In a large glass baking dish, combine 3 tablespoons olive oil with the garlic, jalapeño, habanero, and lemon zest. Add the squid and toss to coat. Cover and refrigerate for 1 hour. Meanwhile, in a ...

Ojingeo muchim is a spicy, sweet and tangy dish that’s made with boiled squid and fresh vegetables. It’s also called ojingeo cho (vinegar) muchim. Along with ojingeo bokkeum, stir-fried squid and ...

If your fishmonger hasn’t already cleaned the squid, rinse each one in water and, holding the body in one hand and the tentacles in the other, carefully pull the tentacles and gut away from the body ...

(NYTIMES) - In Italy, it shows up in rustic fish soups, in fritto misto, simmered in a luscious squid-ink sauce for the most exquisite spaghetti or risotto. It is also frequently found as perfectly ...