calamares

Calamares is the Spanish term for squids, a group of cephalopod mollusks in the order Teuthida. The English word calamari is often used for the edible preparation of squid, while calamares can refer to the animal itself or to squid dishes in Spanish-speaking regions. Squids occur in oceans worldwide, from shallow bays to the open sea, and comprise many species with varying sizes and colors.

Adult squids have elongated mantles, paired fins, eight arms, and two longer tentacles with suction cups. They possess a beak-like jaw, a radula, an ink sac, and a flexible internal skeleton called a pen. Most species swim by a combination of fin movement and jet propulsion produced by the mantle cavity, enabling rapid bursts of speed when needed.

Squids are carnivorous and opportunistic feeders, preying on fish, crustaceans, and other mollusks. They display diverse behaviors and life histories, with many species performing diel vertical migrations, feeding near the surface at night and retreating to depth during the day. Reproduction involves laying eggs in gelatinous masses or capsules, with several species exhibiting complex mating behaviors.

Calamares are a staple in many cuisines. The animal is commonly cleaned and cut into rings or left as small tubes, then battered or breaded and fried as calamari. Regional preparations include fried calamari, calamares a la romana, and grilled or stuffed variants. Freshness, tenderizing, and brief cooking are key to avoiding toughness.

Squid meat is high in protein and relatively low in fat, but can become rubbery if overcooked. Proper cleaning and handling reduce food-safety risks. Sustainability depends on fisheries management and species; some stocks are monitored to prevent overfishing.