Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon


Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note



What is it?

A member of the mollusk family, this relative of the octopus has an elongated body and 10 arms. Though they range greatly in size, the squid used in cooking, is on the smaller side with a body just a few inches long. When cooked it has a somewhat chewy texture and a mild flavor some describe as sweet. It can be sautéed, grilled, stir-fried, or deep fried, as in the famous Italian squid dish, calamari fritti.

How to choose:

You can buy squid fresh or frozen, whole and sliced. Fresh squid should have a clean ocen scent and it should look shiny and plump, not deflated. Avoid forzen squid if it shows signs of freezer burn, such as excess ice crystals. Some fish markets sell squid that’s already been cleaned, but you’ll pay extra for it. If you want to save a little money, you can buy whole squid and clean them yourself.

How to prep:

if the squid is already cleaned, it’s a matter of cutting the tentacles and body as your recipe described. The bodies can be cut crosswise to make rings, sliced lengthwise into strips, or left whole for stuffing. To clean squid yourself, start by cutting off the tentacles below the eyes. Flip the tentacles back and squeeze out and discard the beak. Trim off the “wings” on the sides of the body. Starting at the tip of the body, run the dull edge of the knife firmly down the squid to simultaneously peel off much of the membrane, if it hasn’t already been removed, and squeeze out the viscera, including the plastic-like skeleton or “quill.” Rinse the cleaned tentacles and bodies, inside and out, under running water. Cut large tentacles in half.

How to store:

Store fresh squid airtight in the refrigerator and use within a day or two.


  • Moveable Feast

    Deconstructed Cacciucco

    This succulent, tomatoey soup originated with the fishermen in the coastal towns of Tuscany where after selling the “best” of the day’s catch would make this stew from what they…

  • Moveable Feast

    Lowcountry Beef Stew

    In Gullah cooking, adding seafood to a meat stew is not unusual, as fish and shellfish are so abundant. Here, beef brisket and short ribs are combined with calamari for…

  • Recipe

    Pasta with Calamari, Tomatoes, and Toasted Breadcrumbs

    In Italy, pasta paired with mild-flavored fish is not usually topped with cheese, but breadcrumbs often take its place. Here, the crisp texture and toasty flavor of the crumbs complement…

  • Moveable Feast

    Charred Squid Skewers on Garlic Toast with Arugula

    A classic Moroccan marinade, charmoula combines the elements of a cilantro-parsley pesto with the heat of chile-based sambal oelek and the sultriness of smoked paprika.

  • Recipe

    Thai Yellow Curry with Seafood

    The fish and squid rings in this superfast curry cook in just minutes; cherry tomatoes add color and sweetness. Create your own customized curry with the Recipe Maker.

  • Recipe

    Simple Fried Squid

    Fried calamari isn't just an Italian favorite; it's also a popular Spanish tapa. This version is dipped in a simple flour batter and fried until crisp and golden.

  • Recipe

    Grilled Shrimp & Calamari Salad with Arugula & Orange Vinaigrette

    If you don’t like calamari, you can substitute extra shrimp.

  • Recipe

    Thai Seafood Salad (Yum Talay)

    This dish boasts a playful mix of flavors: the natural sweetness of fresh seafood, the breezy notes of cilantro and mint, and the sharp accent of lime juice against a little sizzle…

  • Recipe

    Chickpea, Calamari & Zucchini Salad


  • Recipe


    For this classic seafood stew you can use whatever combination of fish and shellfish you like, provided you don’t include oily fish such as salmon, mackerel, or tuna.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial