Squid

Squid is a marine mollusk belonging to the cephalopod family, highly valued in gastronomy for its firm texture and mild flavor, ideal for a wide variety of recipes, from stews to fried and grilled dishes. Its elongated body and characteristic tentacles make it easily recognizable.

Squid is native to temperate and tropical seas worldwide, commonly caught off the coasts of the Mediterranean, Atlantic, and Pacific. Due to its wide distribution, it is a staple ingredient in Mediterranean, Asian, and Latin American cuisines.

Nutritional properties: Squid is an excellent source of high-quality protein, low in fat and calories, and contains essential minerals such as phosphorus, potassium, and zinc, as well as B-complex vitamins. This makes it a nutritious and versatile food for balanced diets.

In different Spanish-speaking countries, squid may be known by other names such as chipirón (especially in Spain and parts of Latin America), potón, or simply squid, depending on the region and the size of the specimen. In some places, the term calamar (squid) is used for larger specimens, while chipirón refers to younger or smaller ones.