Squid

Cephalopod mollusks (*Loligo spp.*, *Doryteuthis pealeii*) with firm, white flesh and a clean, slightly sweet flavor that turns rubbery if cooked in the awkward middle temperature range. The rule: cook 2 minutes or more than 20 — anything in between is tough. Fried calamari is the universal crowd-pleaser; Mediterranean stuffed squid, Spanish chipirones, Korean ojingeo bokkeum, and Japanese ika sashimi showcase the range. Ink is a prized culinary ingredient for pasta and risotto nero.