Calamari is the Italian word for squid, and it's what you'll see on restaurant menus when squid is served as food. The squid is usually sliced into rings, coated in seasoned flour or breadcrumbs, and fried until crispy and golden. When prepared this way, calamari becomes tender inside with a crunchy outside, often served with lemon wedges or marinara sauce for dipping.

Squid are sea creatures with eight arms and two longer tentacles, related to octopuses. They've been eaten for thousands of years in coastal communities around the world, especially in Mediterranean countries like Italy, Greece, and Spain. Fresh calamari should be cooked quickly, either very fast at high heat (like frying) or very slowly in a stew. Cooked the wrong way, it becomes rubbery and chewy.

You might also see calamari grilled, stuffed, or added to pasta dishes. The word is pronounced “cal-uh-MAR-ee.” If you're curious about trying new foods, calamari is a popular choice at seafood restaurants, though its texture surprises people who expect it to taste like fish. It's actually mild and slightly sweet, with a firm, tender bite when cooked properly.