FRIED CALAMARI BY JUSTIN

GRAHAMCRACKER

INTRODUCTION

Calamari is the Italian word for “squid” and “octopus”, and is commonly used to describe a number of dishes that feature these sea animals. In the United States the term is most frequently associated with fried presentations, though this is by no means the only appropriate use. Many restaurants in North America and Europe choose to call squid or octopus “calamari” no matter how it is prepared as a way of making it seem fancier or more exotic.

ALLERGY RISKSquid and octopus are in the cephalopod family, which means that they are not related to most shellfish. Just the same, many people who suffer from shellfish allergies find that they cannot eat squid or octopus either. A lot of this has to do with the chemical makeup of the animal. Even people who can eat things like scallops and shrimp may find that they cannot tolerate calamari if they have more specific allergies. Signs of a negative reaction include skin rashes, extreme nausea, and difficulty breathing, and these symptoms often get progressively worse with exposure.

INDULGENCEFRIED CALAMARI IS ONE OF THE MOST POPULAR PREPARATIONS, AND IS WHAT MANY PEOPLE THINK OF WHEN THEY HEAR THE TERM. MOST DISHES OF THIS TYPE FOCUS ALMOST EXCLUSIVELY ON THE ANIMAL’S TENTACLES; CHEFS WILL SLICE THEM TO FORM RINGS, THEN DIP THEM IN A BATTER OF HERBS, BREADCRUMBS, OR SPICES BEFORE FRYING THEM IN OIL OR FAT. THIS SORT OF PRESENTATION IS BELIEVED TO HAVE ORIGINATED ALONG THE MEDITERRANEAN COAST OF EUROPE, BUT IS A COMMON APPETIZER IN MANY PARTS OF THE WORLD. IN MUCH OF NORTH AMERICA IT HAS BECOME SYNONYMOUS WITH WHAT “CALAMARI” IS OR SHOULD BE.

More than just the squid or octopus’s tentacles are edible, and many calamari presentations make use of the animal’s firmer body or head. Squid or octopus ink can be used to color and flavor fragrant sauces and marinades, and the animal’s internal organs are sometimes included in the final presentation as well. Squid and octopus feature somehow in the cuisine of almost every country or society with a seacoast, which makes for tremendous variety. Some of the best-known recipes come from the Mediterranean, particularly Spain and Italy, but the animals are an important part of many Asian and Latin American cuisines, too.

TYPES OF CALAMARI

Turkish fried squid body ringsKorea style fried squid Japanese squid legs

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