Squid (food)

The invertebrate squid be used in many ways in Mediterranean cuisine and Asia. In the German kitchen language mostly all edible cephalopods are known as octopus and a squid ( calamari, Seppie, Polpi, squid ), octopus (Octopus, Polpo, Pulpo ) distinguished, whereas the culinary clear in other kitchen languages, such as the Portuguese between Sepia ( choco ), octopus ( polvo ) and squid ( lula ) is distinguished.

• The squid ( Teuthida ) represent about 400 species, the largest group within the cephalopods; they have a head with ten thin arms (two of them as long tentacles ). , And a clearly separated, fusiform to conical body, which carries triangular fins laterally Inside it is amplified by a cuttlefish from chitin, which can be pulled out easily. The eponymous ink sac behind the head, the ink contained therein ( cuttlefish ) is a brown-black mass, which is also used in the kitchen, such as Venetian squid ragout, for black risotto or arroz negro or dyeing of noodles. Popular is a filling of the abdomen, the tube, with seasoned rice or bread and kleingeschittenen arms, the whole thing then grilled or braised. Commercial squid are about 5 to 20 cm long.

• The Kraken 50 cm to 4 m tall, have a bag-shaped body without supporting skeleton and eight muscular arms with double suction cup series. Because of their delicate flesh, which somewhat reminiscent of veal, they are considered a special delicacy. At least it was formerly the custom to beat the octopus caught on big stones to make their meat more tender.

The popular in Germany breaded squid rings ( which are prepared from the tubes of squid and not tentacles ) are less common in the Mediterranean, but belong to the fritto misto of seafood so.

Typical squid dishes

• Calamaretti alla napoletana ( Neapolitan style squid ). These small squid are sweating in garlic and oil, stewed soft with wine, tomatoes, raisins and pine nuts for about 1/2 hour and finished with black olives and parsley.

• Ripieni Calamari ( stuffed squid ): Medium exclude squid, tentacles chop and mix with garlic, parsley, rosemary and olive oil. The tubes thus fill, sew, sauté and simmer covered in wine. Serve with lemon and raw tomatoes. Or tentacles with garlic and parsley mixed chop, add breadcrumbs or cooked rice and fill and bake as described. In Japan stuffed squid with rice steamed as a simple fisherman court in a mixture of soy sauce and three kinds of rice wine.

• Seppie in umido ( braised cuttlefish ): In strip cut squid are placed for several hours in a marinade of vinegar, onions, salt and pepper, stewed with garlic, parsley and tomato paste and finished with peas.

• Fritto misto di pesce ( fried seafood): In addition to small fish and shrimp are also squid, the tubes cut into rings, rolled in egg and flour and then deep fried.

• Polpo alla Luciana ( Octopus " Luciana " ): The prepared octopus is cooked gently throughout with chili, tomatoes and parsley for two hours. Then broken into pieces and served warm with garlic, parsley, olive oil and lemon juice. Mitzukochen a wine cork is a trick Sicilian fishermen and to ensure that the meat is tender.

• Pulpo en vinagreta: The octopus is cooked, sliced ​​and cooked with green peppers, onions, vinegar and olive oil to a salad.

• Choquinhos à algarvia ( Small cuttlefish on the type of Algarve): The quenched very small cuttlefish are sauteed as a whole, ie including the offal and ink bag in olive oil and lots of garlic and white wine. The fresh coriander at the end is typical of the south of Portugal kitchen.

There are numerous variants of these methods of preparation, in Japan squid are also eaten raw for sashimi.