Calamari! My Favorite Seafood Story

By Elina on Oktober 01, 2025

A Personal Obsession

If I had to pick one dish that I could eat again and again without ever getting sick of it, it would be calamari. There's just something magical about it. Maybe it's the crunch of perfectly fried rings, the smoky char of grilled squid under a squeeze of lemon, or even the delicate slices of ika served raw at a sushi counter. For me, calamari is more than just food. It's an experience. It's the kind of place where you can have a laugh at a beachside restaurant, feel the sea breeze on your skin and hear the sound of waves in the background while you eat a plate of golden calamari. Every mouthful brings a little taste of the sea, mixed with memories of travel and simple joy.

From the Ancient Seas to Today’s Tables

People have been eating calamari for thousands of years. The word itself comes from the Italian calamaro, which comes from the Latin word for squid's ink sack – which people used to use as real ink for writing. Just picture Roman scribes dipping their pens into squid ink! But squid was more than just ink. The ancient Greeks and Romans were big fans of it as a food source. They'd grill it, stuff it, or cook it in rich stews. There's evidence that squid were being caught and eaten as early as 2,000 years ago in the Mediterranean.

Skip ahead to the Middle Ages, and squid and calamari dishes are all over coastal Europe. In Spain, fried calamari became a popular dish in busy taverns, usually enjoyed with a drink. In Italy, stuffed squid cooked slowly in tomato sauce became a Sunday tradition. And in Greece, fishermen used to grill it over open flames right on the beach – a tradition that still feels like the ultimate summer thing to do.

Calamari Across Cultures

I'm fascinated by how calamari has travelled across the world and adapted to local cuisines. In Spain, calamares fritos and bocadillo de calamares (a fried squid sandwich) are legendary. In Italy, calamari ripieni — stuffed with herbs, breadcrumbs and cheese — shows the more rustic, homey side of squid.

Then there's Asia: in Japan, squid (ika) is a sushi staple and is often eaten raw or lightly grilled. In Korea, spicy stir-fried squid (ojingeo bokkeum) is a fiery comfort dish. In China, crispy salt-and-pepper squid is a street food favourite – it's crunchy and addictive! It was Latin America that brought calamari into ceviche, marinated in lime with chilli and fresh herbs. Even the U.S. got into fried calamari in the 1980s, when it suddenly became a hip appetiser in restaurants. Today, wherever you are – Spain, Tokyo, Mexico or New York – calamari feels familiar, but also slightly different every time.

The Beachside Magic of Eating Calamari

One of my absolute favourite memories with calamari is sitting at a basic taverna on a Greek island. The table is wooden but a bit uneven, the chairs creak, and the floor is sand. A plate of freshly fried calamari lands in the centre, still sizzling, dusted with sea salt. Just a wedge of lemon, that's all. You take a bite, and it's like the sun, the sea and the food are all there.

Calamari tastes even better by the ocean. Maybe it's because you know it came straight from the water. Maybe it's because your hands are still salty from swimming. Or maybe it's just that food always tastes better when you're on vacation. Anyway, I always think of calamari and the seaside together.

 

The Golden Rule of Cooking Calamari

The great thing about calamari is how simple it is, but it can also be tricky. As we all know, the golden rule is to cook it either very quickly or very slowly. Anything in between and it turns rubbery. Fried calamari rings only need about two minutes in hot oil, while stuffed calamari can simmer for an hour until tender.

The most classic way to prepare it is to dip it in flour or breadcrumbs, fry it until golden, and serve it hot. But grilled squid is just as magical, especially with olive oil, garlic, and parsley. In Italy, they stuff squid with breadcrumbs, herbs and cheese, and it ends up being a really hearty, comforting dish. In Asia, it's often used to add bold flavours like soy sauce, chilli, or miso. The possibilities are endless.

Dips and Sauces: The Perfect Partners

Of course, calamari wouldn’t be the same without its dips. In Spain, it's often served simply with aioli — garlic mayo that adds a creamy punch. In Italy, marinara sauce is the usual choice as a dip for fried calamari, and the sweet and sour tomato balance is hard to beat. When you're in Greece, you'll often get tzatziki, which is basically just cucumber and yoghurt. It's a great way to cool down after a salty bite.

And then there are the modern favourites: sweet chilli sauce in Asian-style calamari, spicy sriracha mayo for a fusion twist, or even avocado-based dips that add a creamy, fresh element. Each sauce transforms calamari into something new – spicy, tangy, creamy, or refreshing.

Health and Indulgence

Another reason calamari is so popular is that it's great for both lunch and dinner. Fried calamari is the ultimate indulgence – the kind of dish you order when you want to treat yourself. On the other hand, grilled squid is light, healthy, and high in protein. It's low in fat, packed with vitamins like B12, and full of omega-3 fatty acids. You can go all out or keep it simple — whatever works for you.

 

Calamari in the Modern Kitchen

What I love most is how Calamari just keeps on reinventing itself. You can now get calamari tacos with lime crema on food trucks. Trendy restaurants are serving squid ink pasta topped with grilled calamari. Street vendors fry giant squid on skewers in Asian night markets. Even vegan alternatives made from mushrooms or soy are becoming more popular, showing that the love for calamari is universal — even among people who don't eat seafood.

When you know the basics, you'll find calamari is actually pretty easy to prepare at home. No matter if you fry, grill or stew it, the key is to be confident and get the timing right. I've ruined a few batches by overcooking it, but when you get it right — that tender bite with a crispy or smoky edge — it's pure happiness.

Why Calamari Will Always Be Special

For me, calamari is more than just another dish. It's a journey through cultures, a memory of beaches and travels, and a reminder of how food connects us to history. It's a bit of a mix of the ancient and the modern. It can be fancy in a Michelin-star restaurant or simple at a seaside shack. It's great for what you need it to be, it tastes good and it's got a story behind it.

I'm always reminded why I love calamari so much: it brings people together, it feels like summer, and it shows that sometimes the simplest foods — a squid, a grill, a squeeze of lemon — can create the best moments.

Let’s Talk Calamari!

Now, I'd love to know: how do you enjoy calamari the most? Do you prefer fried with marinara, grilled with lemon, or adventurous options like calamari tacos or sushi? And, if you're anything like me, you'll have been to the seaside and had calamari straight off the boat. Because if not, trust me, that's the experience you need to put on your food bucket list.