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Fish & seafood · Molluscs

Squid

Cephalopod sold as tubes, rings and tentacles; flash-fried as calamari or slowly braised until tender.

Also called: calamari, kalamar

A kind of shellfish

5 recipes with it

What it is

Squid is a ten-armed cephalopod with a long tube-shaped body, two fins and tentacles. Cleaned tubes are white; the skin is purple-speckled. Calamari is the Italian name and is usually used for fried squid. Cuttlefish is a thicker, broader relative; octopus has eight arms and needs longer cooking.

How it’s used

  • Fried calamari
  • Grilled or barbecued with chilli and lime
  • Stir-fries and Korean ojingeo bokkeum
  • Stuffed and braised squid
  • Paella and black rice (with ink)

Characteristics

Taste
Mild, sweet and slightly briny.
Texture
Tender and springy when cooked right; rubbery in between.
When cooked
Cook either under 2 minutes over high heat or braise for 30–60 minutes; anything in between is tough. Scoring the flesh in a crisscross helps it cook evenly.
Sold as
fresh, frozen, dried
Cooking uses
Commonly cooked, Suitable for frying, Suitable for grilling

Storage

Refrigerated. Cook fresh squid within a day; frozen squid is reliable and keeps well.

Diet, allergens and safety

Contains Molluscs.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains molluscs, a recognised allergen separate from crustaceans; some people react to both.

Nutrition per 100 g

Energy
92 kcal
Protein
15.58 g
Carbohydrate
3.08 g
Fat
1.38 g
Fibre
0 g
Sugars
0 g

USDA FoodData Central: Mollusks, squid, mixed species, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Octopus — Precooked octopus, sliced; for grills and salads.
  • Prawns / shrimp — 1:1 in stir-fries and fritto misto.

Related ingredients

Recipes with squid

More molluscs