How to Cook Calamari

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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.

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

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  1. 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]
    • 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. Watermark wikiHow to Cook Calamari
    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.
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  3. Watermark wikiHow to Cook Calamari
    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]
    • If you're using a saucepan, choose a deep 4 US qt (3.8 L) pan.
  4. Watermark wikiHow to Cook Calamari
    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]
  5. Watermark wikiHow to Cook Calamari
    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]
  6. Watermark wikiHow to Cook Calamari
    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.
  7. 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]
    • 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. 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.
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Method 2
Method 2 of 4:

Spicy Sautéed Calamari

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  1. Watermark wikiHow to Cook Calamari
    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]
    • If you want a really spicy marinade, add 1/4 teaspoon (0.5 g) of ground Sichuan peppercorns.
  2. 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]
    • 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. Watermark wikiHow to Cook Calamari
    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]
  4. Watermark wikiHow to Cook Calamari
    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]
    • 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. 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.
  6. 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.
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Method 3
Method 3 of 4:

Mediterranean-Braised Calamari

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  1. Watermark wikiHow to Cook Calamari
    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]
    • A yellow onion is sweeter than a red onion. If you can't find a yellow onion, use a mild, white onion instead.
  2. Watermark wikiHow to Cook Calamari
    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]
    • Stir the onion and garlic frequently to prevent them from sticking to the bottom of the pan.
  3. 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.
  4. Watermark wikiHow to Cook Calamari
    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]
    • 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. 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]
  6. Watermark wikiHow to Cook Calamari
    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.
  7. Watermark wikiHow to Cook Calamari
    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.
  8. Watermark wikiHow to Cook Calamari
    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.
  9. 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.
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Method 4
Method 4 of 4:

Grilled Calamari Steaks

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  1. Watermark wikiHow to Cook Calamari
    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
    • 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. Watermark wikiHow to Cook Calamari
    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]
    • 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]
    • Cooking the calamari over a charcoal grill will give it a slightly smoky flavor.
  4. Watermark wikiHow to Cook Calamari
    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]
  5. Watermark wikiHow to Cook Calamari
    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]

    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. 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]
    • Store the leftover calamari in an airtight container in the refrigerator for up to 4 days.
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Community Q&A

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  • 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.
    Thanks! We're glad this was helpful.
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  • 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.
    Thanks! We're glad this was helpful.
    Thank you for your feedback.
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  • Question
    What makes the calamari tough?
    Community Answer
    Overcooking calamari makes it rubbery. Don't infuse it in any juices or fry it.
    Thanks! We're glad this was helpful.
    Thank you for your feedback.
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      Tips

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

      Crispy Fried Calamari

      • Measuring cups and spoons
      • Knife and cutting board
      • Deep pot
      • Deep-fry thermometer
      • Bowl
      • Spoon
      • Slotted spoon
      • Wire mesh strainer
      • Wire rack
      • Rimmed baking sheet

      Spicy Sautéed Calamari

      • Measuring cups and spoons
      • Knife and cutting board
      • Large skillet
      • Mixing bowl
      • Slotted spoon
      • Paper towel
      • Spoon
      • Serving bowl

      Mediterranean-Braised Calamari

      • Measuring cups and spoons
      • Knife and cutting board
      • Large saucepan with a lid
      • Spoon
      • Serving bowls

      Grilled Calamari Steaks

      • Measuring cups and spoons
      • Mixing bowl
      • Spoon or whisk
      • Gas or charcoal grill
      • Tongs
      • Serving bowl
      • Colander
      • Skewers, optional

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      References

      1. ↑ https://www.seriouseats.com/recipes/2010/10/fried-squid-with-marinara-sauce-recipe.html
      2. ↑ https://www.allrecipes.com/recipe/69818/buttermilk-battered-calamari/
      3. ↑ https://www.seriouseats.com/recipes/2010/10/fried-squid-with-marinara-sauce-recipe.html
      4. ↑ https://www.seriouseats.com/recipes/2010/10/fried-squid-with-marinara-sauce-recipe.html
      5. ↑ https://www.allrecipes.com/recipe/69818/buttermilk-battered-calamari/
      6. ↑ https://www.seriouseats.com/recipes/2010/10/fried-squid-with-marinara-sauce-recipe.html
      7. ↑ https://www.seriouseats.com/recipes/2010/10/fried-squid-with-marinara-sauce-recipe.html
      8. ↑ https://www.fifteenspatulas.com/crispy-fried-calamari/
      9. ↑ https://medium.com/@VolpiFoods/calamari-the-right-way-quick-spicy-squid-saut%C3%A9-c5bd05b98234
      1. ↑ https://www.namg.net/kidney-recipes/spicy-calamari/
      2. ↑ https://medium.com/@VolpiFoods/calamari-the-right-way-quick-spicy-squid-saut%C3%A9-c5bd05b98234
      3. ↑ https://medium.com/@VolpiFoods/calamari-the-right-way-quick-spicy-squid-saut%C3%A9-c5bd05b98234
      4. ↑ https://medium.com/@VolpiFoods/calamari-the-right-way-quick-spicy-squid-saut%C3%A9-c5bd05b98234
      5. ↑ https://www.namg.net/kidney-recipes/spicy-calamari/
      6. ↑ https://www.seriouseats.com/recipes/2016/03/braised-squid-tomato-harissa-olives-recipe.html
      7. ↑ https://www.simplyrecipes.com/recipes/calamari_stewed_with_tomatoes/
      8. ↑ https://www.saveur.com/article/techniques/how-to-clean-calamari/
      9. ↑ https://www.simplyrecipes.com/recipes/calamari_stewed_with_tomatoes/
      10. ↑ https://www.seriouseats.com/recipes/2016/03/braised-squid-tomato-harissa-olives-recipe.html
      11. ↑ https://www.seriouseats.com/recipes/2016/03/braised-squid-tomato-harissa-olives-recipe.html
      12. ↑ https://www.seriouseats.com/recipes/2016/03/braised-squid-tomato-harissa-olives-recipe.html
      13. ↑ https://www.seriouseats.com/recipes/2016/03/braised-squid-tomato-harissa-olives-recipe.html
      14. ↑ https://www.stilltasty.com/fooditems/index/18400
      15. ↑ https://www.sunset.com/recipe/marinated-grilled-calamari
      16. ↑ https://www.sunset.com/recipe/marinated-grilled-calamari
      17. ↑ https://www.sunset.com/recipe/grilled-calamari-steaks-olive-bean-salad
      18. ↑ https://www.sunset.com/recipe/marinated-grilled-calamari
      19. ↑ https://www.sunset.com/recipe/grilled-calamari-steaks-olive-bean-salad
      20. ↑ https://www.sunset.com/recipe/marinated-grilled-calamari

      About This Article

      Article Summary X

      If you want to cook calamari, try making fried squid rings. Cut the calamari into 1/2-inch thick rings, then dredge them in a mixture of salt, pepper, and parsley. Carefully drop the calamari into the hot oil and fry the rings for about a minute or until the rings turn a golden brown color. Use tongs to carefully remove the fried squid from the oil, and place them on a plate lined with paper towels to drain off the excess oil before serving. To learn how to cook calamari steaks, keep reading!

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