Salt and Pepper Calamari a Spicy Appetizer
Sometimes a sampling of little bites makes for a more interesting evening than a single main course. The Spanish have this perfected with their culinary tradition of tapas and pintxos. We decided quite a while a go to celebrate the New Year (on Paris time) and to do so by tasting our way around the world, in small bites. This year was no different, our seafood-themed menu started with skewered shrimp and ended on a high note with Salt and Pepper Calamari.
Calamari (squid) appears frequently on menus in Provence as calmar or calamar. However, like many culinary ingredients in France the name depends on size and where you are in the country.
Encornets are small calamari, and are often stuffed (farci). Here is a recipe for spinach stuffed encornets.
Chipirons are small calamari, in the Pays Basque.
Cuttlefish (related to octopus and squid) are called seiche.
Poulpe is octopus.
Confused? We found this article that explains the difference between squid and cuttlefish.