Cut a shallow slit into the skin of the broad beans. Julienne the bell pepper into short, wide sticks.
Remove innards and peel the skin off of the squid. Slice a narrow criss-cross pattern into the surface and cut into easy-to-eat pieces.
Bring salt-added water to a boil in a pot and cook (1). Place the broad beans in cold water, drain in a colander and peel the skin from each. Quickly boil (2), drain in a colander and remove excess moisture.
Mix together (A) in a cooking tray, and marinate the bell pepper and squid (3). Serve into dishes topped with the broad beans.
If removal of the thin skin is not required, such as when lightly boiling in salt water to prepare, cut a slit into the middle line. Doing so will allow for faster cooking and also make the thin skin easier to peel away prior to eating.
1. Pull off the tentacles
Taking care not to tear the innards, pull the tentacles and innards away from the body.
2. Remove the quill (cuttlebone)
Pull out the quill or cuttlebone (thin, clear sliver of cartilage) inside of the body. Remove any remaining innards inside of the body by scraping with a knife, then rinse with water and dry off.
3. Remove the wings (ears)
Place your fingers into the wings (or ears) and part attached to the body, from here pull the wings off of the body.
4. Peel off the skin
Starting where you removed the wings, peel off the skin by peeling around and off sideways as opposed to lengthwise. If you use a dry paper towel to grab onto the skin it will not slip in your fingers and peeling off will be easier.
5. Cut open the body
When cutting into rings is not required, cut open the body. To do so, fold over at the part where the wings were attached, lay your knife down sideways inside of the fold and slice open.
6. Prepare the tentacles
Place your knife blade just below the eyes and cut away the tentacles and innards. Place your knife into the cylindrical part and spread the tentacles, remove the hard beak and eyes. Scrape off small suction cups with your knife blade and cut away large ones.
7. Remove the ink sac
To prepare salted squid guts and grilled squid guts, gently pull the ink sac away from the innards.
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