Heat a wok over a high heat until smoking. Add half the oil and half the squid and stir-fry it for 2 minutes, until lightly coloured. Tip on to a plate, then cook the remaining squid in the same way.

Hold the squid's body in one hand and the head with the other and gently pull the head away from the body, taking the milky white intestines with it Remove the tentacles from the head by cutting ...