Calamari Recipe

Prepare the squid: if not pre-cleaned, remove head, innards, quill, and skin. Reserve tentacles. Rinse tubes and tentacles under cold water and pat dry thoroughly with paper towels.

Slice the tubes into 1/2-inch rings. Keep tentacles whole or halved if large. Place squid rings and tentacles into a bowl.

Add lemon juice, minced garlic, 1 tsp salt, and 1/2 tsp freshly ground black pepper to the bowl. Toss to coat and let rest 10 minutes at room temperature (do not marinate longer than 15 minutes — acid will firm texture). Pat the squid completely dry again before coating.

While squid rests, make the coating: in a shallow bowl or rimmed plate combine 1 cup all-purpose flour, 1/4 cup cornstarch, and 1/4 cup finely ground semolina or panko (if using).

Stir in 1 tsp paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly distributed.

Spread the coating in an even layer. Dredge the dried squid pieces in the flour mixture in batches, shaking off excess. For extra crispness, press lightly so a thin, even layer adheres; place coated rings on a wire rack while you heat the oil.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy-bottomed skillet or medium Dutch oven. Heat over medium-high until oil registers 350–360°F (175–182°C) on a thermometer. If you don't have a thermometer, test with a small pinch of flour—the flour should sizzle and brown within ~20 seconds.

Fry in batches: add a single layer of coated squid rings and tentacles to the hot oil without overcrowding. Fry 1 to 1 1/2 minutes, turning once, until golden and crisp. Calamari cooks very quickly—do not overcook or it will become rubbery.

Use a slotted spoon or spider to transfer fried calamari to a paper towel–lined baking sheet to drain. Immediately season with a light sprinkle of flaky sea salt while still hot. Repeat with remaining squid, bringing oil back to temperature between batches if needed.

Once all batches are cooked, transfer calamari to a serving platter. Sprinkle chopped fresh parsley over the top and add lemon wedges around the plate.

Serve immediately with marinara or tartar sauce on the side for dipping. Recommended serving: 1/3 lb cooked calamari per person (this recipe yields 3 servings).

Storage note: leftover cooked calamari loses crispness quickly. Refrigerate in an airtight container up to 2 days and re-crisp in a 400°F (200°C) oven for 4–6 minutes.