Add Calamari Recipe

Clean the squid if not pre-cleaned: remove head and innards, pull out the clear quill, remove skin if desired, separate tentacles from body and slice tubes into 1/2" rings. Pat all pieces very dry with paper towels.

Place squid in a bowl, toss with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tbsp lemon juice. Let sit 5–10 minutes while you prepare breading; pat dry again before breading.

In a shallow bowl or rimmed plate, whisk together 1 cup all-purpose flour, 1/4 cup fine cornmeal (if using), 1 tsp sweet paprika, 1/2 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper until evenly combined.

Optional wet batter

If you prefer a slightly thicker coating, whisk 1 large egg with 1/2 cup milk or club soda in a separate bowl. Dip the seasoned calamari briefly in the wet batter, letting excess drip off, then transfer to the flour mixture and toss to coat. For a lighter, crispier finish, omit the wet batter and dredge the dry-coated calamari directly.

Place coated calamari on a wire rack or sheet pan while oil heats. Do not let pieces sit too long in the flour (no more than 15–20 minutes) to avoid sogginess.

Pour 3–4 cups neutral oil into a deep skillet or heavy-bottomed pot to a depth of about 1 1/2–2 inches. Heat oil over medium-high until it reaches 350–375°F (175–190°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately and brown in about 30–45 seconds.

Working in small batches (about 6–8 rings/tentacles at a time depending on pan size), carefully add coated calamari to hot oil in a single layer. Fry 1.5–2.5 minutes, turning once, until golden brown and crisp. Avoid overcrowding; too many pieces will drop the oil temperature and make the calamari greasy.

Use a slotted spoon or spider to transfer fried calamari to a paper towel–lined plate or rack. Immediately sprinkle lightly with a pinch of salt. Let oil return to temperature between batches before continuing.

Arrange calamari on a platter, garnish with chopped parsley if using, and serve with lemon wedges and marinara or aioli for dipping.

Calamari is best served hot and crisp. If holding briefly, keep in a single layer on a warm (200°F / 95°C) oven tray for up to 10–15 minutes; do not stack.