Squid

The classic Korean pancake, threaded with seafood and lots of scallions, has crispy edges and a kicky dipping sauce, making it a perfect drinking snack.

A 5-ingredient batter that fries up light, airy, and potato-chip crisp. Your new go-to for everything from calamari to onion rings to kale chips.

For when you and hot dogs are on a break. You didn't break up, you're just seeing other people.

As if grilled squid that's tender in the middle and charred on the exterior weren't good enough, we're pairing it with smoky bell peppers and a lemony herb salad.

This fiery, bubbling Korean broth is a powerhouse mixture of alliums, kimchi, gochugaru, and briny, fresh seafood.

Think of paccheri as the big brother to rigatoni that will catch and be draped in so much saucy goodness.

Slow-cooking breaks down the squid’s collagen so you’re left with fork-tender flesh and a tomato sauce infused with rich, briny flavor.

The squid only takes 3 minutes to sear for this simple salad.

Don't be scared of the tentacles.

So you haven't grilled squid before? Now's as good a time as ever.

One in ten Padróns or shishitos is actually spicy. Pepper roulette!

During summer months, find zucchini blossoms at specialty grocers or at farmers’ markets. Halved scallions can be used instead, and small shrimp can stand in for the squid.

Small squid tend to be the most tender, and a quick grilling time ensures they stay that way.

The deep-fried squid with aioli is the must-order dish at NYC's Wildair. So we got the chefs to teach us how to make it at home.

How does this remain shatteringly crisp? The secret is hiding in the batter: potato starch and arepa flour, the tickets to everlasting crunchiness.

How to pull off an elegant, effortless date night? Seafood soup. Make the broth for this rich seafood stew recipe the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.

When buying squid, order a mix of bodies and tentacles for different textures and visuals, and ask your fishmonger to clean it, if it’s not already.

Don't be scared of squid. Cook it, already!

This squid pasta with fennel recipe is made for breezy summer evenings. All that's missing is the beach house.

Sure, you can make these satisfying wok-fried noodles from chef Kris Yenbamroong without a wok. Just get your skillet super hot. 

No nduja? Just add an extra glug of olive oil along with some red pepper flakes.

A fun first course to serve to guests in the kitchen. By the time one batch has been devoured, the next one will be coming out of the fryer.

We've said it before and we'll say it again: When seafood gets top billing, it has to be top quality. Don't even attempt this stew from Rose's Luxury with less-than-stellar stuff.

For this dish from Jiyeon Lee (of Sobban and Heirloom Market BBQ in Atlanta), make sure to buy whole squid; precut rings will slip through your grill grate.