To clean the squid begin by separating the head from the body. The entrails are attached to the head, and will therefore also be removed automatically. Then remove the cartilage from inside the squid. Proceed by then removing the eyes and beak. Wash the squid under running water, then, again under running water, skin it. This same technique is fine for cleaning another type of cephalod, the ‘totano’. Bear in mind, however, that the ‘totano’ has the toughest squid meat, and that if you do decide to use it, choose the smallest ones you can find. If you don’t find either type of squid, you can also make this recipe with cuttlefish - it will be equally tasty.