Squid

Description

Squid has a delicate, slightly sweet taste of the sea and meat with a firm yet tender texture that remains soft when quickly sautéed or grilled, but becomes rubbery with prolonged cooking. Raw squid is pearl-gray, turning white or pink when cooked; it is characterized by its tubular mantle and fan of tentacles. Nutritionally, it is low in calories and lean, rich in high-quality protein, B vitamins (including B12), and minerals such as selenium, phosphorus, copper, and iodine, as well as containing small amounts of omega-3 fatty acids, which support thyroid function, the nervous system, and cardiovascular health. Culinarily, squid works well as an ingredient in salads, soups, paella, pasta, fried dishes (calamari rings), grilled or stewed, and pairs excellently with lemon, garlic, parsley, olive oil, chili, or soy sauce. Store fresh squid in a cool place at 0–2°C and use within 1–2 days; if you do not plan to use it quickly, freeze it immediately in an airtight container; thaw in the refrigerator and do not refreeze.