Description
Commonly known as the ‘European squid,’ the kalamari that you’ll find at the nearest fish taverna is relatively small with bodies normally around 20cm in length making it easy for cooks to handle in the kitchen (that is, in comparison to the thrapsalo.They have ten tentacles, two of which are longer for seizing prey. They can also change the color of their skin for camouflage and communication. Kalamari are commonly sliced up and batter fried and served with lemon. They can also be grilled or, on some occasions, stuffed for a savory indulgence. Some common fillings include tomato, feta and herbs or rice and herbs.