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Calmars are also known as chipirons in Basque country or supions in Provence. They are very popular in beignets (calmars à la romaine) or stuffed (farci) or especially deep-fried as calmars frits sauce Marie-Rose.

Small ones are petit-calmars, but sometimes they are mistakenly called encornets.

Fish and seafood

Text © Dana Facaros

Image by stu_spivack