This 500g pack of Loligo squid gives you both: smooth, tender tubes for slicing into rings or strips, plus tentacles for anyone who likes the crispy bits.

Loligo is the squid chefs reach for because it’s naturally tender with a mild, slightly sweet flavour that takes on whatever you cook it with. Everything comes cleaned and prepped, so there’s no gutting, peeling or mess. Just thaw, slice and cook.

What’s in the pack

• 500g Loligo squid: about 70% tubes and 30% tentacles
• Cleaned and ready to cook
• Wild-caught
• Vacuum packed and blast frozen to lock in flavour and texture
• Serves about 2–3 as a main or 4 as a starter

How to thaw
Leave it in the fridge overnight. If you’re in a hurry, put the sealed pack in a bowl of cold water for about 30–45 minutes. Pat it dry before cooking, because dry calamari browns and crisps instead of steaming.

How to cook
The golden rule with calamari is to cook it very quickly or very slowly. Anything in between turns it rubbery.

• Fry: Coat in seasoned flour or batter and deep-fry for 1–2 minutes until golden.
• Sauté: Use a very hot pan with olive oil and garlic, and cook for 1–2 minutes until just opaque.
• Grill or braai: Marinate, then grill for 2–3 minutes per side.
• Slow cook: Simmer in a tomato or curry sauce for 30+ minutes until meltingly soft.

Storage
Keep frozen at -18°C or below. Once thawed, cook within 24 hours and don’t refreeze.