Squid is easy to ruin if cooked the wrong way. When done properly, it turns out tender and flavorful instead of rubbery.
How to cook squid tender
To cook squid tender, use either very quick cooking over high heat or slow gentle cooking. Anything in between usually makes it tough.
Why squid becomes rubbery
Squid contains connective tissue that tightens when exposed to heat. Medium-length cooking causes this tissue to seize, resulting in a chewy texture.
Very short cooking doesn’t give the tissue time to tighten, while long cooking allows it to relax again.
Best methods to cook squid
- Quick pan-searing
- Grilling over high heat
- Slow simmering or braising
Quick pan-searing method
- Pat squid dry with paper towels.
- Heat pan until very hot.
- Add oil and squid in a single layer.
- Cook 30–45 seconds per side.
- Remove immediately once opaque.
Slow cooking method
- Cut squid into rings or pieces.
- Add to simmering sauce or broth.
- Cook gently for 30–40 minutes.
- Keep heat low and steady.
How to know squid is cooked correctly
- Meat is opaque, not translucent.
- Texture feels soft when pressed.
- No strong fishy smell.
Common mistakes
- Cooking squid too long at medium heat.
- Overcrowding the pan.
- Skipping drying before cooking.
- Adding salt too early.
Conclusion
Once you understand how to cook squid tender, it becomes one of the fastest and most versatile seafood options. Timing and heat control are the key factors.