Fried squid

Fried calamares from Spain

Fried Squid from Hong Kong Fried squid (fried calamari, calamari) is a dish in Mediterranean cuisine. It consists of batter-coated, deep fried squid, fried for less than two minutes to prevent toughness. It is served plain, with salt and lemon on the side. In North America, it is a staple in Italian, Greek, Turkish and seafood restaurants. It is served as an appetizer, garnished with parsley, or sprinkled with parmesan cheese. It is served with dips: peppercorn mayonnaise, tzatziki, or in the United States, marinara sauce, tartar sauce, or cocktail sauce. In Mexico it is served with Tabasco sauce or habanero. Other dips, such as ketchup, aioli, and olive oil are used. Like many seafood dishes, it may be served with a slice of lemon. In Australia, fried calamari is popular in fish and chip shops; imitation calamari of white fish may also be used. When offered for sale as whole fresh animals, the term Calamari should only be used to describe the Northern and Southern Calamari (Sepioteuthis spp.), however once prepared as food it is common to apply the term calamari to any squid species and even cuttlefish.[citation needed]

[edit] Squid preparation
The body (mantle) can be stuffed whole, cut into flat pieces or sliced into rings. The arms, tentacles and ink are edible; the only parts of the squid that are not eaten are its beak and gladius (pen).

Battered and fried baby squid, known as puntillitas - a popular tapas dish in Andalusia, Spain.

Spanish Rabas de calamar - deep fried squid body rings and tentacles.

Breaded calamari: Grilled and breaded squid stuffed with vegetable and rice

Chinese-style fried baby squid.

Living Squid Korean cuisine
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In the Mediterranean, squid or cuttlefish ink is eaten in dishes such as paella, risotto, soups and pasta; Spaghetti al Nero di Seppia (cuttlefish). In Portugal lulas are popular in Algarve and are eaten with presunto