10 tips for cooking calamari
- Freshness is key: Choose fresh calamari for the best flavor and texture. Look for firm, undamaged squid with a mild oceanic smell.
- Proper cleaning: Clean the calamari thoroughly by removing the innards, beak, and quill. Rinse under cold water and pat dry before cooking.
- Tenderize with care: Calamari can become tough if cooked for too long. Opt for quick cooking methods, such as frying or grilling, to maintain its tenderness.
- Don't overcook: Calamari cooks rapidly, so keep a close eye on it while cooking to avoid turning it chewy. Cook just until it becomes opaque and tender.
- Use high heat: Whether you're frying or grilling calamari, high heat helps achieve a crispy exterior while ensuring the inside remains tender.
- Marinating for flavor: Consider marinating the calamari in a mixture of herbs, spices, and citrus juice for extra flavor before cooking.
- Dredge lightly: If breading the calamari, lightly coat it in flour or breadcrumbs for a delicate and crispy coating.
- Deep-frying tips: When deep-frying calamari, preheat the oil to the right temperature (around 350°F or 180°C) and cook in small batches to maintain the oil temperature.
- Sauce pairing: Calamari pairs well with various sauces such as marinara, aioli, or tzatziki. Serve the cooked calamari with a flavorful dipping sauce for added enjoyment.
- Serve immediately: Calamari is best enjoyed immediately after cooking while it's still hot and crispy. Serve as an appetizer or main dish for optimal flavor and texture.
