Popular seafood dishes include calamari, octopus, cuttlefish, red mullet ("parpouni/barbun"), sea bass ("lavraki/levrek"), and gilt-head bream ("çipura"). Octopus, due to its peculiar taste and texture, is made into a "stiffado" (stew) with red wine, carrots, tomatoes, and onions. Calamari is either cut into rings and fried in batter or is stuffed whole with rice, cumin, cloves, sometimes adding mint to the stuffing, and then baked or grilled. Cuttlefish () may be cooked like calamari or like octopus in red wine with onions. It is sometimes prepared with spinach, but without adding garden peas, which are a popular accompaniment for cuttlefish in Turkey (specially in west and south coast), some parts of Greece, and Italy. Calamari, octopus, and cuttlefish commonly feature in meze, a spread of small dishes served as an extensive set of entrées.