I just bought some lovely fresh small monterey squid/ calamari, but I am a squid novice. I want to make cioppino type
/ fish soup. I will be making a stock tonite with fish pieces and finishing the soup tomorrow with the calamari and fresh tomatoes fennel basil, tuna and spot prawns.
My question is???? any tips for cleaning the calamari????, and how long should the calamari simmer to be tender? I want to avoid rubbery!
I am refering to a recipe from Guiliano Buglialli Classic techniques, which calls for soaking the calamari in salted water for 30 minutes and simmering for 20 minutes.