You’ve probably seen it on a menu. Calamari. It sounds fancy, right? But here’s the truth. It just means squid. That’s all. The word comes straight from Italian.
In most American restaurants, it shows up fried. Crispy rings piled on a plate with a dip on the side. But that version barely scratches the surface. Around the world, calamari look and taste completely different.
In Spain, it’s stirred into paella. Italians add it to pasta or stews. In Portugal, you’ll find it grilled on skewers with onions and peppers. Then comes Asia. Korea wraps deep-fried squid in lettuce with mustard or chili sauce. In Thailand and Taiwan, whole squid is grilled and sold at roadside stalls.
So, what is calamari really? Is it always made from squid? And why does it taste so different depending on where you eat it? Let’s break it down. No fluff. Just the facts, the food, and the story behind this slippery little dish.
What Is Calamari?
Calamari is the name many people use for squid, especially when it’s cooked. Most folks think of those fried, golden rings you get at restaurants, but that’s just one version. There’s a whole world of calamari beyond the fryer.
Okay, But What Is Calamari Really?
Calamari means squid. That’s it. Nothing dramatic. The word comes from Italian, and in many parts of the world, people use it the same way, just with a different name for the same sea creature.
In the U.S., though, when people say calamari, they usually mean those fried rings you get as an appetizer. Crispy on the outside, chewy on the inside, dipped in some kind of sauce. That’s the version that stuck. But that’s not the full story.
Because calamari isn’t a recipe. It’s the ingredient. Squid can be cooked in so many ways—grilled, stir-fried, stuffed, added to soups, even eaten raw. And every culture seems to have its own way of doing it. Some go spicy. Others keep it simple.
So yeah, calamari is squid. But how does it end up on your plate? That part changes.
Is There Really a Difference Between Squid and Calamari?
Short answer? Not really. Long answer? It depends on who you ask.
“Squid” is the animal. “Calamari” is often used when it’s cooked, especially in restaurants. Some chefs claim calamari comes from a smaller, more delicate type of squid. Others say it’s just branding—squid sounds a little too, well, squiddy.
In the kitchen, though, they’re pretty much treated the same. Both have that long, tube-shaped body. Both come with tentacles. Both can be sliced, grilled, fried, or chopped into whatever dish you’re making.
So if you’re eating calamari, you’re eating squid. The difference is more about how people talk about it than what it actually is.
Is Calamari Made Only from Squid?
Yes. Calamari always comes from squid. That’s the one and only source.
Sometimes people confuse it with an octopus or a cuttlefish because they all have tentacles and live in the ocean. But they’re not the same. Calamari is squid. If a dish is made from octopus, it should be called octopus. If it’s cuttlefish, it’s cuttlefish. No kitchen tricks there.
Of course, restaurants might not always tell you exactly what kind of squid they’re using. Some go for smaller, tender ones. Others might use big ones and slice them thin. But at the end of the day, if it’s called calamari, you’re eating squid. Nothing else.
Different Types of Squid Used in Calamari Dishes
Not all squid are the same. Some are tiny and soft. Others? Way bigger and kind of tough. You can’t just throw any random squid into a pan and expect magic. Cooks usually pick one based on how they plan to cook it and what texture they want on the plate.
In most restaurants, especially those frying calamari, smaller squid are the top choice. They’re easier to clean, quick to cook, and have that soft bite people expect.
Larger squid, on the other hand, can turn rubbery if you don’t cook them just right. But they do bring more flavor when grilled or braised slowly.
Here’s a quick look at a few types commonly used in kitchens:
| Type of Squid | Common Use | Texture & Flavor |
| European Squid | Fried calamari, pasta | Tender, mildly sweet |
| Japanese Flying Squid | Grilled, sushi | Soft, delicate |
| Humboldt Squid | Braised dishes, stews | Thick, meatier, stronger flavor |
| Longfin Inshore Squid | Fried rings, stuffed recipes | Very tender, holds shape well |
| Arrow Squid (New Zealand) | Flash-fried, stir-fries | Light texture, neutral flavor |
The choice depends on the recipe. If it’s fried calamari, they usually go for smaller squid. It cooks fast and stays tender. No one wants a rubber band in their mouth. But if they’re grilling or stewing, they might choose a bigger type that can handle slow cooking without falling apart.
So yeah, when you’re biting into that crispy ring or tender slice, there’s more going on than you think. The type of squid can change the whole dish, even if it all looks the same once it’s cooked.
How to Prepare Calamari: Cleaning, Cutting, and Cooking Techniques
Cooking calamari at home sounds tricky, but once you do it a few times, it’s actually pretty simple. The key is not to rush through the prep. Most of the work is in the cleaning and cutting. After that, it’s all about how you cook it.
Cleaning and Prepping Squid Without Making a Mess
Let’s be honest. The first time you clean squid, it’s a little weird. It’s slippery, there’s ink, and yeah—some parts look strange. But here’s a basic flow that works:
- Pull the head and tentacles from the body. They should come out in one go, along with the guts.
- Cut just below the eyes. This saves the tentacles. Toss the rest.
- Remove the clear quill. It’s like plastic. Just grab and pull.
- Peel off the skin if you want. It’s edible, but some folks prefer it gone.
- Rinse the body and tentacles under cold water. That’s it. You’re ready to slice and cook.
How People Cook Calamari Around the World
Once it’s clean, the options open up fast. Some people fry it. Others throw it on the grill. Some even simmer it in sauce for hours. The method you choose changes everything—flavor, texture, even how it smells.
- Frying: This one’s the crowd favorite. Quick, crispy, and easy. Just coat in flour or batter and drop into hot oil.
- Grilling: Go for whole squid or thick rings. Add olive oil, lemon, and a bit of salt. Keep the heat medium-high.
- Sautéing: Use sliced squid with garlic and chili in a hot pan. Cook for 1 to 2 minutes; no more.
- Braising or stewing: Slow-cook the bigger squid with tomato, wine, or herbs. Takes time, but the flavor builds.
The one rule that matters? Cook it fast or cook it slow. Nothing in between. Medium time equals chewy disappointment.
How to Keep It Tender Every Time
Calamari turns rubbery fast if you overthink it. That’s the thing people get wrong the most.
Here’s what actually helps:
- Slice it evenly. Whether it’s rings or strips, keep the size consistent.
- Dry it before cooking. Water and hot oil don’t mix well. You’ll get splatter and soggy squid.
- Use high heat or low heat only. Quick fry or long simmer. Anything in the middle makes it tough.
- Don’t overcrowd the pan. Give the squid space. Steam ruins the crisp.
Once you get the hang of it, it’s easy to tell when calamari’s just right. Soft, not mushy. Bouncy, not rubbery. And that’s when it tastes best.
What Does Calamari Taste Like?
If you’ve never had calamari before, you might expect something fishy or strong. But it’s not like that. Calamari has a mild, slightly sweet flavor. It doesn’t hit you with ocean funk. It’s more gentle than that. Think clean and a little buttery, especially when cooked right.
The real difference is in the texture. Calamari is soft but firm, with a bit of bounce when you bite into it. When fried, it’s crispy on the outside, tender inside. When grilled, it has that smoky edge. And if it’s stewed, it soaks up all the flavor from the sauce.
A lot depends on how it’s cooked. Overcook it, and it gets rubbery real fast. But cooked right, it’s kind of addictive. Not chewy in a bad way—just satisfying.
Some people compare it to shrimp or scallops, but honestly, calamari has its own thing going on. Subtle taste, light texture, and a kind of blank slate that picks up whatever flavors you throw at it. Garlic, lemon, chili, soy sauce—it works with all of them.
Where To Buy and How To Store Calamari?
You’ll spot calamari at most places that carry seafood. Grocery stores, local fish shops, and even online markets have it. The label might say “squid” instead of “calamari,” but don’t let that throw you off. It’s the same thing. Sometimes it’s sold fresh. Other times it’s frozen. Both are fine.
If you’re buying fresh squid, check the smell first. It should smell like the sea, not like something sitting around too long. The skin should look glossy, not dull. If it’s cleaned already, even better. Saves you a step.
For frozen squid, look for solid packaging, no freezer burn, and no ice crystals inside. Rings, tubes, or whole squid—all good. Just thaw it slowly in the fridge before cooking. Don’t rush it in the microwave or under hot water. That ruins the texture.
How To Store It at Home
Fresh squid: Keep it in the coldest part of your fridge. Wrap it up tight or store it in an airtight container. Use it within 1 to 2 days, max.
Frozen squid: Leave it in the freezer until you’re ready. It can last for a few months, just check the date on the package.
Leftover cooked calamari: Put it in a sealed container. Store it in the fridge and eat it within 2 days. It won’t be as crisp, but it still works in pasta or rice dishes.
If you plan ahead and store it right, calamari’s easy to keep around. Just don’t forget it in the back of the fridge. It’s not that forgiving.
Wrapping Up
Calamari isn’t just a fried appetizer—it’s squid, and it shows up in kitchens all over the world in different ways.
Whether you grill it, fry it, or simmer it in sauce, the key is knowing how to handle it right. Pick the right type, prep it with care, and cook it quick or slow, nothing in between.
Once you get that part down, it’s one of the easiest seafoods to enjoy. Simple, tasty, and a lot more versatile than people think.
