Squid (food)
Dried squid in Malaysia
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Fresh squid for sale in East Timor
The invertebrate squids are used as seafood in Mediterranean cuisine and in Asia . In the German kitchen language mostly all edible are cephalopods as squid called and as squid (calamari, calamari, Seppie, Polpi, squid) and octopus (Octopus, Polpo, Pulpo) distinction, whereas in other kitchen languages, for example in Portuguese , culinary clear a distinction is made between sepia ( choco ), octopus ( polvo ) and squid ( lula ).
- The squids (Teuthida) represent the largest group within the cephalopods with around 400 species. They have a head with ten thin arms (two of which are longer tentacles) and a clearly separated, spindle-shaped to conical body with triangular fins on the sides. Inside it is a Schulp from chitin reinforced, which is easy to pull out. The eponymous ink pouches are behind the head, the ink (sepia) it contains is a brown-black mass that is also used in the kitchen, for example for Venetian squid ragout, for black risotto or arroz negro ( Portuguese black rice ) or for coloring pasta . A filling of the body, the tube , with seasoned rice or rolls and the chopped arms is popular, and the whole thing is then grilled or braised. With the exception of the Humboldt squid , whose tube is cut into pieces, commercially available tubes are about 5 to 20 centimeters long.
- The octopuses are 50 centimeters to four meters tall, have a bag-shaped body without a supporting skeleton and eight muscular arms with double rows of suction cups. Because of their tender meat, which is somewhat reminiscent of veal, they are considered a special delicacy . At least in the past, it was customary to beat the captured octopus on large stones to make their meat more tender.
Typical squid dishes
- Calamaretti alla napoletana (octopus the Neapolitan way). To do this, small squids are sweated in garlic and oil, braised with wine, tomatoes, sultanas and pine nuts for about half an hour and finished with black olives and parsley.
- Calamari ripieni (stuffed squid): medium-sized squids are gutted, the tentacles chopped up and mixed with garlic, parsley, rosemary and olive oil. The tubes are filled with the mixture, sewn up, seared and covered in wine and braised. They are served with lemon and raw tomatoes. Or tentacles mixed with garlic and parsley, chopped into small pieces, breadcrumbs or boiled rice added, filled and cooked as described. In Japan, squids stuffed with rice are steamed as a simple fisherman's dish in a mixture of soy sauce and three kinds of rice wine.
- Seppie in umido (braised cuttlefish): cuttlefish cut into strips are marinated for a few hours in a marinade made from wine vinegar, onions, salt and pepper, braised with garlic, parsley and tomato paste and finished with peas.
- Fritto misto di pesce (deep-fried seafood): In addition to small fish and shrimp, squids are also cut into rings in the tubes, rolled in egg and flour and then deep-fried.
- Polpo alla Luciana (Octopus "Luciana"): The prepared octopus is gently cooked for two hours with chilli, tomatoes and parsley. Then cut into pieces and serve lukewarm with garlic, parsley, olive oil and lemon juice. Cooking a wine cork at the same time is a trick used by Sicilian fishermen to ensure that the meat is tender.
- Pulpo en vinagreta : The octopus is boiled, cut up and prepared into a salad with green peppers, onions, vinegar and olive oil.
- Choquinhos à algarvia (small cuttlefish on the type of Algarve ): The tiny cuttlefish are as a whole, ie including the giblets and the ink bag in olive oil and lots of garlic sauteed and quenched with white wine. The fresh coriander at the end is typical of southern Portuguese cuisine .
- The breaded squid rings, which are popular in Central Europe and are prepared from the tubes of squids and not from tentacles, are part of the fritto misto made from seafood.
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