When people think of Peruvian seafood, ceviche usually takes center stage. But beyond the marinated classics, Peru offers a rich variety of seafood preparations that celebrate every part of the ocean’s bounty—including the squid neck, an underappreciated but flavorful and versatile cut of the squid.

What is Squid Neck?

The squid neck refers to the firm ring that connects the squid’s body (mantle) to its tentacles. Often overlooked in many global cuisines, this part is prized for its chewy texture, meaty bite, and ability to absorb bold flavors. In Peru, where coastal seafood is a staple, squid neck is often grilled, stir-fried, or marinated in spicy sauces.

Culinary Uses in Peru

Peruvian chefs and home cooks alike value squid neck for its durability in high-heat cooking and its ability to complement both traditional and fusion dishes. Common preparations include:

• Grilled Squid Neck (Calamar a la Parrilla): Charred with olive oil, garlic, and lime—served with ají amarillo or rocoto sauce.

• Stir-Fried with Vegetables: Tossed with onions, peppers, and soy-based sauces, combining Japanese and Chinese influence found in Chifa cuisine.

• Seafood Rice (Arroz con Mariscos): Adds chewy texture and flavor depth to the Peruvian version of seafood paella.

• Ceviche Mix: In some regions, squid neck is blanched and added to mixed seafood ceviche for texture contrast.

Health Benefits

Like other squid parts, the neck is low in fat, high in protein, and a good source of vitamin B12, phosphorus, and selenium. It supports muscle repair, boosts energy metabolism, and contributes to overall immune health.

Why It Matters

Peru’s approach to cooking squid neck is a reflection of its culinary philosophy: nothing is wasted, and every part has flavor and purpose. With sustainability and full utilization in mind, using the squid neck is both practical and delicious.