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Synonyms: cuttlefish.

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Squid, also known as cuttlefish, is a cephalopod highly prized in cooking for its tender, slightly briny flesh.

Found in many culinary traditions, it can be enjoyed fresh or frozen, whole or cut into rings, tubes, or strips.

Its subtle flavor and tender texture make it a versatile ingredient, suitable for both quick cooking and slow-cooked dishes.

Nutritionally, squid is a lean food, rich in protein and micronutrients, that fits easily into a healthy diet, provided it isn’t overindulged in fried form.

Squid is found in various traditional dishes:

In France, particularly in the Basque Country, it is prepared in a sauce in dishes like chipirons à la basquaise, simmered with bell peppers, tomatoes, and Espelette pepper.
In Spain, it is commonly served as calamares a la romana (deep-fried in batter) or stuffed (calamares rellenos) and, of course, in paella.
In Italy, it is used in seafood pasta or risotto.
In Greece, it is often enjoyed grilled with a squeeze of lemon.
In Asia, it can be stir-fried in a wok, dried, or prepared in a curry.

The average weight of a whole fresh squid varies depending on its size and species:

Small squid (chipirons) weigh between 50 and 150 g each.
Medium-sized squid, commonly used in cooking, weigh about 200 to 400 g each.
Large specimens (especially for stuffing) can reach 500 to 800 g, or even more for certain giant species.

👉 In cooking, you generally use 150 to 200 g of raw squid per person for a main course.

Here is the recipe for authentic meat and seafood paella. Our friend Sofia made it for us during a holiday meal, and everyone loved it! Choosing the Ingredients In this regional variation of ...