How to Cook Calamari

Co-authored by Jessica Gibson

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.

Ingredients

Crispy Fried Calamari

¹⁄₂ cup (120 ml) of buttermilk
2 pounds (0.91 kg) of squid
2 cups (240 g) of all-purpose flour
1 teaspoon (2 g) of ground black pepper
8 cups (1.9 L) of vegetable oil
Kosher salt to taste
Lemon wedges, for serving

Makes 4 servings

Spicy Sautéed Calamari

³⁄₄ pound (340 g) of squid
1 teaspoon (5.5 g) of kosher salt
1 teaspoon (4.9 ml) 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
3 tablespoons (44 ml) of vegetable or canola oil, divided
1/4 teaspoon (0.5 g) of ground Sichuan peppercorns, optional

Makes 2 to 4 servings

Mediterranean-Braised Calamari

3 tablespoons (44 ml) of extra-virgin olive oil
1 small yellow onion
4 cloves of garlic
¹⁄₂ cup (120 ml) of dry white wine
2 pounds (0.91 kg) 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

Grilled Calamari Steaks

2 pounds (0.91 kg) 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
²⁄₃ cup (160 ml) of extra-virgin olive oil, divided
¹⁄₄ cup (59 ml) of fresh lemon juice, divided
1 teaspoon (5.5 g) of sea salt, divided

Makes 4 to 6 servings

Method 1

Method 1 of 4:

Crispy Fried Calamari

1
Cut 2 pounds (0.91 kg) of squid into ¹⁄₈ inch (0.32 cm) 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 ¹⁄₈ inch (0.32 cm) thick rings. If your squid has tentacles, cut them into 1 inch (2.5 cm) pieces.^{[1]
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- 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.
2
Put the rings in a bowl and pour in ¹⁄₂ cup (120 ml) 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]
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- To prepare the calamari in advance, mix the rings in buttermilk and set it aside at room temperature for up to 1 hour.
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3
Pour 8 cups (1.9 L) of vegetable oil into a deep pot and heat it to 360 °F (182 °C). 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 360 °F (182 °C).^{[3]
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- If you're using a saucepan, choose a deep 4 US qt (3.8 L) pan.
4
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]
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5
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]
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6
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]
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- Be careful when working with hot oil. Don't drop the rings into the oil or it could splash up and burn you.
7
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 360 °F (182 °C), add another batch of rings and fry them.^{[7]
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- Although you could put the fried calamari on a paper towel-lined plate, the paper towel traps steam which will make the calamari soggy.
Tip: Heat your oven to 250 °F (121 °C) and put the fried calamari in it to keep it warm while you fry the remaining batches.
8
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]
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- Avoid storing leftover fried calamari because it won't stay crispy.

Method 2

Method 2 of 4:

Spicy Sautéed Calamari

1
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 1 teaspoon (4.9 ml) 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 1 tablespoon (15 ml) of the vegetable or canola oil.^{[9]
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- If you want a really spicy marinade, add 1/4 teaspoon (0.5 g) of ground Sichuan peppercorns.
2
Cut ³⁄₄ pound (340 g) of squid into ¹⁄₂ inch (1.3 cm) 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 1 inch (2.5 cm) pieces.^{[10]
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- 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.
3
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]
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4
Sauté 1/2 of the calamari in a skillet over high for 1 1/2 to 2 minutes. Pour the remaining 2 tablespoons (30 ml) 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]
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- Cook the calamari until it's seared in spots and is no longer translucent.
Tip: Avoid cooking the calamari for more than 2 minutes, since overcooking it makes the calamari tough and rubbery.
5
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]
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- It's important to cook the calamari in batches. If you crowd the skillet, the calamari steams instead of sautés.
6
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]
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- Put leftover calamari in an airtight container in the refrigerator and use it within 4 days.

Method 3

Method 3 of 4:

Mediterranean-Braised Calamari

1
Cut 1 yellow onion and 4 cloves of garlic into ¹⁄₄ inch (0.64 cm) thick slices. Cut the onion into 4 equal wedges and slice across each wedge to make ¹⁄₄ inch (0.64 cm) thick slices. Then, slice the garlic cloves as thin as possible.^{[15]
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- A yellow onion is sweeter than a red onion. If you can't find a yellow onion, use a mild, white onion instead.
2
Sauté the onion and garlic for 4 minutes over medium heat. Pour 3 tablespoons (44 ml) 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]
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- Stir the onion and garlic frequently to prevent them from sticking to the bottom of the pan.
3
Slice 2 pounds (0.91 kg) of squid into ¹⁄₂ inch (1.3 cm) 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]
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- 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.
4
Add the calamari and ¹⁄₂ cup (120 ml) of dry white wine to the pan. Put the calamari rings into the saucepan with the onions and garlic. Slowly pour in ¹⁄₂ cup (120 ml) of dry white wine and stir the mixture.^{[18]
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- 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.
Tip: If you prefer the flavor of red wine, use a dry red wine instead of white wine. Try cabernet sauvignon, merlot, or syrah.
5
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]
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6
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]
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- Stir the mixture to incorporate the crushed tomatoes.
7
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]
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- If the tomato sauce boils, adjust the burner.
8
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]
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- Feel free to add more harissa or hot sauce if you like even spicier food.
9
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]
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- Refrigerate leftovers in an airtight container for up to 4 days.

Method 4

Method 4 of 4:

Grilled Calamari Steaks

1
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]
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- 1 1/2 teaspoons (2.5 g) of red pepper flakes
- 1/4 cup (5 g) of chopped flat-leaf parsley
- ¹⁄₃ cup (79 ml) of the extra-virgin olive oil
- 2 tablespoons (30 ml) of the lemon juice
- 1/2 teaspoon (2.25 g) of sea salt
2
Add the calamari steaks and refrigerate them in the marinade for 1 to 5 hours. Take 2 pounds (0.91 kg) 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]
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- 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.
3
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 450 and 550 °F (232 and 288 °C). 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]
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- Cooking the calamari over a charcoal grill will give it a slightly smoky flavor.
4
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]
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5
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 1 inch (2.5 cm) 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]
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Tip: To prevent the calamari steaks from curling as they cook, insert 2 metal skewers across each steak before you put them on the grill. These will help the steaks hold their shape.
6
Remove the steaks and drizzle them with extra oil, lemon juice, and salt. Transfer the calamari to a serving platter. Then, drizzle the remaining 2 tablespoons (30 ml) of fresh lemon juice and ¹⁄₃ cup (79 ml) 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]
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- Store the leftover calamari in an airtight container in the refrigerator for up to 4 days.

Community Q&A

Question

My wife fried calamari in butter with a dash of lemon juice, and it ended up like rubber. What is the cause of this?

Virago Phoenix

Community Answer

She probably cooked the calamari for too long. Certain types of seafood become very rubbery when they are cooked too long.
Question

Is it better to cook stuffed calamari in the oven or on top of the stove?

Community Answer

If you are using a fully-cooked stuffing, you can quick fry. If using raw stuffing, then it is best to bake, being careful not to over cook the calamari.
Question

What makes the calamari tough?

Community Answer

Overcooking calamari makes it rubbery. Don't infuse it in any juices or fry it.