Squid meat is highly prized for its firm texture and mild, delicate flavour. It can be cooked in a variety of ways, such as grilled, broiled, stewed or in soups, and is very versatile in the kitchen. It is also a good source of high-quality, low-fat protein.


The squid, also known as the Humboldt squid, is an animal very similar to the squid, with which it is often confused, although its body is more elongated and fusiform, with a large, prominent head and eyes. In addition, its flesh is firmer and more consistent than that of squid.

Its body is divided into two parts, the head and the mantle, which is the most developed part and contains its internal organs. Its colour varies, but it is usually brownish, greyish or pinkish, with lighter patches on the coat and stripes on the arms.


Medium size

From 50 to 60 cm


Cephalopod mollusc, belonging to the family Ommastrephidae.

Scientific name

Illex illecebrosus (Le sueur,1821)
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