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Calamari

Calamari

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
bluebayou

bluebayou

This is a delicious, very easy, quick but moderately expensive recipe. Everyone I've ever fixed it for absolutely loves it!

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 642 kcal
  • 32%
  • Fat:
  • 66.7 g
  • 103%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 254 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C).
  2. In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.
  3. Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.
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Reviews

Desi's Delectables
392

Desi's Delectables

1/7/2006

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 :)

FMDEMAY
211

FMDEMAY

11/10/2003

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!

JOSEPH FORTUNATO
86

JOSEPH FORTUNATO

12/31/2003

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

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