Calamari Recipe

Prepare squid

If not already cleaned, separate tubes from tentacles. Rinse squid under cold water, pat dry thoroughly with paper towels. Slice tubes crosswise into 1/2-inch rings. Lightly score the outside of the rings with a shallow crosshatch if desired to help tenderize and prevent curling.

Season and set up dredging station

In a shallow bowl combine all-purpose flour, 1 tsp salt, 1 tsp black pepper, and 1/2 tsp paprika. In a second shallow bowl whisk together eggs and 1/4 cup milk until homogenous. Place the panko mixture (see Herb Panko section) in a third shallow bowl. Pat the squid completely dry again before dredging.

Coat the squid

Working in batches to avoid overcrowding, toss a portion of squid rings/tentacles in the seasoned flour to lightly coat, shake off excess, dip into the egg wash, then press into the herb panko so each piece is evenly coated. Transfer to a wire rack and let rest 5 minutes to help the coating adhere.

Heat oil and fry

Pour vegetable oil into a medium heavy-bottomed skillet or pot to a depth of about 1 inch. Heat oil over medium-high until it reaches 350°F (175°C) or when a small breadcrumb sizzles and browns in about 10–15 seconds. Fry calamari in small batches (do not overcrowd) for 1 to 1.5 minutes per side, turning once, until golden brown and crisp. Use a slotted spoon or spider to transfer to a paper towel-lined tray to drain. Lightly season with a pinch of salt while hot.

Keep warm

If preparing multiple batches, keep finished calamari in a 200°F (95°C) oven on a wire rack to remain crisp while you finish frying remaining batches. Total frying time per batch should be short to prevent toughness.

Toast panko lightly in a dry skillet over medium heat, stirring frequently, until just fragrant and very lightly golden, about 3–4 minutes. Transfer to a bowl to cool. Stir in chopped parsley, chives, lemon zest, optional grated Parmesan, and 1/2 tsp fine sea salt. Taste and adjust seasoning. Use immediately for coating or store briefly in an airtight container if making ahead.

Reduce aromatics

In a small saucepan combine the minced shallot, 1/2 cup dry white wine, and 2 tbsp white wine vinegar. Bring to a simmer over medium heat and reduce until about 2 tablespoons of liquid remain (concentrated and syrupy), about 6–8 minutes. Remove from heat.

Mount the butter

Return the pan to very low heat. Whisk in the cold cubed butter a few pieces at a time, whisking constantly to emulsify and fully incorporate before adding more. Maintain a gentle warmth — do not boil. Once all butter is incorporated, whisk in 1 tablespoon lemon juice, 1/4 tsp salt, and 1/8 tsp white pepper. Taste and adjust acidity or seasoning. Strain through a fine mesh sieve into a warm container to remove shallot bits if you prefer a smooth sauce. Keep warm (not hot) until serving; if it gets too hot the emulsion can break.

If the sauce begins to separate, remove from heat and whisk in a tablespoon of cold water or a few ice cubes to help re-emulsify, then return to low heat while whisking.

Spoon a shallow pool of warm beurre blanc onto warm plates. Arrange a portion of herb-panko crusted calamari over the sauce. Garnish with microgreens or extra parsley and lemon wedges. Serve immediately so the calamari stays crisp and the beurre blanc remains silky. Recommend serving 3–4 calamari pieces per person as an appetizer or increase for a main course.