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((Short description|Squid used for culinary purposes))
((redirect|Calamari))
((redirect|Kalamari|the Slovene musical group|Kalamari (band)))
((More citations needed|date=December 2007))
[[File:Lipari-Calmars.jpg|thumb|Whole squid sold as food in [[Lipari]], [[Sicily]], Italy]]
[[File:Drying squid.jpg|thumb|Drying squid in [[Ulleungdo]], South Korea]]

'''Squid''' is eaten in many cuisines; in English, the [[culinary name]] '''calamari''' is often used for [[squid]] dishes.<ref name="oed">''[[Oxford English Dictionary]]'', 3rd edition, 2002, [http://www.oed.com/view/Entry/250205 ''s.v.'']</ref> There are many ways to prepare and cook squid. Fried squid is common in the Mediterranean.  In New Zealand, Australia, the United States, Canada, and South Africa, it is sold in [[fish and chips|fish and chip]] shops, and steakhouses. In Britain, it can be found in Mediterranean 'calamari' or Asian 'salt and pepper fried squid' forms in various establishments, often served as a bar snack, street food, or starter.

Squid can be prepared for consumption in a number of other ways. In Korea and Japan, it is sometimes served raw, and elsewhere it is used as sushi, sashimi and tempura items, grilled, stuffed, covered in batter, stewed in gravy and served in stir-fries, rice, and noodle dishes. [[Dried shredded squid]] is a common snack in some Asian regions, including East Asia.

==Use==
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 | caption2  = [[Karaage]] of squid legs from [[Japan]]
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 | caption4  = Battered and fried baby squid, known as ''puntillitas'' - a popular [[tapas]] dish in [[Andalusian cuisine|Andalusia]], Spain
 | image5    = Rabas de calamar.jpg
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 | caption5  = [[Cantabrian cuisine|Cantabrian]] ''rabas de magano'', deep fried squid body strips and [[tentacle]]s
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 | caption6  =  Hong Kong-style fried squid
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))

The body ([[Mantle (mollusc)|mantle]]), arms, tentacles, and [[Cephalopod ink|ink]] of squid are all edible; the only parts of the squid that are not eaten are its [[Cephalopod beak|beak]] and [[Gladius (cephalopod)|gladius]] (pen). The mantle can be stuffed whole, cut into flat pieces or sliced into rings.

=== Asia ===
In [[Chinese cuisine|Chinese]] and [[Southeast Asian cuisine]], squid is used in stir-fries, rice, and noodle dishes. It may be heavily spiced.

In [[China]], [[Thailand]], and [[Japan]] squid is grilled whole and sold in food stalls.

Pre-packaged [[dried shredded squid]] or cuttlefish are snack items in [[Hong Kong]], Taiwan, Korea, Japan, China and Russia, often shredded to reduce chewiness.

==== Japan ====
In Japan, squid is used in almost every type of dish, including [[sushi]], [[sashimi]], and [[tempura]]. It can also be marinated in soy sauce (''[[ika okizuke]]''), stewed (''[[nabemono]]''), and grilled (''[[ikayaki]]''). It is eaten raw as ''[[ika sōmen]]''.

==== Korea ====
In [[Korea]], squid is sometimes killed and served quickly. Unlike octopus, squid tentacles do not usually continue to move when reaching the table. This fresh squid is 산 오징어 (''san ojingeo'') (also with small octopuses called ''nakji''). The squid is served with Korean mustard, soy sauce, chili sauce, or sesame sauce. It is salted and wrapped in lettuce or perilla leaves. Squid is also marinated in hot pepper sauce and cooked on a pan (''nakji bokum'' or ''ojingeo bokum/[[ojingeo-chae-bokkeum]]''). They are also served by food stands as a snack food, battered and deep fried or grilled using hot skillets. They are also cut up into small pieces to be added to 해물파전 (Korean seafood pancake) or a variety of spicy seafood soups. Dried squid may also accompany alcoholic beverages as ''[[Anju (food)|anju]]''. Dried squid is served with peanuts. Squid is roasted and served with hot pepper paste or mayonnaise as a dip. Steamed squid and boiled squid are delicacies.

Also in Korea, squid is made into ''[[jeotgal]]'' (salted seafood). The ''[[ojingeo-jeot]]'', thin strips of skinned, gutted, washed, salted, and fermented squid seasoned with spicy ''[[gochugaru]]'' (chili powder)-based spices and minced aromatic vegetables, is a popular ''[[banchan]]'' (side dish) served in small quantities as an accompaniment to ''[[bap (food)|bap]]'' (cooked rice). In Japan, a similar dish is called ''ika-no-[[shiokara]]''. The heavily salted squid (usually [[Sparkling Enope Squid|sparkling enope]] (firefly) squid or [[spear squid]]), sometimes with innards, ferments for as long as a month, and is preserved in small jars. This salty, strong flavoured item is served in small quantities as an accompaniment to white rice or [[alcoholic beverage]]s.

==== Philippines ====
In the [[Philippines]], squid is cooked as ''[[Philippine adobo|adobong pusit]]'', squid in adobo sauce, along with the ink, imparting a tangy flavour, especially with fresh chillies. Battered squid rings, which is also sold as a popular deep-fried street food called ''[[calamares]]'' in the Philippines, is served with alioli, mayonnaise or chilli vinegar. Squid is grilled on charcoal, brushed with a soy sauce-based marinade, and stuffed with tomato and onions. Another recipe is ''rellenong pusit'', stuffed with finely-chopped vegetables, squid fat, and ground pork. A variant of ''[[pancit]]'' noodles is ''[[pancit pusit]]'', which is ''[[pancit bihon]]'' with squid added, along with the ink, giving the noodles its dark color.

==== South Asia ====
In [[India]] and [[Sri Lanka]], squid or cuttlefish is eaten in coastal areas for example, in [[Kerala]] and [[Tamil Nadu]]. Squid are eaten deep fried (Koonthal Fry) or as squid gravy (koonthal varattiyathu/Roast). In Kerala and Tamil Nadu, squid is called ''koonthal'', ''kanava'' or ''kadamba''. In Coastal Karnataka, squid is also called ''bondaas''.

=== Middle East ===
In [[Egypt]], [[Cyprus]],  and [[Turkey]], squid rings and arms are coated in batter and fried in oil. Other recipes from these regions simmer squid with vegetables.<ref name="Holland2014">((cite book|url=https://books.google.com/books?id=wXH5AQAAQBAJ&pg=PT180|title=The Edible Atlas: Around the World in Thirty-Nine Cuisines|author=Mina Holland|date=6 March 2014|publisher=Canongate Books|isbn=978-0-85786-856-5|pages=180–))</ref> Squid is also often stuffed.

In Lebanon, Syria,  Turkey, fried squid is served with [[tarator]], a sauce made using tahini. Like many seafood dishes, it may be served with a slice of lemon.

===Europe===

==== Southern Europe ====

Fried squid (calamari fritti) is a dish in [[Mediterranean cuisine]], consisting of [[Batter (cooking)|batter]]-coated, deep-fried squid (fried for less than two minutes to prevent toughness), which is served plain, with salt and lemon on the side.

In [[Spain]], (''rabas'' or ''calamares a la romana'', battered calamari, lit. ''Roman-style calamari'') has the calamari rings covered in a thick batter, deep fried and served with lemon juice and mayonnaise or [[aioli]]. Traditionally in [[Cantabria]] and the [[Basque Country (autonomous community)|Basque Country]] ''rabas'' are cut into straight strips rather than rings.<ref>((Cite web |title=The Complete Foodie Guide to Cantabria and the Basque Country |website=Great British Chefs |date=2022-10-27 |url=https://www.greatbritishchefs.com/features/food-of-cantabria-and-basque-country?fpi_sib_ee=ZnJlZGVyaWNvcmliZWlyb0Bob3RtYWlsLmNvbQ |accessdate=2023-01-13))</ref> Battered and fried baby squid is known as ''puntillitas''.  Squid stewed in its own black ink is called ''calamares en su tinta'' or ''chipirones en su tinta'', resulting in a black stew-like dish in which squid meat is very tender and is accompanied by a thick black sauce, usually made with onion, tomato and squid ink, among others.

In Spain and [[Italy]], squid or cuttlefish ink is eaten in dishes such as [[paella]], [[risotto]], [[soups]] and [[pasta]].

In Spain, Italy, [[Greece]], [[Cyprus]], [[Turkey]], [[Portugal]], [[Slovenia]] and [[Croatia]], squid rings and arms are coated in batter and fried in oil. Other recipes from these regions feature squid (or [[Octopus as food|octopus]]) simmered slowly, with vegetables such as squash or tomato. When frying, the squid flesh is kept tender due to a short cooking time; when simmering, the flesh is most tender when cooking is prolonged with reduced temperature. In [[Greece]] or [[Cyprus]] it is served also with [[tzatziki]], a Greek yoghurt, cucumber and mint dip.

In [[Sardinia]], squid are served with a sauce made from lemon, garlic, parsley, and olive oil.

In [[Portugal]], ''lulas'' are commonly eaten grilled whole, in kebabs ("[[espetadas]]") of squid rings with bell peppers and onion, or stewed, stuffed with minced meat ("Lulas Recheadas"); the battered version is known as 'lulas à sevilhana', named after [[Seville]], the Andalusian city that popularised the dish. The city of [[Setúbal]] is also known for its fried [[cuttlefish]] (''Choco frito 'à setubalense''').<ref>((cite web |title=Choco frito 'à setubalense' |date=9 January 2019 |url=https://jornalsabores.com/choco-frito-setubalense/ |publisher=jornalsabores.com |access-date=27 December 2020))</ref>

In [[Malta]], ''klamar mimli'' involves stuffing the squid with rice, breadcrumbs, parsley, garlic and capers and then gently stewing in red wine.

In [[Slovenia]], squid are eaten grilled and stuffed with [[Prosciutto|pršut]] and cheese, with ''blitva'' ([[Chard|Swiss chard]]).

==== Russia ====
In [[Russia]], a lightly boiled [[Julienning|julienned]] squid with onion rings, garnished with mayonnaise, makes a salad. Another dish is a [[Stuffed squid|squid stuffed]] with rice and vegetables and then roasted.

=== Commonwealth ===
In [[South Africa]], [[Australia]] and [[New Zealand]], fried calamari is popular in [[fish and chip]] shops; imitation calamari of [[Whitefish (fisheries term)|white fish]] may also be used.

=== North America ===
In North America, fried squid is a staple in seafood restaurants. It is served as an [[appetizer]], garnished with [[parsley]], or sprinkled with [[parmesan cheese]]. It is served with dips: [[Black pepper|pepper]]corn [[mayonnaise]], [[tzatziki]], [[marinara sauce]], [[tartar sauce]], or [[cocktail sauce]]. In [[cuisine of Mexico|Mexico]] it is served with [[Tabasco sauce]] or [[habanero]]. Other dips, such as [[ketchup]], [[aioli]], and olive oil are used.  In the United States, the government and industry worked together to popularize calamari consumption in the 1990s.<ref>((cite web|last1=Frank |first1=Matthew Gavin|title=The origin of an appetizer: A look at the creation of calamari |url=http://www.salon.com/2014/08/31/from_chicken_tenders_to_calamari_the_strange_story_behind_the_creation_of_appetizers/|website=[[Salon (website)|Salon]]|date=31 August 2014|access-date=1 September 2014))</ref>

In the United States, in an attempt to popularize squid as a protein source in the 1970s, researchers at [[Massachusetts Institute of Technology]] developed a squid-gutting machine, and submitted [[squid cocktail]], rings, and [[chowder]] to a 70-person tasting panel for market research.<ref>((cite book |year=1974|title=Aquatic Sciences and Fisheries Abstracts, Vol. 4|url=https://books.google.com/books?id=-SFZAAAAYAAJ&q=%22squid+cocktail%22 |via=Google Books))</ref><ref>((cite magazine|title=Could Squid Fishery Boom? |volume=4 |issue=4 |date=October 1974 |page=70 |department=NOAA Update |magazine=NOAA Magazine |publisher=National Oceanic and Atmospheric Administration |url=https://books.google.com/books?id=XWcqAAAAMAAJ&q=%22squid+cocktail%22 |via=Google Books))</ref> Despite a general lack of popularity of squid in the United States, as aside from the internal "ethnic market" polling had shown a negative public perception of squid foods,<ref>((cite book |author1=Max Milner |author2=Nevin S. Scrimshaw |author3=Daniel I-chyau Wang |year=1978 |title=Protein Resources and Technology: Status and Research Needs |url=https://books.google.com/books?id=JbtTAAAAMAAJ&q=%22squid+cocktail%22 |publisher=Avi Publishing Company |isbn=9780870552496 |via=Google Books))</ref> the tasting panel gave the dishes "high marks".<ref>((cite magazine |url=https://books.google.com/books?id=VUS686JO6xcC&dq=%22squid+cocktail%22&pg=PA764 |magazine=New Scientist|date=21 March 1974|title=Fishy Thinking |page=764 |via=Google Books))</ref><ref>((cite report |author=Bronwyn Hurd |year=1974 |url=https://books.google.com/books?id=OZETAAAAYAAJ&q=%22squid+cocktail%22 |title=Using the Seas to Serve People: A Report on the Massachusetts Institute of Technology Sea Grant Program, 1 July 1973 to 30 June 1974 |via=Google Books))</ref>

During the [[2020 Democratic National Convention]], calamari was featured prominently during the virtual roll call for the state of [[Rhode Island]].<ref>((Cite web|last=Barone|first=Vincent|date=2020-08-19 |title=Rhode Island's DNC roll call for Biden prominently features plate of calamari |url=https://nypost.com/2020/08/19/calamari-prominently-featured-in-ris-dnc-roll-call-for-biden/ |access-date=2020-08-19|website=New York Post |language=en-US))</ref>

==Etymology==
The English name ''calamari'' comes from the Italian ''calamari'' (plural of ''calamaro''), Spanish ''calamar'', and Modern Greek ((lang|el|καλαμάρι)) ''kalamári''.<ref name="oed" /> Ultimately, all of these terms derive from the [[Late Latin]] ''calamarium'', "pen case" or "ink pot", itself from the [[Latin]] ''calamarius'', "pertaining to a writing-reed", after the resemblance in shape and the inky fluid that [[squid]] secrete; ''calamarius'' in turn derives from the Greek ((lang|grc|κάλαμος)) ''kalamos'' 'reed' or 'pen'.<ref name="oed"/><ref>((OEtymD|calamari))</ref><ref>((L&S|calamarius|calamarius|ref))</ref><ref>((cite book|chapter=καλαμάρι|trans-title=[[Babiniotis dictionary|Dictionary of Modern Greek]]|script-title=el:Λεξικό της Νεάς Ελληνικής Γλώσσας |first=Georgios|last=Babibiotis|author-link=George Babiniotis|language=el|year=2002))</ref><ref>((cite book|series=Leiden Indo-European Etymological Dictionary Series|author-first=Robert|author-last=Beekes |author-link=Robert S. P. Beekes|others=With the assistance of Lucien van Beek|title=Etymological Dictionary of Greek|publisher=Brill|year=2010|chapter=κάλαμος))</ref><ref>((LSJ|kalama/rion|καλαμάριον)), ((LSJ|ka/lamos|κάλαμος|ref)).</ref>

==Nutritional value==
The nutritional value of squid compares favorably with fish, being high in protein and phosphorus with trace amounts of calcium, thiamine, and riboflavin.<ref>((cite book|author-first=Paul H. |author-last=Kalikstein |title=The Marketability of Squid MIT Report No. MITSG 74-24 |publisher=Massachusetts Institute of Technology|year=1974|page=9-10)); citing ((cite magazine |last=Veteikis|first=J.J.|title=Commercial Fishing for Squid |magazine=Australian Fisheries Newsletter |number=25|publisher=Fisheries Branch, Dept. of Primary industry, Australia|date=June 1966))</ref> Squid are 67.5–80.7% protein and 2.22–8.48% fat.<ref>((cite web|title=calamari |website=Nutrition Value of Squid As Food For Human|date=2003 |url=https://www.researchgate.net/publication/287195705))</ref> A 2016 study of [[Loligo|loligo squid]] found that 13% of the wet weight was oil, which is a rich source of [[omega-3]] and [[omega-6]] fatty acids (2.78% [[arachidonic acid]], 3.10% [[linolenic acid]], 5.20% [[linoleic acid]], 15.40% [[docosahexaenoic acid]] (DHA), and 9.60% [[eicosapentaenoic acid]] (EPA)).<ref>((cite web|url=http://aquaticcommons.org/22850/1/IFRO-v15n1p100-en.pdf|title=Squid (Loligo loligo): The new source to extract omega-3 and omega-6 rich marine oils|website=Nutrition Value of Squid As Food For Human|date=2016))</ref>

==Allergies==
[[Food allergy|Allergies to calamari]] can occur.<ref>((cite web|url=http://www.allergysa.org/C_OL_Food_017.asp|title=Sea Food Allergy|publisher=Allergy Society of South Africa|access-date=2010-07-04|url-status=dead|archive-url=https://web.archive.org/web/20100402003720/http://www.allergysa.org/C_OL_Food_017.asp|archive-date=2010-04-02))</ref> As with other [[molluscs]], the [[allergen]] is probably [[tropomyosin]].<ref>[http://www.allergyclinic.co.nz/guides/51.html Auckland Allergy Clinic, "Seafood Allergy"] ((webarchive|url=https://web.archive.org/web/20110803221001/http://www.allergyclinic.co.nz/guides/51.html |date=2011-08-03 ))</ref>

==Gallery==
<gallery mode="packed">
File:Fried baby squid.jpg|[[Chinese cuisine|Chinese-style]] fried baby squid
File:Ikameshi 001.jpg|Japanese ''[[Ikameshi]]''
File:Ika somen by jetalone in Minato, Tokyo.jpg|Japanese ''[[Ika somen|Ika Sōmen]]'' (squid noodle)
File:Nigirizushi_(hotaru-ika).jpg|Japanese ''[[sushi]]'' 
File:Shiokara_001.jpg|Japanese ''Ika no [[shiokara]]''
File:Squid steaks, uncooked.jpg|Squid steaks, uncooked
File:Squid jerky.jpg|Squid [[jerky]]
File:Ojingeojeot (squid jeotgal).jpg|Korean ''[[ojingeo-jeot]]'' (salted squid)
File:Ojingeo sundae (stuffed squid) 2.jpg|Korean ''ojingeo-[[sundae (Korean food)|sundae]]'' (stuffed squid)
File:Ojingeo-twigim and gochu-twigim 2.jpg|Korean Ojingeo-Twigim along with Gochu-Twigim. Ojingeo is squid whereas Gochu is pepper
</gallery>

==See also==
((Portal|Food))
* [[Fish as food]]
* [[List of deep fried foods]]
* [[List of seafood dishes]]
* [[Octopus as food]]
* [[Pain in invertebrates]]

==References==
((reflist|2))

==External links==
((Cookbook|Squid))
*((Commons category-inline))

((Seafood|state=expanded))
((Edible molluscs))
((Cuisine of Greece))

[[Category:Appetizers]]
[[Category:Animal-based seafood]]
[[Category:Chinese cuisine]]
[[Category:Japanese cuisine]]
[[Category:Korean cuisine]]
[[Category:Vietnamese cuisine]]
[[Category:Filipino cuisine]]
[[Category:Lao cuisine]]
[[Category:Thai cuisine]]
[[Category:Sri Lankan seafood dishes]]
[[Category:French cuisine]]
[[Category:Portuguese seafood dishes]]
[[Category:Greek cuisine]]
[[Category:Spanish cuisine]]
[[Category:Italian cuisine]]
[[Category:Seafood]]
[[Category:Deep fried foods]]
[[Category:Squid as food| ]]
[[Category:Tapas]]
[[Category:Molluscs as food]]
[[Category:Types of food]]

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Module:Namespace detect/config (view source) (protected)
Module:Namespace detect/data (view source) (protected)
Module:Navbar (view source) (protected)
Module:Navbar/configuration (view source) (protected)
Module:Navbar/styles.css (view source) (protected)
Module:Navbox (view source) (template editor protected)
Module:Navbox/configuration (view source) (template editor protected)
Module:Navbox/styles.css (view source) (template editor protected)
Module:Pagetype (view source) (protected)
Module:Pagetype/config (view source) (protected)
Module:Pagetype/disambiguation (view source) (protected)
Module:Pagetype/setindex (view source) (protected)
Module:Pagetype/softredirect (view source) (protected)
Module:Portal (view source) (template editor protected)
Module:Portal-inline (view source) (template editor protected)
Module:Portal/images/f (view source) (template editor protected)
Module:Portal/images/g (view source) (template editor protected)
Module:Portal/styles.css (view source) (template editor protected)
Module:Redirect hatnote (view source) (template editor protected)
Module:SDcat (view source) (protected)
Module:Side box (view source) (template editor protected)
Module:Side box/styles.css (view source) (template editor protected)
Module:String (view source) (protected)
Module:TableTools (view source) (protected)
Module:Unicode data (view source) (template editor protected)
Module:Unicode data/scripts (view source) (template editor protected)
Module:Unsubst (view source) (protected)
Module:Webarchive (view source) (template editor protected)
Module:Webarchive/data (view source) (template editor protected)
Module:Wikitext Parsing (view source) (protected)
Module:Yesno (view source) (protected)

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