Calamari - Subit Recipe

Clean and slice

Pat the squid dry with paper towels. If not pre-cleaned, remove head, innards, cartilage and skin; keep tentacles. Slice tubes into 1/2-inch rings and leave tentacles whole. Dry again so surfaces are not wet — this helps achieve a good sear or crisping.

Season

Place the sliced calamari in a bowl and add kosher salt, black pepper, lemon zest, minced garlic and chopped parsley. Toss to coat evenly. Divide into two portions if you plan to do both grilled and fried preparations; otherwise proceed with your chosen method.

Make breading

In a shallow bowl, whisk together all-purpose flour, cornmeal (or semolina), paprika, cayenne and baking powder until homogenous.

Heat oil

Pour neutral oil into a wide, heavy skillet or pot to a depth of about 1 to 1.5 inches (or use a deep fryer). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle and rise immediately.

Dredge

Lightly dust the seasoned calamari rings and tentacles in the flour mixture, shaking off excess. Do not overcrowd — work in small batches of 6 to 8 pieces.

Fry

Carefully add a batch to the hot oil and fry until golden and crisp, about 60–90 seconds. Calamari cooks very quickly; remove as soon as the coating is golden and the flesh is opaque. Use a slotted spoon or spider to transfer to a wire rack set over a baking sheet to drain. Sprinkle lightly with a pinch of salt immediately.

Finish

Repeat with remaining calamari. Keep cooked batches in a warm oven (200°F / 95°C) on the rack while finishing the rest to retain crispness. Serve with lemon wedges and the optional sauce.

Marinate

Whisk together extra-virgin olive oil, lemon juice, dried oregano and red pepper flakes. Toss the seasoned calamari in the marinade and let sit 10–15 minutes at room temperature (no longer than 30 minutes to avoid tightening the squid).

Preheat grill

Preheat a grill or grill pan to high heat so it's very hot. Oil the grate or brush the squid with a little oil to prevent sticking.

Grill

For rings, thread a few onto skewers or use a grill basket to prevent falling through. Grill calamari 1–2 minutes per side until you see light char marks and the flesh is opaque — do not overcook or it will become rubbery.

Finish and serve

Transfer to a platter, squeeze fresh lemon over the top, sprinkle with extra chopped parsley and serve immediately with lemon wedges and the optional sauce.

Make sauce

In a small bowl combine mayonnaise (or aioli), lemon juice, minced garlic, salt and black pepper. Whisk until smooth. Taste and adjust seasoning. Serve alongside fried or grilled calamari for dipping.