. After it’s all cooked, of course.
Devilled Red Squid
2 squid
1 teaspoon chili powder
1 teaspoon crushed pepper flakes
1 teaspoon salt
3 onion shoots
1 tomato
2 tablespoons coconut oil
Served with Vegetable Curry and Pink Rice. The Pink Rice is becoming so famous – if only in my own mind – that it deserves capitals.
