Squid is a marine cephalopod with an elongated body, fins, eight arms and two longer feeding tentacles. It is widely used in Mediterranean, East Asian and other cuisines. The flesh is mild and relatively lean, with a texture that can become tough if cooked improperly. Smaller squid may be sold as calamari, although market terminology varies.
Separate the head and tentacles from the body, remove the internal organs and transparent pen, and take out the beak. Peel the skin if a pale appearance is desired. Retain the ink sac only when the recipe calls for it. The body can be left whole, cut into rings or scored for even cooking; tentacles are used separately.
Squid is commonly cooked very quickly over high heat—such as grilling, sautéing or frying—or slowly in a braise until tender. The best method depends on the size, cut and recipe. For quick cooking, dry the surface and avoid overcrowding the pan. For braising, maintain a gentle simmer and cook until tender.
Example: calamari is often lightly coated and fried quickly, while squid can also be braised with tomato, wine and aromatics or grilled whole with lemon and herbs.
Squid generally has a more elongated body and a flexible internal pen. Cuttlefish has a broader body and a hard internal cuttlebone. Both are cephalopods and can be prepared using similar quick-cooking or slow-braising methods, but their shape and texture differ.
French terms: calmar and encornet are common names for squid; small regional types may have other names.
Food-safety note: keep raw squid chilled and prevent cross-contamination during cleaning and preparation. Squid is a mollusc and should be identified clearly for allergen management.
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