Squid

These are a group of cephalopods, of which there are over 300 species, some of which can grow up to 18 metres (60 feet). The edible part of the squid is its tentacles and its long body, which can be sliced, then battered and deep-fried, stewed or left whole and stuffed. In Italy, squid are called calamari, and they are popular in the cuisines of Southeast Asia and China.

The squid has an ink sac that contains a glossy, dark ink, traditionally used to flavour and colour pasta and risotto. The ink is stored in a sac that can be removed from whole squid (and also from cuttlefish), or bought in sachets from fishmongers or at delicatessens.