What Is Calamari?
Calamari is the culinary term for squid prepared as food. The word comes from Italian (and ultimately Latin "calamus," meaning "pen"—referring to the squid's internal shell). Most commonly, it refers to squid cut into rings and fried.
The Basics
What it is: Squid prepared as food
Most common form: Fried rings (calamari fritti)
Taste: Mild, slightly sweet, oceanic
Texture: Tender when cooked properly; rubbery when overcooked
Squid Anatomy for Cooking
- Body (mantle): Usually sliced into rings
- Tentacles: Often fried whole
- Fins: Sometimes included
- Beak (mouth)
- Ink sac (though ink is used in some dishes)
- Internal organs
Calamari Preparation
Cleaning fresh squid:
1. Pull tentacles from body
2. Remove beak and internal cartilage
3. Remove skin (optional)
4. Rinse thoroughly
5. Cut body into rings
Most restaurant calamari is pre-cleaned and frozen, which is perfectly acceptable.
How to Cook Calamari
The golden rule: Cook it very fast (1-2 minutes) or very slow (30+ minutes). Anything in between = rubbery.
Fried Calamari (Most Popular)
- Cut into rings
- Dredge in seasoned flour (or flour + cornmeal)
- Fry at 375°F for 1-2 minutes
- Drain and serve immediately with marinara or aioli
Key: Don't overcrowd the fryer; work in batches.
Grilled/Sautéed
- High heat, quick cooking
- Marinate briefly in olive oil, garlic, lemon
- 1-2 minutes per side
Braised (Slow-Cooked)
- Low heat for 30-60 minutes
- In tomato sauce, wine, or broth
- Results in very tender texture
Calamari vs. Octopus
| Aspect | Calamari (Squid) | Octopus |
|--------|------------------|---------|
| Texture | More tender | Chewier |
| Taste | Milder | Stronger |
| Legs | 10 (8 arms + 2 tentacles) | 8 arms |
| Body | Elongated, with fins | Round, no fins |
| Price | Less expensive | More expensive |
| Cooking | Quick or braised | Usually long-cooked |
Types of Squid
- Longfin squid (Atlantic)
- Shortfin squid (Atlantic)
- Humboldt squid (Pacific, larger)
- European squid (Mediterranean)
Most calamari at restaurants is longfin or shortfin squid.
Nutritional Value
- Calories: 78
- Protein: 13g
- Fat: 1g
- Cholesterol: 198mg (high)
- Good source of B12, selenium, zinc
Note: Fried calamari is higher in calories/fat due to breading and oil.
Cultural Significance
- Italy: Calamari fritti, calamari ripieni (stuffed)
- Spain: Calamares a la romana
- Greece: Kalamarakia
- Japan: Ika (squid) in sushi and tempura
- Korea: Ojingeo (squid) in various dishes
Buying Tips
- Smell clean (oceanic, not fishy)
- Have clear, not cloudy, flesh
- Feel firm, not slimy
Frozen is fine: Flash-frozen squid is often fresher than "fresh" that's been sitting around.