Squid is a popular cephalopod enjoyed in cuisines around the world, from Mediterranean calamari to Asian stir-fries. Its body (or tube) is great for slicing into rings or stuffing, while the tentacles can be grilled or fried for added texture. Its mild flavour and ability to absorb seasonings make it perfect for both simple and bold recipes.
Squid is a lean source of high-quality protein, low in fat, and rich in vitamin B12, selenium, and phosphorus, which support brain health, metabolism, and immune function.
Cooking Tips: Grill whole with olive oil and lemon, stuff with rice or breadcrumbs and bake, or slice into rings for classic fried calamari.
