Alright, Let's Talk Calamari!
It's one of those dishes I love ordering when I'm eating out, but honestly, making it at home is far easier than you might think. I'm going to walk you through a few different ways to cook up some delicious calamari – whether you're craving crispy fried rings, a quick and tasty sauté, or a smoky grilled steak.
First Up: Classic Fried Calamari – Pub Grub Perfected
Everyone loves a good plate of fried calamari, right? It's a true pub classic! The secret is getting that perfect balance: a super crispy outside with a tender, melt-in-your-mouth inside. Here's how I do it:
Prep the Squid: First things first, grab about 2 pounds of squid. Slice them into rings, about 1/8 inch thick – nice and thin! If you have the tentacles, chop them into 1-inch pieces – they get wonderfully crispy. Top tip: If you're not keen on dealing with the squid yourself, your fishmonger can usually do it for you. Otherwise, it's pretty straightforward – just split the body open, separate the tentacles, remove the head and innards, and peel off that thin outer skin. Rinse it all well afterwards – nobody wants gritty calamari!
Buttermilk Bath: This is the key to tender calamari! Chuck those rings into a bowl with 1/2 cup of buttermilk. Make sure they're all nicely coated. Buttermilk acts like a marinade, breaking down the proteins and stopping the calamari from going rubbery. You can let it sit for up to an hour at room temperature, which is great if you're prepping ahead before guests arrive.
Heat the Oil: You'll need a deep pan – a good old Dutch oven is ideal – and about 8 cups (yes, that's a lot!) of vegetable oil. Pop a deep-fry thermometer on the side and heat the oil to 360°F (182°C). Safety first! Never leave hot oil unattended, and make sure your pan is steady on the hob.
Flour Power: In a separate bowl, mix 2 cups of plain flour with 1 teaspoon of ground black pepper. This simple coating is all you need. Feel free to get creative and add other spices if you fancy – garlic powder, paprika, or a pinch of cayenne pepper can give it a lovely kick.
Dredge and Fry: Use a slotted spoon to move the calamari from the buttermilk to the flour mixture, letting any excess buttermilk drip off. Toss it all to make sure it’s evenly coated. Then, working in batches (about a quarter of the squid at a time), carefully lower the rings into the hot oil. Fry for about 1 minute, until golden brown and crispy. Don't overcrowd the pan! Too many rings at once will drop the oil temperature and result in soggy calamari – and let's face it, nobody wants that!
Drain and Season: Use a wire mesh spider (a sort of scoop) to take the fried calamari out and place it on a wire rack over a baking sheet. This helps to keep it crispy by allowing air to circulate. Season generously with sea salt while it's still hot.
Serve Straight Away: Fried calamari is best eaten right away with lemon wedges for squeezing. Honestly, leftovers rarely taste as good. They tend to get soggy, and, as we've established, nobody wants soggy calamari.
Next Up: Sautéed Calamari with a Spicy Zing
If you fancy a healthier option, or you just want to mix things up, try this quick and flavorful sautéed calamari.
Whip Up the Marinade: In a bowl, mix together 1 teaspoon of sea salt, 1 teaspoon of sesame oil, 1/2 teaspoon of ground black pepper, 1 sliced red chili (or a Scotch bonnet, if you like it really hot!), 1 minced clove of garlic, 1/4 cup of sliced spring onions (scallions), and 1 tablespoon of vegetable or canola oil. For a real flavour bomb, consider adding a pinch (about 1/4 teaspoon) of ground Sichuan peppercorns!
Prep the Squid: Chop about 3/4 pound of squid into 1/2-inch thick rings. Pat them dry with kitchen paper – this helps the marinade stick to them better.
Marinate: Toss the squid with the marinade and leave it for 5-10 minutes while you heat up your frying pan.
Sauté in Batches: Heat 2 tablespoons of vegetable or canola oil in a large frying pan over high heat. When the oil is shimmering, add half of the calamari and sauté for 1 1/2 to 2 minutes, stirring frequently, until it's opaque and seared in spots. Take it out and put it in a serving bowl, then repeat with the remaining calamari. The high heat and quick cooking time are *essential for keeping the calamari tender. Overcooking is a total no-no!*
Serve It Up! Garnish with the remaining spring onions and serve straight away with rice, flatbread, or your favourite sautéed veg.
Finally: Calamari Steaks on the BBQ
Grilled calamari steaks are surprisingly easy and elegant. The marinade is the key to making them full of flavour.
Make a Zesty Marinade: In a bowl, whisk together 1 tablespoon of minced garlic, 1 1/2 teaspoons of red pepper flakes, 1/4 cup of chopped fresh parsley, 1/3 cup of extra-virgin olive oil, 2 tablespoons of lemon juice, and 1/2 teaspoon of sea salt.
Marinate the Steaks: Add 2 pounds of calamari steaks to the marinade, making sure they're all coated. Cover them and pop them in the fridge for at least 1 hour, and up to 5 hours for maximum flavour. Turn the steaks over occasionally to make sure they're evenly marinated.
Heat the Grill: Get your barbecue (gas or charcoal) really hot – between 450 and 550°F (232 and 288°C). A charcoal grill will give it a lovely smoky flavour, but gas works just fine too.
Drain and Grill: Drain the calamari steaks in a colander and chuck out the marinade (you don't want that dripping onto your grill!). Lay the steaks on the hot grill grates, leaving about an inch of space between them. Cook for 4-5 minutes, flipping halfway through, until they're opaque.
Finish with a Flourish: Put the grilled calamari steaks on a serving platter. Drizzle with the remaining 2 tablespoons of lemon juice and 1/3 cup of extra-virgin olive oil. Sprinkle with the remaining 1/2 teaspoon of sea salt. Serve straight away with grilled vegetables and some crusty bread.
Bonus: Calamari in Tomato Sauce – Perfect for Pasta Night
This is a slightly slower, more rustic dish.
Aromatics First: Dice 1 onion and finely chop 4 cloves of garlic. Sauté them in 3 tablespoons of extra-virgin olive oil over medium heat until the onion has softened and the garlic is fragrant (about 4 minutes).
Add Calamari and Wine: Chop 2 pounds of squid into 1/2-inch rings. Add them to the pan with the onion and garlic, along with 1/2 cup of dry white wine (like Sauvignon Blanc or Pinot Grigio). If you're avoiding alcohol, vegetable stock works well too!
Simmer in Wine: Simmer for 3 minutes, stirring frequently, until most of the wine has evaporated.
Tomato Time: Add a 28-ounce can of crushed tomatoes, 3 sprigs of fresh thyme, and 3/4 cup of pitted black olives. Stir it all together.
Low and Slow: Simmer, uncovered, for 30 minutes, or until the calamari is tender when you poke it with a fork. Adjust the heat if the sauce is boiling too vigorously.
Final Touches: Take out the thyme sprigs. Stir in 1/2 tablespoon of harissa paste (or your favourite hot sauce) and 2 teaspoons of lemon zest.
Season and Serve: Season with salt and pepper to taste. Sprinkle with fresh parsley and serve with crusty bread, rice, or couscous.
General Calamari Tips:
- Don't Overcook: This is the biggest mistake people make. Calamari cooks very quickly. If it’s not tender, it's probably overcooked. Aim for just opaque and slightly firm.
- High Heat is Your Friend: Whether you’re frying, sautéing, or grilling, high heat and short cooking times are key to tender calamari.
- Fresh is Best (But Frozen is Okay): If you’re using frozen squid, make sure it’s totally thawed before cooking. Pat it dry to get rid of any excess moisture.
And that's it! Calamari doesn't need to be something you only have in a fancy restaurant. With a few easy tips, you can make restaurant-quality calamari right in your own kitchen. Enjoy!