Calamari or Squid? Is there any difference?

“Knowledge is power and food taste better when you know more about what you’re eating. It’s quite personal what you put in your mouth!” Capt’n Kenny

Is Calamari the same as Squid?

Do they taste the same?

Are they different animals?

Is Calamari an Octopus with a tail?

What in the world…?

This week we will go into the deeps of the ocean and find out the truth about Calamari…or squid…or cuttlefish…or octopus! Read on!

According to Wikipedia:

“The English name calamari has been borrowed multiple times, first from Spanish calamar, later from Italian calamaro, and most recently from Modern Greek καλαμάρι kalamári. All derive from the Late Latin calamarium, “pen case” or “ink pot”, itself from the Latin calamarius, “pertaining to a writing-reed”, after the resemblance in shape and the inky fluid that squid secrete; calamarius, in turn, derives from the Greek κάλαμος kalamos ‘reed’ or ‘pen’.”

Anyone who has ever fished for Squid knows what the ink is all about! Watch this short video:

Despite the many claims going around that squid and calamari are different, that “one is more tender than the other”, “The fins on one are shorter than the other” or “they are different in color”, squid and calamari are pretty much the same, at least biologically. Squid (or calamari, or even cuttlefish) are typically marine cephalopods mollusks (like the octopus) belonging to the Loliginadae family. The main difference is that these Cephalopods vary in size from very small to gigantic many feet long monsters that live in the deeps of the ocean and surface from time to time. These giants are not suitable for eating as they have a strong taste of ammonia. The smaller varieties are the more tender to cook. The ones with shorter fins, commonly belonging to the Loligo or the Gould’s squid variety, are smaller and are considered finer. They are more expensive too.

There are many health benefits from eating Calamari or Squid. Among the benefits, they provide Copper, Selenium, Zinc, and they are a very good source of vitamin B12 and B3. They are also a great source of protein.

La Capitana’s Paella

Now, let’s talk about our favorite part, cooking calamari! A popular dish in Spain is ‘Black Rice’, also called ‘Calamares en su tinta’ (Calamari in its own ink), which is the squid cooked with Paella rice in its own ink that makes for delicious black rice. Italians call it ‘Risotto Nero’. The Spaniards also add Calamari rings to their famous Paella Mixta, which is a mix of seafood (shrimp, clams, scallops, squid), chicken and sausage in rice and vegetables perfumed with saffron. They cook it in a big pan and put it on a grill, make a party while the Paella is cooking, they drink a lot of yummy wine and when ready, they sit and enjoy! Spaniards could swear the best part of the Paella is the rice stuck to the pan at the end! For those who don’t like to mix seafood and meat, there is the Paella Valenciana from the Valencia region of Spain that is only prepared with seafood. But that is material for another blog post! Let’s talk about calamari here!

Capt’n Kenny’s Calamari Curls.

Squid or calamari, however you want to call it, is prepared all around the world in many different ways. In most regions of Europe and especially around the Mediterranean, going from Greece to Turkey and down to Spain and Portugal, people cut it in rings, batter it and fry it, or grill it with vegetables topped with some spicy Peri Peri sauce like in Portugal. In New Zealand, Australia and South Africa, it is sold in fish & chips joints. In the Philippines, they cook it with savory adobo sauce along with its ink or they grill it brushing it with a Soy sauce based marinade. Going through Asia, you would find it in stir-fry, noodles and rice dishes, sometimes heavily spiced.

Different from its Australian and New Zealand counterparts, at Capt’n Kenny’s Fresh we prepare it breaded and fried, the European way, with one of our crazy dips, but with a difference. Capt’n Kenny uses the Loligo variety and cuts the tubes in curls instead of rings. This is not a very common technique and there is a secret for that which he explains in this week’s Capt’n Galleys video

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