Chef at 10:45, 23 September 2024

2024-09-23T10:45:46Z

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{{#seo:
|title=Squid: Cooking Wiki
|titlemode=replace
|keywords=#squid #mayonnaise #deepfried #octopus #rice #oliveoil #batter #aioli #parsley #lemon #dip
|hashtagrev=12032020
|description=Squid are marine cephalopods of the order Teuthida, which comprises around 300 species
}}


Squid are marine cephalopods of the order Teuthida, which comprises around 300 species. Like all other cephalopods, squid have a distinct head, bilateral symmetry, a mantle, and arms. Squid have eight arms and two tentacles arranged in pairs.

'''Squid''' is a popular food in many parts of the world.
In many of the European languages around the Mediterranean, squid is called 'calamari' (singular 'calamaro'), which in English has become a culinary name for Mediterranean dishes involving squid, especially fried squid ('fried calamari').
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==Fried squid==

Fried squid, often called 'fried calamari' or even just 'calamari', is popular in the cuisine of many Mediterranean countries. It consists of [[batter]]-coated, deep fried squid, often fried for less than two minutes to prevent it from becoming too tough. It is usually served plain, with salt and lemon on the side.

In North America, it is a staple in many Greek, Italian, and [[seafood]] restaurants, as well as a snack at some bars. It is often served as an [[appetiser]] or [[starter]], garnished with [[parsley]], or occasionally sprinkled lightly with [[parmesan cheese]]. It is usually served with a [[dip]] of some sort, most often [[mayonnaise]], [[tzatziki]], or in the United States, [[marinara sauce]]. In [[cuisine of Mexico|Mexico]] it is often served with [[Tabasco sauce]] or [[habanero]]. Other dips, such as [[ketchup]], [[aioli]], or [[olive oil]], are sometimes served as well. Like many seafood dishes, it is usually served with a slice of [[lemon]].
<gallery widths=300px heights=300px perrow=5>
Image:Calamari.jpg|300px|thumb|right|Fried calamari
Image:Iwami squid drying DSC01868.jpg|300px|thumb|Squid drying on the beach in Japan
Image:Breaded-squid.jpg|300px|thumb|Breaded calamari: Grilled and breaded squid stuffed with vegetable and rice
</gallery>

In Australia, fried calamari is a common and popular menu item in fish and chip shops.

In [[Chinese cuisine]], the squid is often diced, coated in a [[salt]] and [[pepper]] [[batter]] and served with a spicy hot garnishing of [[chili]] and [[salt]].
==Worldwide==

The body can be stuffed whole, cut into flat pieces or sliced into rings. The arms, tentacles and ink are also edible; in fact, the only part of the squid that is not eaten is its beak and gladius (pen).

There are many ways in which squid is eaten worldwide.

* In Italy, Turkey and Greece, squid rings and arms are often coated in batter and fried in oil. Other recipes from these regions feature squid (or [[octopus]]) simmered slowly, often with tomatoes. When frying, the squid flesh is kept tender by keeping the cooking time as short as possible. When simmering, the flesh is most tender when the cooking time is prolonged and reduced in temperature.
* In Spain a similar recipe ''Calamares a la romana'', (battered calamari, ''roman-style calamari'') has the calamari rings covered in a much thicker batter, [[deep fried]] and accompanied with [[lemon juice]] and [[mayonnaise]] or [[garlic mayonnaise]].
* Also in Spain, cooked in its own black ink (''Calamares en su tinta'').
* In the Philippines squid is most often cooked as ''adobong pusit'', squid in [[adobo sauce]], along with the ink, so it resembles the spanish ''calamares en su tinta'', but with a tangier flavour, especially when fresh [[chillies]] are added. In restaurants, the common style is battered calamari served with [[aioli]], [[mayonnaise]] or [[chilli vinegar]]. In casual bars, beer gardens and on the beaches, squid is grilled on coals, brushed with a soy sauce-based marinade, and sometimes stuffed with a [[tomato]]-[[onion]] filling.
* In Korea, live squid is freshly taken from a tank, killed, cleaned and served quickly. Unlike [[octopus]] served in a similar fashion however, squid tentacles do not usually continue to move for long enough to reach the dinner table. The squid is served with [[wasabi]]/[[soy sauce]], [[chili pepper sauce]] or [[sesame oil]] with [[salt]] and often wrapped in [[lettuce]] or pillard leaves.
* In the Mediterranean, squid or cuttlefish ink is eaten in a variety of dishes such as [[paella]], [[risotto]], [[soups]] and [[pasta]]; ''Spaghetti al Nero di Seppia (cuttlefish)'' being an example.
* In Croatia squid are often eaten grilled and stuffed with pršut and [[cheese]], accompanied by ''blitva'' ([[Swiss chard]])
* Seafood stews often contain squid.
* In Chinese and Southeast Asian cuisine, squid is a common ingredient in a variety of dishes such as [[stir fries]], [[rice]] and [[noodle]] dishes. It is often heavily spiced.
* Whole grilled squid is a common food item in Asia; they are popular at food stalls in China, Thailand, Japan and Taiwan. In Sardinia they are accompanied by a sauce made from [[lemon]], [[Garlic|garlic]], [[parsley]], and [[olive oil]].
* Pre-packaged Dried Shredded Squid or cuttlefish are popular snack items in Hong Kong, Taiwan, Japan, Russia, and most other former USSR regions mostly sold in a shredded form due to its chewiness.
* Squid is a common sushi and sashimi item.
* In Japan and Korea, squid (usually Firefly Squid or Spear Squid) is often made into ''shiokara'' (in Japanese) or ''jeotgal'' (in Korean). Heavily salted squid is left to ferment, sometimes with its innards, for up to a month, and is sold in small jars. This salty, strong flavoured item is served in small quantities as ''banchan'', or an accompaniment to white [[rice]] or [[alcoholic drink]]s.
* In Korea, dried squid is also a popular accompaniment for [[alcoholic beverages]], called ''anju''. Dried squid is often served with [[peanuts]]. Squid is also served [[roasted]], with [[hot pepper paste]] and/or [[mayonnaise]] as a [[dip sauce]]. [[Steamed]] squid, or [[boiled]] squid, is also a delicacy.
* In Turkey, it can be an ingredient in [[dolma]].
* In India and Sri Lanka, squid or cuttlefish is popular in coastal areas mainly in Tamilnadu and in Kerala. Squid are often eaten as [[deep fried]] or squid gravy. In Tamilnadu, squid are often called ''kanava'' or ''kadamba''.

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September, October & November.
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Squid - Revision history

Chef at 10:45, 23 September 2024