European squid propulsion. The posterior border is slightly concave. The head is relatively small and has large eyes which are covered with a transparent membrane. Like almost all squid, this species has ten limbs surrounding the mouth and beak: eight are relatively short arms, and two, which form the tentacles, are long, as they are used to catch prey. The fourth left arm of males is a hectocotylus. The European squid can grow up to 30–40 cm in the mantle length, but more usually they are 15–25 cm long. The males are generally bigger than the females and exhibit more rapid rates
Squid as food Nadu, squid are 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 feature squid (or octopus) simmered slowly, with added vegetables. In Greek or Turkish cuisine, there is also a stuffed squid dish ("gemisto kalamari", "kalamar dolma"). In Lebanon, Syria and 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. Fried squid (fried calamari, calamari) is a dish in Mediterranean cuisine. It consists of batter-coated, deep