• Chargrilled baby calamari with fried saganaki.
There are more than 500 species of squid worldwide, and just as many ways to cook it – from Louisiana’s crumbed calamari sandwich to Vietnam’s popular pork-stuffed version. 
Rachel Bartholomeusz

28 Mar 2013 - 1:22 PM  UPDATED 6 Sep 2013 - 9:31 AM


United States
Calamari po-boy slider
Short for 'poor boy', these iconic sandwiches, traditionally made on a long baguette with rectangular rather than tapered ends, originated in New Orleans, Louisiana.

Squid ink linguine (linguine al nero di calamari)
Traditionally, the blue-black ink of seppia, or cuttlefish, is used to flavour pastas and risottos in coastal regions of Italy, from Venice down to Calabria. We have used squid ink as it is more readily available.

Chargrilled baby calamari with fried saganaki
A speciality of seaside and island Greek tavernas in the summertime, baby squid (or kalamarakia), features widely on menus, and is cooked in various ways, often simply prepared with an obligatory squeeze of lemon.

Braised squid stuffed with pork
With around 3000km of coastline, seafood is an important part of the diet in many regions of Vietnam. Squid fishing is a common night-time activity in areas along the coast, and on islands such as Phu Quoc.

Photography by Armelle Habib