Calamari Recipe

Prepare squid

If not already prepped, rinse squid under cold water, pat dry with paper towels. Separate tubes and tentacles. Slice tubes into 1/2-inch rings. If any thick skin remains, peel it off. Pat pieces dry thoroughly to ensure even browning/crisping.

Season and dredge

In a shallow bowl, whisk together all-purpose flour, cornmeal (if using), kosher salt, black pepper and paprika. Toss the dried squid pieces in the flour mixture to coat evenly, shaking off excess. Reserve extra flour mix for any tender pieces.

Choose cooking method

This recipe supports either light frying or grilling. For frying, heat a deep skillet or pot with 2–3 inches of vegetable oil to 350°F (175°C). For grilling, preheat a grill or grill pan to medium-high and lightly brush squid with 1–2 tablespoons olive oil.

Fry (lightly)

Working in small batches, gently lower dredged squid into hot oil and cook 1 to 1 1/2 minutes until golden and just crisp — do not overcook or squid becomes rubbery. Use a slotted spoon to transfer to a paper towel–lined tray. Lightly season with a pinch of salt immediately.

Grill (alternative)

Thread larger rings and tentacles onto skewers to prevent falling through the grates. Brush with olive oil and place on hot grill. Cook 1–2 minutes per side until you see char marks and the flesh is opaque and tender. Remove and squeeze a little lemon over the top.

Finish and garnish

Arrange calamari on a warm serving plate. Sprinkle with chopped parsley and additional lemon wedges for serving. Serve immediately with garlic lemon aioli on the side.

In a small bowl combine mayonnaise, grated garlic, lemon juice, lemon zest, Dijon mustard, and olive oil. Whisk until smooth and emulsified. Taste and season with salt and black pepper. If the aioli is too thick, thin with a teaspoon or two of water or additional lemon juice to desired consistency. Refrigerate until ready to serve; allow at least 10 minutes for flavors to meld.