Fresh Calamari are delightful if they are prepared well - they must be cleaned to remove the ink before use, but this can be saved to add colour to the dish later. The ‘beak’, that looks like a bone, must also be removed and the tentacles cut off the main body. This can then either be sliced into rings or cooked whole – to make sure that the flesh doesn’t turn tough, the calamari must be cooked for a short time, no more than a minute on either side depending on the size, until it turns slightly white from the raw translucent colour. Alternatively, they can be cooked for a long time on a low heat, making them a delicious ingredient in a spicy Mediterranean tomato and chorizo stew. Calamari also tastes amazing stuffed and grilled on a BBQ in the summer season!