Calamari, or squid, belong to the family of cephalopods that in Italy includes meaty seppie, or cuttlefish; polpo, or octopus; and moscardini, tiny octopus with tightly curled tentacles. Squid are the most versatile members of the family. They can be deep-fried, boiled quickly and tossed with lemon juice and olive oil for a seafood salad, cooked with tomatoes and garlic for a pasta sauce, roasted or grilled.
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