Calamares A La Recipe

Clean and cut

If your squid is whole, rinse under cold water. Remove heads, innards, quill, and cartilage. Separate tentacles from tubes; trim tentacle beaks. Slice tubes into 1/2-inch rings. Pat squid pieces thoroughly dry with paper towels — moisture prevents good browning and causes oil splatter if frying.

Marinate

In a bowl combine 2 tbsp olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Add the dried squid rings and tentacles; toss to coat. Cover and refrigerate 15–30 minutes (no longer than 30 minutes so acid doesn't toughen the squid).

Prepare coating and oil

While squid marinates, combine 1 cup all-purpose flour, 1/4 cup fine cornmeal (optional), 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika in a shallow dish. Pour 2 cups neutral oil into a heavy skillet or Dutch oven and heat over medium-high until oil registers 350°F (175°C) on a thermometer or a small piece of bread browns in ~30–40 seconds.

Dredge

Working in batches to avoid overcrowding, dredge marinated squid pieces in the flour mix, shaking off excess. Let coated rings rest 1–2 minutes so coating adheres.

Fry

Carefully add a few pieces to the hot oil and fry 1.5–2 minutes, turning once, until golden and just crisp. Do not overcook — squid becomes rubbery if left too long. Remove with a slotted spoon to a wire rack or paper-towel-lined plate. Fry remaining batches, maintaining oil temperature between 325–350°F (160–175°C).

Finish and season

While still hot, sprinkle fried calamari lightly with flaky sea salt and a squeeze of lemon. Toss with 1 tbsp chopped parsley if desired. Serve immediately with lemon wedges and optional garlic-lemon butter for dipping.

Preheat pan or grill

Heat a heavy skillet or grill pan over high heat until very hot. Add 1 tbsp extra-virgin olive oil and 1 tbsp unsalted butter; let butter melt and foam but not burn.

Sear squid

Drain excess marinade from squid and add pieces to the hot pan in a single layer (do not crowd). Sear 30–45 seconds per side — total 1–1.5 minutes — until edges curl and light golden marks appear. For larger tubes, sear 1–2 minutes per side until opaque. Avoid overcooking.

Finish with sauce

If using the optional garlic-lemon butter, push squid to one side of the pan, add 2 tbsp butter and 1 minced garlic clove; cook 20–30 seconds until fragrant, then add 2 tbsp white wine (or stock) to deglaze, 1 tbsp lemon juice and 1 tbsp chopped parsley. Spoon sauce over squid for 10–20 seconds to coat and warm through. Season with remaining salt and pepper to taste.

Plate and serve

Transfer squid to a serving plate, sprinkle with chopped parsley, and serve with lemon wedges. Serve immediately.

In a small saucepan or in the empty pan used to sear, melt 2 tbsp butter over medium-low heat. Add 1 minced garlic clove and cook 20–30 seconds until fragrant but not browned. Add 2 tbsp white wine or fish stock and simmer 1 minute to reduce slightly. Stir in 1 tbsp lemon juice, 1 tbsp chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and spoon over cooked calamari or serve on the side for dipping.