This article needs additional citations for verification. Please help improve this article mussel marinade recipe adding citations to reliable sources. English, the culinary name calamari is often used for squid dishes.

There are many ways to prepare and cook squid. Fried squid is common in the Mediterranean. Squid can be prepared for consumption in a number of other ways. In Korea, it is sometimes served raw, and elsewhere it is used as sushi, sashimi and tempura items, grilled, stuffed, covered in batter, stewed in gravy and served in stir-fries, rice, and noodle dishes. Dried shredded squid is a common snack in some Asian regions, including East Asia.

In Chinese and Southeast Asian cuisine, squid is used in stir-fries, rice, and noodle dishes. In China, Thailand, and Japan squid is grilled whole and sold in food stalls. Pre-packaged dried shredded squid or cuttlefish are snack items in Hong Kong, Taiwan, Korea, Japan, China and Russia, often shredded to reduce chewiness. In Japan, squid is used in almost every type of dish, including sushi, sashimi, and tempura. In Korea, squid is sometimes killed and served quickly. Unlike octopus, squid tentacles do not usually continue to move when reaching the table.

The squid is served with Korean mustard, soy sauce, chili sauce, or sesame sauce. It is salted and wrapped in lettuce or perilla leaves. In the Philippines, squid is cooked as adobong pusit, squid in adobo sauce, along with the ink, imparting a tangy flavour, especially with fresh chillies. In India and Sri Lanka, squid or cuttlefish is eaten in coastal areas for example, in Kerala and Tamil Nadu.

In Kerala and Tamil Nadu, squid is called koonthal, kanava or kadamba. In Egypt, Cyprus, and Turkey, squid rings and arms are coated in batter and fried in oil. Other recipes from these regions simmer squid with vegetables. In Lebanon, Syria, Turkey, fried squid is served with tarator, a sauce made using tahini. Like many seafood dishes, it may be served with a slice of lemon. It consists of batter-coated squid, deep-fried for less than two minutes to prevent toughness.