"This is a delicious, very easy, quick but moderately expensive recipe. Everyone I've ever fixed it for absolutely loves it!" — bluebayou
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ground black pepper
squid, cleaned and sliced into rings
lemon - cut into wedges, for garnish
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 :)
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.
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!
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
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.
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.
This was EXACTLY what I was looking for.....thank you very much for putting it on here.
Quick, easy and tender. It took away my fear of overcooked "rubberbands" with the very first bite.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 601
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