Reviewed: Jul. 30, 2006

i knew something was wrong when i mixed all the ingredients together; the batter was way too dry for the calamaris to be coated, but i tried it anyhow hoping the outcome would be great. what a waste of calamaris! this does not have any taste at all. my husband who loves calamaris didn't even touch it, much less look at it. :(

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nesta

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Reviewed: Jun. 19, 2006

lots of stars

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ling-ling

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Reviewed: Jun. 1, 2006

Crispy and delicious. But easy to over cook so plan to 'learn' on the first batch.

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jan. 10, 2006

Cooked faster than expected, but adjusted the recipe accordingly. Nice flavor. Very light.

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: )

Cooking Level: Expert

Home Town: Grosse Ile, Michigan, USA

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Reviewed: Jan. 4, 2006

scott

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Scott

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Reviewed: Dec. 29, 2005

I am from Spain and one thing you must add to this recipes is 1/2 Tbs of Superfinly chopped Garlic (or galic powder will do just fine too) and 1/2 Tbs dried parsley. It adds the true spanish flare to this classic dish. Do this and this recipes will be well over 5 stars. Make some Aioli from this site and WOOOHOOO, mouth watering goodness awaits your taste buds :)

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SpanishPrincess

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Dec. 24, 2005

Yum Yum Yum!! Really simple and easy to prepare, especially if you get the precleaned squid :) Becareful not to overcook or the squid will get chewy

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TPETTIS

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Reviewed: Oct. 8, 2005

its missing something.

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Vahna Kuska

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Sep. 4, 2005

I've found that with this recipe, you dont want to cook the squid for more than 2 minutes, I cook it for 2 minutes with a few pieces in the pot at once ( dont cook to many pieces at once or the temp. of the oil will drop. I cook on avg 8 pieces at a time ). My family just loves this recipe. Thanks for sharing it.

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tiggzangel

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jun. 21, 2005

I have made this twice now, and both times it's come out awful. After the first time, I assumed from the reviews it that it had to be my fault, but now I'm not so sure. Both times I made it, it was lacking flavor. Really needed more spice or something. It was like eating a bisquit.

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Huck

Cooking Level: Beginning

Living In: Livermore, California, USA

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Reviewed: May 10, 2005

Its best to add the seasoning after frying the squid. It locks in more flavor that way. Just fry it with just the flour, then add the seasonings afterwards. Realllyyy good with linguine and marinara sauce!!

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SAALIKAH

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2005

calamari is really good...it's good dipped in ranch.

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PINCHINGAFATTIE

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Reviewed: Apr. 9, 2005

Probably the best I've ever had...A+

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MLCRUZ82

Cooking Level: Intermediate

Home Town: Cicero, Illinois, USA

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Reviewed: Mar. 29, 2005

I LOVE CALAMARI! I didn't realize how hard it is to cut the squid into rings. I put a paper towel under the squid and rinsed off the jelly stuff. It helped to cut it a bit.

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WM Chef

Cooking Level: Expert

Living In: Annandale, Virginia, USA

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Reviewed: Mar. 11, 2005

its better to add lemon juce after fraying the calamari ...

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bodda

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Reviewed: Feb. 27, 2005

My husband and I really enjoyed this recipe. Now we don't have to go to an italian resturant when we feel like eating this!!!! Loved it!!!!!!!

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HOTSAUCE

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Reviewed: Feb. 27, 2005

Wonderful!! I did add some panko and italian bread crumbs and little less flour. It turns out perfect every time!

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Bear

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Reviewed: Jan. 18, 2005

Nice and light coating. Great saltiness!

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IANNACONE

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Reviewed: Nov. 23, 2004

I seasoned my flour with italian seasoning, salt, pepper, and a few other of my favorite seasonings. Calamari only took 1 minute and came out perfect. I added yellow mild pepper rings and olives. This was delicious restaurant quality.

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