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Calamari might seem something you only order in restaurants, but there are a variety of ways to easily cook it at home. Slice squid into thin rings and coat them in a buttermilk batter before frying them. If you want a healthier meal, sauté the rings with chilis and garlic or braise them with tomatoes and olives. For a hearty meal, marinate calamari steaks in a simple marinade and toss them on the grill.

[Edit]Ingredients

[Edit]Crispy Fried Calamari

of buttermilk
of squid
2 cups (240 g) of all-purpose flour
1 teaspoon (2 g) of ground black pepper
of vegetable oil
Kosher salt to taste
Lemon wedges, for serving

Makes 4 servings

[Edit]Spicy Sautéed Calamari

of squid
1 teaspoon (5.5 g) of kosher salt
of sesame oil
1/2 teaspoon (1 g) of freshly ground black pepper
1 long, thin red chile or 1 or 2 Serrano chiles, de-seeded and sliced lengthwise
1 clove garlic, thinly sliced
1/2 cup (50 g) of sliced scallions, divided
of vegetable or canola oil, divided
1/4 teaspoon (0.5 g) of ground Sichuan peppercorns, optional

Makes 2 to 4 servings

[Edit]Mediterranean-Braised Calamari

of extra-virgin olive oil
1 small yellow onion
4 cloves of garlic
of dry white wine
of squid
1 28-ounce (800 g) can of whole peeled tomatoes
3 sprigs of fresh thyme
3/4 cup (170 g) of pitted black olives
1/2 tablespoon (8 g) of harissa paste or hot sauce
2 teaspoons (10 g) of lemon zest
Kosher salt and freshly ground black pepper to taste
1 small handful of freshly minced parsley

Makes 4 to 6 servings

[Edit]Grilled Calamari Steaks

of calamari steaks, fresh or thawed
1 tablespoon (8 g) of minced garlic
1 1/2 teaspoons (2.5 g) of red pepper flakes
1/4 cup (5 g) of chopped flat-leaf parsley
of extra-virgin olive oil, divided
of fresh lemon juice, divided
1 teaspoon (5.5 g) of sea salt, divided

Makes 4 to 6 servings

[Edit]Steps

[Edit]Crispy Fried Calamari

Cut of squid into thick rings. Put the fresh or thawed squid on your cutting board and use a sharp knife to carefully cut across each squid to make thick rings. If your squid has tentacles, cut them into pieces.^[1]
- It's important to make the rings thin so they cook quickly and don't become tough.
- If you can't buy cleaned squid, cut the squid in 1/2 so the tentacles are separate from the body. Then, pull the head off and peel away the skin. Rinse the squid before cutting it.
Put the rings in a bowl and pour in of buttermilk. Stir the calamari until it's completely coated with the buttermilk. Buttermilk tenderizes seafood, so it prevents the calamari from becoming tough.^[2]
- To prepare the calamari in advance, mix the rings in buttermilk and set it aside at room temperature for up to 1 hour.
Pour of vegetable oil into a deep pot and heat it to . Set a deep pot, such as a Dutch oven, on the stove and add the vegetable oil. Clip a deep-fry thermometer to the side and turn the burner to medium-high. Heat the oil until it reaches .^[3]
- If you're using a saucepan, choose a deep pan.
Combine the flour and pepper in a separate bowl. Put 2 cups (240 g) of all-purpose flour and 1 teaspoon (2 g) of ground black pepper into a mixing bowl. Stir or whisk to distribute the pepper.^[4]
Toss the rings in the dry mixture. Use a slotted spoon to lift the calamari rings out of the buttermilk. Let the excess buttermilk drip back into the bowl. Put the rings into the bowl with the flour mixture and toss them until they're coated.^[5]
Fry 1 batch of the rings for 1 minute. Lift the coated rings out of the flour and shake off excess flour before you lower them into the hot oil. Slowly put 1/4 of the rings into the oil and stir them with a wire mesh strainer. Fry them for 1 minute or until they're browned and crispy.^[6]
- Be careful when working with hot oil. Don't drop the rings into the oil or it could splash up and burn you.
Transfer the fried calamari to a wire rack and fry another batch. Use the mesh strainer to scoop the fried calamari onto a wire rack over a rimmed baking sheet. Once the oil temperature reaches , add another batch of rings and fry them.^[7] and put the fried calamari in it to keep it warm while you fry the remaining batches.}}
- Although you could put the fried calamari on a paper towel-lined plate, the paper towel traps steam which will make the calamari soggy.
Season the calamari with kosher salt and serve it with lemon wedges. Sprinkle salt over the calamari and taste 1 to see if it's seasoned enough. Set out wedges of lemon to squeeze over the fried calamari and enjoy!^[8]
- Avoid storing leftover fried calamari because it won't stay crispy.

[Edit]Spicy Sautéed Calamari

Mix the salt, oils, chilis, garlic, and scallions in a bowl. Get out a medium mixing bowl and put 1 teaspoon (5.5 g) of kosher salt along with of sesame oil and 1/2 teaspoon (1 g) of ground black pepper in it. Add 1 long, thin red chile or 1 or 2 Serrano chiles. Then, stir in 1 thinly sliced garlic clove, 1/4 cup (25 g) of the sliced scallions, and of the vegetable or canola oil.^[9]
- If you want a really spicy marinade, add 1/4 teaspoon (0.5 g) of ground Sichuan peppercorns.
Cut of squid into thick rings. Lay the squid on a cutting board and carefully cut across it to make evenly sized rings. Then, pat the rings dry using a paper towel. If your squid has tentacles, cut them into pieces.^[10]
- The marinade sticks to the squid better when it's completely dry.
- If you can't buy already-cleaned squid, slice the squid in 1/2 to separate the tentacles from the body. Use your fingers to pull the head away from the body and peel the skin off the body. Rinse the squid and tentacles before you cut them.
Add the calamari to the bowl and marinate it for 5 to 10 minutes. Put the rings into the marinade and stir until they're coated. Cover the bowl and set it aside at room temperature while you heat the skillet.^[11]
Sauté 1/2 of the calamari in a skillet over high for 1 1/2 to 2 minutes. Pour the remaining of vegetable or canola oil into a large skillet and turn the burner to high. Once the oil shimmers, use a slotted spoon to transfer 1/2 of the calamari from the marinade to the skillet. Stir the calamari frequently until it's opaque.^[12]
- Cook the calamari until it's seared in spots and is no longer translucent.
Transfer the calamari to a serving bowl and sauté the remaining rings. Scoop the cooked calamari into a bowl and finish cooking the rest of the calamari that's in the marinade.^[13]
- It's important to cook the calamari in batches. If you crowd the skillet, the calamari steams instead of sautés.
Serve the sautéed calamari with scallions and your favorite sides. Sprinkle the remaining 1/4 cup (25 g) of sliced scallions over the rings. Then, serve the calamari with steamed brown rice, flatbread, or sautéed vegetables.^[14]
- Put leftover calamari in an airtight container in the refrigerator and use it within 4 days.

[Edit]Mediterranean-Braised Calamari

Cut 1 yellow onion and 4 cloves of garlic into thick slices. Cut the onion into 4 equal wedges and slice across each wedge to make thick slices. Then, slice the garlic cloves as thin as possible.^[15]
- A yellow onion is sweeter than a red onion. If you can't find a yellow onion, use a mild, white onion instead.
Sauté the onion and garlic for 4 minutes over medium heat. Pour of extra-virgin olive oil into a large saucepan and turn the burner to medium. Once the oil shimmers, add the onion and garlic. Sauté the mixture until the onion softens a little and the garlic becomes fragrant.^[16]
- Stir the onion and garlic frequently to prevent them from sticking to the bottom of the pan.
Slice of squid into rings. While the onion and garlic cook, place the squid bodies on a cutting board. Cut across each squid to make rings. If you also have the squid tentacles, slice them in 1/2 widthwise.^[17]
- Ask the person at the seafood counter to clean the squid for you. If they can't, cut the squid in 1/2 to separate the tentacles. Pull the head from the body and peel the thin skin off of the squid. Rinse the squid before you slice it.
Add the calamari and of dry white wine to the pan. Put the calamari rings into the saucepan with the onions and garlic. Slowly pour in of dry white wine and stir the mixture.^[18]
- For a dry white wine, consider using sauvignon blanc, pinot gris, or pinot grigio.
- If you don't want to cook with alcohol, substitute vegetable stock for the wine.
Simmer the calamari in wine for 3 minutes. Keep the burner at medium and stir the calamari frequently. Cook the calamari until most of the wine evaporates. This leaves the flavor of the wine.^[19]
Crush the canned tomatoes and add them along with thyme and black olives. Open a 28-ounce (800 g) can of whole peeled tomatoes and crush each whole tomato in your hand before adding them to the saucepan. Then, add 3 sprigs of fresh thyme and 3/4 cup (170 g) of pitted black olives.^[20]
- Stir the mixture to incorporate the crushed tomatoes.
Simmer the calamari for 30 minutes or until it's soft. Cook the calamari in the tomato sauce so the sauce bubbles gently. Keep the lid off of the saucepan and stir the calamari occasionally until it's soft when you poke it with a fork.^[21]
- If the tomato sauce boils, adjust the burner.
Remove the sprigs of thyme and add harissa and lemon zest. Turn off the burner and use tongs to take the thyme sprigs out of the saucepan. Discard them and stir 1/2 tablespoon (8 g) of harissa paste or hot sauce along with 2 teaspoons (10 g) of lemon zest into the pan.^[22]
- Feel free to add more harissa or hot sauce if you like even spicier food.
Season the calamari with salt, pepper, and parsley before you serve it. Taste the calamari and stir in as much salt and pepper as you like. Then, sprinkle 1 small handful of freshly minced parsley over the top. Scoop the calamari into bowls and serve it along with crusty bread, rice, or couscous.^[23]
- Refrigerate leftovers in an airtight container for up to 4 days.

[Edit]Grilled Calamari Steaks

Mix the garlic, pepper flakes, parsley, oil, lemon juice, and salt in a bowl. To make a flavorful marinade, put 1 tablespoon (8 g) of minced garlic into a large bowl. Stir or whisk in:^[24]
- 1 1/2 teaspoons (2.5 g) of red pepper flakes
- 1/4 cup (5 g) of chopped flat-leaf parsley
- of the extra-virgin olive oil
- of the lemon juice
- 1/2 teaspoon (2.25 g) of sea salt
Add the calamari steaks and refrigerate them in the marinade for 1 to 5 hours. Take of fresh or thawed calamari steaks out of the refrigerator and add them to the bowl with the marinade. Cover the bowl and refrigerate the calamari in the marinade for at least 1 hour.^[25]
- There's no need to clean calamari steaks because they're already prepared and cut.
- Turn the calamari steaks over a few times as they marinate.
- The longer you marinate the steaks, the more flavorful they'll be.
Heat a gas or charcoal grill to high. If you're using a gas grill, turn the burners to high so the grill reaches between . If you're using a charcoal grill, fill a chimney with briquettes and light them. Carefully pour the briquettes into the grill grate once they're hot and lightly covered with ash.^[26]
- Cooking the calamari over a charcoal grill will give it a slightly smoky flavor.
Drain the calamari in a colander and discard the marinade. Set a colander in the sink and take the calamari out of the refrigerator. Pour the calamari into the colander so the marinade drains into the sink.^[27]
Lay the steaks on the grill and cook them for 4 to 5 minutes. Place the calamari steaks on the grill so they're at least apart on the grate. Put the lid on the grill and cook the steaks until they're opaque. Use tongs to turn them halfway through the cooking time.^[28]
Remove the steaks and drizzle them with extra oil, lemon juice, and salt. Transfer the calamari to a serving platter. Then, drizzle the remaining of fresh lemon juice and of extra-virgin olive oil over them. Sprinkle the remaining 1/2 teaspoon (2.25 g) of sea salt over the steaks and serve them with grilled vegetables and crusty bread.^[29]
- Store the leftover calamari in an airtight container in the refrigerator for up to 4 days.

[Edit]Tips

Calamari is the Italian word for squid, so you might see it labeled as squid.
Most seafood counters sell already cleaned squid. If you can't find it there, look in the freezer aisle.
To defrost frozen squid, leave it in its packaging and put it in the refrigerator the night before you want to cook it.