In Spanish tapas cuisine, fried cuttlefish served especially in Andalusia is called chocos fritos.
Chocos fritos are pieces or strips of cuttlefish that are seasoned, coated, and fried. The dish is particularly associated with Andalusian coastal cooking, including Huelva, where choco is a regional name for cuttlefish. It is commonly served as a tapa or ración with lemon and sometimes a simple dipping sauce.
Cuttlefish and squid are related cephalopods, but they are not the same animal. Cuttlefish have a broad, flattened body and an internal cuttlebone, while squid are generally more streamlined. This distinction matters because calamares fritos refers to fried squid, whereas chocos fritos refers to fried cuttlefish.
Preparation varies by restaurant: the seafood may be cut into rings, strips, or irregular pieces, then coated with flour or batter. The freshest versions are prized for a tender interior and crisp coating.