squid
A ten-armed cephalopod with firm, mild flesh that stays tender only when cooked very briefly or for a long time.
Whole squid is sold at fishmongers, Asian grocers and frozen in many supermarkets, where pre-cut rings are more common than whole bodies. Frozen squid is a sound choice and often fresher than thawed fish-counter squid.
Substitute:
Cuttlefish is the closest substitute, with thicker, firmer flesh that needs slightly longer when cooked quickly.
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