The word "calamari" is correct and usable in written English.
It is used to refer to squid, commonly sliced into rings and fried. For example: "I'm having calamari for dinner tonight."
Fast Eddy antagonised a waiter by calling him calamari (squid) instead of camararo (friend); cc8606 held forth on the Polish origins of the potato to two Salvadoreans (he was trying to say Pope); EwU5jBeB4K's friend from Texas, studying in Mexico, informed the locals that back home they have the "penis of death" (el pene, rather than la pena penalty).
A neighbouring table invited him to share their calamari and a particularly bold waitress hugged him and took his photograph to show her friends.Other economists are equally feted.
Together, they served their time in Batista's New Model Prison on the Isle of Pines, eating spaghetti with calamari, lounging about in shorts, while Fidel wrote.
Marinated yellowtail with ginger oil is a good place to start, with sweet white onions, apple and cucumber ($14); it is a nice lead-in to crisp striped bass with fennel, potatoes, baby calamari and a smoky paprika sauce ($29).
The sand, sea and fresh calamari have long attracted foreigners, mostly British, but increasingly Russians who stash their money in Cypriot banks.
If beer's more your thing, check out their gold medal winners from this year's International Beer Challenge: Cambridgeshire golden ale with chicken and chorizo empanadas, Scottish craft lager to match chargrilled calamari, and, for pudding, their Belgian cherry wheat beer is divine with chocolate sundae.
The bar snacks-turned-appetisers were more exciting; particularly a cube of char-grilled barramundi, fragrant with coriander, lime and chilli, and sautéed calamari which delivered a chilli kick.
The New Yorker described a homemade focaccia as being "good in the same way that the garlic bread at Domino's is good", while the squid in the grilled calamari salad had "almost no flavour at all".
Its traditional chiringuito (beach restaurant) serves upmarket Ibicencan food – crisp calamari, diced scallops and cured ham – with a drinks list comprised of Spanish wines and cocktails.
As they work their way down from Liguria, through Rome and Amalfi and Capri, so the meals lighten from heavy quail, creamy ravioli, roasted lamb, to calamari, linguine, lobster, accompanied by sunshine-coloured wines.
The menu includes unusual meze (fried calamari with smoked paprika is €6/£4.70; bruschetta with feta and caramelised onions costs €4/£3), as well as traditional Paxiot specialities such as seabass "bianco" (cooked in lemon, garlic and thyme; €16/£13).
