Squid are a large, diverse group of marine cephalopods. Like all cephalopods, squid are distinguished by having a distinct head, bilateral symmetry, a mantle, and arms. Squid, like cuttlefish, have eight arms and two tentacles arranged in pairs.

Modification from ancestral forms
Squid have differentiated from their ancestral molluscs in such a way that the body plan has been condensed antero-posteriorly and extended dorso-ventrally. What before may have been the foot of

the ancestor is now modified into a complex set of tentacles and highly developed sense organs, including advanced eyes similar to those of vertebrates.

The shell of the ancestor has been lost, with only an internal gladius, or pen, remaining.

As food

There are many ways in which squid is eaten worldwide.

• In Italy, Turkey and Greece, squid rings and tentacles are often coated in batter and fried in oil. Other recipes from these regions feature squid (or octopus) simmered slowly, often with tomatoes. When frying, the squid flesh is kept tender by keeping the cooking time as short as possible. When simmering, the flesh is most tender when the cooking time is prolonged and reduced in temperature.
• In Spain a similar recipe (Calamares a la romana, battered calamari, lit. roman-style calamari) has the calamari rings covered in a much thicker batter, deep fried and accompanied with lemon juice and mayonaisse or garlic mayonaisse.
• In the Mediterranean, squid ink is eaten in a variety of dishes such as paella, risotto, soups and pasta. Squid ink is also sometimes eaten; Spaghetti al Nero di Seppia being an example.
• In Croatia squid are often eaten grilled and stuffed with pršut and cheese, accompanied by blitva (Swiss Chard)
• Bouillabaisse and other seafood stews often contain squid.
• In Chinese and South East Asian cuisine, squid is a common ingredient in a variety of dishes such as stir-fries, rice and noodle dishes. It is often heavily spiced.
• Whole grilled squid is a common food item in Asia; they are popular at food stalls in Thailand and Japan.
• Pre-packaged sun-dried squid and cuttlefish are popular snack items in East Asia, often sold in a shredded form due to its chewiness.
• Squid is a common sushi and sashimi item.
• In Japan and Korea, squid (usually Firefly Squid or Spear Squid) is often made into shiokara (in Japanese) or chotkal (in Korean). Heavily salted squid is left to ferment, sometimes with its innards, for up to a month, and is sold in small jars. This salty, strong flavoured item is served in small quantities as an accompaniment to white rice or alcoholic drinks.
• In Turkey, it can be an ingredient in dolma.

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