What is calamari?From the Latin 'ink pot' to our crispy fried baby squid at Fiena, King's Cross

In English, calamari is the culinary name usually used for squid dishes. In Britain it's often served as a bar snack or a starter. The body (the mantle), arms and tentacles are all eaten; the only parts that aren't are the beak and the thin internal shell, called the gladius or pen.

The word comes to English from the Italian calamari, plural of calamaro, alongside the Spanish calamares and the Greek kalamári. All of them go back to the Late Latin calamarium, a "pen case" or "ink pot", from the Latin for "writing reed", and further back to the Greek kalamos, "reed" or "pen". The squid earned it from its shape and the inky fluid it squirts.

Across Italy, Spain, Greece, Cyprus, Turkey, Portugal and Croatia, squid rings and arms are coated and fried in oil. The trick is speed:

• Fry it fast: a short cooking time keeps squid tender, and the classic fried version is cooked for less than two minutes so it doesn't turn tough.
• Or cook it slow: when squid is simmered instead, it becomes most tender with long, gentle cooking.
• Keep it simple: fried calamari is often served plain, with salt and lemon on the side.

Baby squid get their own names in some places. In Spain, battered and fried baby squid are called puntillitas. And squid is a good source of protein, too. Background from Wikipedia's squid as food page.

On our main menu, the Baby calamari is deep fried baby squid, served with tartar sauce and a lemon wedge. It's a starter that suits the middle of the table. Build a spread around it with:

• Padron peppers, blistered Spanish green peppers with flaked sea salt.
• Marinated seafood, mixed seafood in olive oil, lemon juice and mixed herbs.
• Garlic bread cheese, or the Zucchini frite from the sides.

Want more of it? The Mixed fried seafood main brings calamari together with Argentinian prawns, tiger prawns, sea bass and salmon, with a side sauce. See our posts on fritto misto, Padron peppers, garlic bread and sharing starters and tiger prawns.

Fried seafood and lemon want something crisp and fresh. From our drinks menu: the Vitis Nostra Grillo, a dry Italian white with crisp citrus and green apple aromas, the Pinot Grigio, the Albarino, or a Limoncello spritz made with limoncello, prosecco and soda. A pint of Draft Moretti works too. See our posts on Albariño and the limoncello spritz.

Guests often order a few plates to share. Fanghan found the portions were quite generous. (Fanghan, Google review) James enjoyed delicious food, and excellent fresh beer. (James, Google review) And Nasipa wrote: The menu has a nice variety, and every dish we tried was enjoyable. (Nasipa, Google review)

“Could not recommend this place more”

Yasmeen, Google review, 2026