Squid Noodles

Squid turns rubbery the moment it is over-cooked, so set it gently rather than searing it: seal the cleaned tube, opened into a flat sheet, in a bag and cook it in a water bath at 50-52°C (122-126°F) for 30-40 minutes so it just sets while staying tender. Cool the sheet flat, then freeze it until firm - freezing is what lets you slice it cleanly into wafer-thin, even strips. Slice while still part-frozen with a sharp knife, then let the 'noodles' thaw gently and dress them lightly. The result is a tender, translucent squid noodle that reads like pasta but tastes of the sea.