Squid vs. Calamari: Are Squid and Calamari Different?

The term “squid” describes over 300 different species of cephalopods. Squid are related to octopuses and cuttlefish; they are predatory invertebrates, lack external shells, and have ink sacs for defense. Varieties of squid vary hugely in size—the smallest is less than an inch long, while the largest, the giant squid, can reach up to forty feet in length. Gould’s squid, a species commonly used for commercial consumption, is typically less than two feet long.

Numerous varieties of squid, including immature “baby squid,” are eaten across the world, particularly in Europe, Asia, North America, and Australia. The body (or mantle), arms, and tentacles are all edible and used in cooking, and squid ink, extracted from the ink sacs, is commonly used in Japanese and Mediterranean cuisines.

“Calamari,” the Italian word for “squid,” is the word used in English to describe squid in a culinary context. English-speaking cooks and diners commonly use the word “calamari” to refer to various preparations of the squid species that are fished commercially. East Asian restaurants typically use the word “squid” instead of “calamari.” While there are hundreds of varieties of squid in all sizes, most species used as calamari are less than a foot long.

Calamari can be prepared in a variety of different ways and is used in many cuisines. You can buy thawed of frozen calamari pre-cleaned and cut at seafood shops, Asian markets, or at your local supermarket, or buy it whole and clean and prepare it yourself. Try incorporating calamari into your home cooking using one of these preparations.

• Fried calamari: Fried calamari is a popular appetizer, made by cutting cross-sections of the body (although the long tentacles will also often be included), coating them in batter, and deep frying. Serve up a plate of fried calamari with lemon wedges and marinara sauce, or combine it with other types of seafood and vegetables in a fritto misto.
• Grilled calamari: Grill calamari by coating the pieces with oil—such as extra virgin olive oil—and seasonings, before placing them on the grill. You can also boil the calamari for up to an hour beforehand to tenderize the meat, and then grill briefly to add char and a smoky flavor.
• Raw: High-quality fresh squid is often eaten raw in Japan in the form of nigiri sushi, sashimi, or ika sōmen (thinly cut raw squid noodles).
• Braised: Try slow-cooking calamari in liquid, such as a broth or marinara (or other tomato sauce). Braising calamari this way makes it take on more flavor, and the slow cooking means it remains tender—overcooking calamari can make it overly chewy.
• Sautéd: You can also cook calamari in a frying pan over high heat. Sauté calamari with some olive oil, freshly-squeezed lemon juice, and sliced garlic for a quick and delicious dish.
• Paella: Add calamari to a Spanish paella, made by cooking short-grained rice with broth, sofrito, herbs, and a medley of vegetables, meats, and seafood.

Naming conventions of food can create confusion, so it’s good to have your definitions clear when you head to the fishmonger. The important thing to remember is that calamari is a culinary name for squid, and the two may be used interchangeably. While in some cases the word “calamari” is used for a higher-grade version of squid meat, there is no rigid definition. Calamari is what you are likely to find on a menu, especially in the West, whereas in Asia, you may be more likely to find it translated to “squid.”

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