Umay FR

Species sheet · The Edible Ocean

European squid

Soft-bodied, sharp-minded, always in motion.

  • Quickly grilled on the plancha
  • Stuffed and braised with garlic
  • Fried as crispy rings
European squid in its natural habitat, Umay image
Loligo vulgaris · Umay image, generated from a reference photograph — Miguel Cabanellas (Mediterranean Institute for Advanced Studies), CC BY 2.0
In French
Calamar commun
Scientific name
Loligo vulgaris
In the water
Benthopelagic; depth range 0 - 500 m, usually 20 - 250 m; alternates pelagic hunting with benthic spawning behaviour.
Season & buying
Present year-round; the best catches are in autumn and winter.
Common length
~64 cm
How to identify it
Torpedo-shaped flexible body
Large prominent eyes
Eight arms and two longer tentacles

On the plate

Mild, sweet flesh with a fine firmness.

Avoid: Long cooking, which makes it rubbery.

The European squid can change colour rapidly and jet-propels itself by expelling water through its siphon.

In Umay recipes

10 Umay recipes call for it.

Golden grey mullet in paella broth with bomba rice, squid, and prawnsStir-fried calamari with shiitakes, garlic, and chiliCalamari Salad With GrapefruitFritto misto di pesce (Italian fried seafood)Linguine allo scoglio (seafood linguine)Jalea (Peruvian crispy mixed seafood platter)Wenzhou stir-fried rice cake with seafoodSeafood cataplanaArroz de mariscoSeafood fideuà