Squid

Known as calmar or encornet (France), calamaro (Italy), calamar (Spain), kalamári (Greece).

Squid (usually referred to as calamari) has a sweet taste, and when cooked properly, a firm but tender texture. Cooking must be either very brief or very long – anything in between and the squid will become rubbery.

Once the squid is cleaned and prepared, its body may be stuffed with minced meat and chopped tentacles and then baked in a tomato and garlic sauce. Larger squid are best stewed gently with olive oil, wine and tomatoes, whilst smaller ones can be sliced into rings and either boiled very briefly for a minute or two (until it loses its pearly, translucent look) or dipped in batter and deep-fried. Very small specimens (those with bodies no larger than 8 cm or 3 in) can be coated in egg and flour and deep-fried whole.

The ink found in the long narrow sac attached to the head can be used in pasta and sauces, or added to Arborio rice to make risotto nero.