How Long to Boil Squid So It Stays Tender – Times and Methods

The time is counted from the moment the water returns to a boil:

The main sign of doneness: the flesh loses its translucency and becomes firm and opaque white. Every extra minute after that only makes it tougher.

• Defrost slowly – on the bottom shelf of the fridge or in cold water. In hot water or the microwave the flesh “seizes” and turns tough before it's even cooked.
• Remove the skin – pour boiling water over the tubes for 1–2 minutes: the membrane curls up and peels off easily under cold running water. Any grey membrane left on makes squid tough and slightly bitter.
• Pull out the quill – the transparent plastic-like “arrow” inside the tube – and any remaining innards.

• Bring water to a boil and salt it: about 1 tablespoon of salt per litre. Add a bay leaf and a few peppercorns if you like.
• Drop in the tubes one or two at a time, so the water never stops boiling.
• Once the water returns to a boil, cook for 1.5–2 minutes; rings need about a minute.
• Take them out immediately with a slotted spoon. For a salad, cool the squid in cold water – the cooking stops instantly.

Put the cleaned tubes in a pot or bowl, cover them completely with freshly boiled water, put a lid on and leave for 10 minutes. The squid cooks through in the hot water and simply cannot be overcooked. Perfect for salads.

Don't throw it away. Cover the squid with water and simmer for 30–40 minutes – the protein softens again. Keep in mind the tubes will shrink by about half, but the broth becomes rich – great for a seafood soup.

• Starting in cold water – by the time the water heats up, the squid is already overcooked. Boiling water only.
• Cooking longer than 3 minutes – the flesh contracts and turns rubbery.
• Defrosting in hot water – the tubes turn pinkish and the flesh gets tough.
• Leaving the membrane on – cooked squid comes out greyish and slightly bitter.
• Dropping all the tubes in at once – the water stops boiling and the timing goes off.

In the fridge – up to a day in a sealed container, though it's best eaten right away: boiled squid quickly loses its tenderness. For stocking up, freeze raw cleaned tubes rather than cooked ones.