Calamari is a popular appetizer in many Italian restaurants, arriving as a deep fried treasure that many eagerly devour. Yet, mention squid and you're likely to get a very different reaction. Of course, calamari is simply the Italian name for squid… go figure. Read on to learn all about this culinary treat.
What is squid?
 The squid belongs to the same family as the octopus. But if you are in another country squid may go by a different name: in Spain: calamari, Russia: kalamar, Germany: kalmar, Greece: kalamarakia, Portugal: lula, Norway: blekkspruter, France: encornet, Japan: ika, Thailand: pla muek, and in China: yao. The squid is a schooling, ocean-dwelling animal that preys on small finfish and crustaceans. It has 10 arms and usually a long, cigar-shaped body with fins at the end. It has no backbone, but rather a quill-like pen located beneath its mantle, or body. The squid is ordinarily a milky, translucent color, but when aroused, turns rapidly to red, pink, brown, blue, and yellow, even several hours after capture. An ink-like fluid in a sack in the mantle is ejected at will. The siphon or funnel that ejects ink is also instrumental in enabling the squid to move so rapidly.
In the United States, most of the squid harvest consists of three species, ranging in mantle length from 4-12 inches. The smallest is the California or Monterey squid (Loligo opalescens), next is Loligo pealei, known as the long-finned, boned, Boston, or winter squid. It ranges from Nova Scotia to Venezuela and commonly occurs from Massachusetts to North Carolina. It is distinguished from other local species by having a broader pen and longer fins (fin length equals one-half the mantle length). In addition, the long-finned squid is generally smaller and has a thinner mantle wall than the other species. It is available to the inshore fishery from spring through fall and is caught offshore in winter. And the third is Illex illecebrosus, the short-finned or summer squid. This species is a more northern resident and commonly occurs from the Maritime Provinces to New Jersey. It has a slender pen, and its fins are one-third the length of its mantle. The short-finned squid attains a larger size, has a thicker mantle wall, and usually sells for less than the long-finned squid. This squid was once harvested almost exclusively for use as bait, but is now marketed as a food item and has found consumer acceptance equal to the long-finned squid. The short-finned is harvested in summer and fall.
Purchasing Squid
Squid can be purchased whole fresh or frozen and cleaned fresh and frozen. If you purchase whole squid, don't worry, the recipe below has directions for cleaning. Fresh and thawed frozen squid should smell clean and fresh; the skin of fresh squid should be creamy in color with tiny flecks of red. As the squid spoils, pigments are released into the flesh and the color darkens. Cleaned squid will have a pearly white color.
Cooking & Eating Squid
The key to cooking squid (any variety) is time and temperature. There are two basic techniques; short time at high temperature, and long time at low temperature. Note that squid will always have a texture -- not chewy, but snappy. What you want to avoid is rubber bands! Stir-frying, pan-sautéing, poaching, barbecuing, and deep-frying are all examples of the first technique -- cooking at a high temperature for a short time. Squid cooked this way will turn snowy white in three minutes. If you cook it for longer than three minutes at a high temperature, a rubbery texture will result.
Simmering in a sauce or stew is an example of the second technique -- cooking at a low temperature for a long time. If you are preparing a squid marinara, the squid is simmered at a low temperature for longer than 20 minutes. This allows the squid to pass through the "rubber-band stage" and become more tender. Squid cooked this way will turn golden. Overall, squid has a bland flavor and takes on the flavor of the ingredients with which it is cooked.
Italian Stuffed Calamari- 6 medium to large squid (about 1 pound)
- 1/4 cup bread or cracker crumbs
- 2 tablespoons minced parsley
- 1 1/2 tablespoons grated Romano cheese
- 2 teaspoons minced garlic
- 1 egg, beaten
- 1/4 cup salad oil
- salt and pepper
- 2 garlic cloves, sliced
- 1/2 cup chopped tomatoes
- 1/4 cup dry white wine
Cleaning the squid: After the squid has thawed, grip the head and tentacles in one hand and the mantle, or body, in the other. Pull off the head and tentacles. If you plan to use the tentacles (which are just as good to eat as the rest of the squid), be sure to remove the hard beak from the center of the tentacles and cut off the eyes. Clean out the insides of the mantle and remove the transparent backbone, or quill. Under cold, running water, peel off the mantle membrane by pulling the fins off at the tip of the body. Turn mantel inside out and thoroughly rinse. Your squid is now ready.
Preparation: Chop the tender parts of the tentacles (be sure to remove hard beak). Mix tentacles, crumbs, parsley, cheese, 1 1/2 teaspoon of minced garlic, egg, and 1 tablespoon salad oil. Blend well, adding salt and pepper to taste. Spoon equal amounts loosely into each squid and sew up opening or close with a toothpick. Add remaining oil to skillet large enough to hold squid in single layer. Heat oil and cook sliced garlic until golden brown. Discard garlic. Arrange the squid in oil and brown all sides lightly. Add tomatoes, remaining minced garlic, wine, and salt and pepper to taste. Cover tightly and cook 20-30 minutes. Remove threads or toothpick from squid and serve whole or sliced, alone or with pasta and a nice green salad.
Preparation Time: 1 1/2 hours - Makes 3 servings.
About the FishmongerDoris Hicks, Seafood Technology Specialist,
This email address is being protected from spam bots, you need Javascript enabled to view it
 As seafood specialist, for the University of Delaware Sea Grant Marine Advisory Service, Hicks works with both the seafood industry and consumers to develop educational programs about the proper way to handle, store, and prepare finfish and shellfish. In addition to these outreach efforts, Hicks serves as a seafood safety instructor, providing training programs to seafood processors throughout the region. She also has conducted research with University of Delaware colleagues to explore new technologies for pasteurizing seafood. Hicks received her bachelor's degree in food science from Rutgers University and her master's degree in food science and human nutrition from the University of Delaware.
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