Reviewed: Jun. 18, 2004

I love this stuff. One of my favorite side dishes or appetizers. Delicious recipe..thanks for the post.

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6 users found this review helpful

Reviewer:

TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Dec. 31, 2003

We had some trouble with this recipe at first because the squid we bought was frozen in ice, so the batter wouldn't stick. We ended up scaling up the batter to use 3 cups of flour, and then it worked. This turned out really tasty, but I would use a little less salt next time. Also, I'd recommend you do a test batch to see how long you need to cook the squid, cause our first batch came out too hard. We served this with "Best Marinara Sauce Yet" as a reviewer suggested, and it was awesome. We will definitely be making this again. Thanks!

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3 users found this review helpful

Reviewer:

AMPHORAS

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Reviewed: Nov. 15, 2003

This recipe was both quick and tasty. We added a 1/2 teaspoon of ground red pepper for a little kick!

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2 users found this review helpful

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AQUARIUSSPIRIT

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Reviewed: Oct. 25, 2002

I love this dish! Super easy!

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Reviewer:

MCKEY

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Reviewed: Oct. 8, 2002

This was one of the best Calamari recipes I've used - and easy! The key to tenderness is to NOT overcook in the oil - even if it does't look quite as golden brown as you like. Just follow the recipe exactly. I served the calamari with the "Best Marinara Sauce Yet" recipe and homemade tartar sauce. A green salad completed this dinner. This recipe is another reason why I choose Allrecipe.com's 5* recipes - just delicious!

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63 users found this review helpful

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FMDEMAY

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Reviewed: Oct. 5, 2002

This is great!!!! We love calamari, and a local restaurant here just serves it w/ a nice, spicey marinara sauce - it is a favorite at this local Italian rest. I love the Classico Sweet Basil Marinara sauce -- but I doctor it up. I add crushed red pepper(to taste, and we like it spicey), white wine, and a little bit of sugar to it.

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DOREENBUCH

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Reviewed: May 12, 2002

Excellent recipe. Very tender. What about a good dipping sauce? Maybe with a little heat. I'll check Back to see if anyone posted one. Thanks. Fortchy

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28 users found this review helpful