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Calamari
From Wikipedia, the free encyclopedia
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Calamari is the culinary name for squid prepared as food.[1][2] Also known in as Kalamari, Kalamar (Greek/Turkish) or Calamares (Spanish), the name derives from the Latin word calamarium for "ink pot", after the inky fluid that squid secrete.[2]
Calamari is served in many Mediterranean countries' restaurants such as Greece, Italy, Spain and Turkey. It is a relatively simple dish, which usually consists of batter-coated, deep fried squid, often fried for under two minutes to prevent it from becoming too tough. It is a staple in many Turkish, Greek, Italian, and seafood restaurants, as well as a snack at some bars. It is often served as an appetizer, garnished with parsley, or occasionally sprinkled lightly with parmesan cheese. It is usually served with a dip of some sort, most often peppercorn mayonnaise, tzatziki, or in the United States, marinara sauce. In Mexico it is often served with Tabasco sauce or habanero. Other dips, such as ketchup, aioli, or olive oil, are sometimes served as well. Like many seafood dishes, it is served with a slice of lemon, to squirt the juice over the dish if desired.
In Chinese cuisine, the squid is often diced, coated in a salt and pepper batter and served with a spicy hot garnishing of chili and salt.
Allergies to calamari are not uncommon.[3]
- ^ Calamari. Recipedia. Retrieved on 2007-12-17.
- ^ a b Definition of calamari. Merriam-Webster's Online Dictionary.
- ^ Sea Food Allergy. Allergy Society of South Africa. Retrieved on 2007-12-16.
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