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Feb 5, 2013 08:03 AM


Some years back the National Marine Fisheries Service did a promotional thing on underused marine species. They published this little squid cookbook with a number of recipes. If you prepared all the recipes and attested thereto you recieved a nice certificate acknowledging you as a Master Squid Chef. Mine proudly adorns my kitchen wall. I don't know if they are still doing this but those of you who enjoy calamari may want to look into it. Our local Marina, just a brisk walk away, usually has food quality bait squid on hand at a very reasonable price. I indulge myself whenever the mood strikes me.

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  1. What is your favorite way to cook it? I love to order calamari at restaurants but have never cooked any.

    3 Replies
    1. re: kengk

      I found this while trying to find the recipe book OP mentions. Calamari plus much more.

      1. re: kengk

        I prefer the very small calamari when I can buy or catch them. The small ones I use whole, the larger ones I cut into rigns about 3/4". Sautee them in olive oil and butter with a clove or two of minced garlic and flat leaf parsley for no more than two minutes. Serve over liguini with fresh shaved Parmesan. I do the same with fish, scallops, oysters, shrimp and scungili. Sometimes I throw in a few minced anchovies.

        1. re: kengk

          It is notorious for needing either very brief high-heat or prolonged low heat. Anything else is rubber bands. Dry the raw calamari on paper towels to minimize the amount exuded during sauteeing. I suggest you start with adding garlic to a hot pan filmed with olive oil, dumping in the calamari slices immediately so the garlic won't burn, and stirring constantly for a minute.

        2. Flash frying is very common and a good way to enjoy calamari. I just get board with marinara sauce when ordering it out.

          One of my favorite things to do with calamari is to stuff it and braise it in it's ink if you can get it. Other braising liquids will do

          1. My favorite way (either using whole baby squid - 2" - or larger ones cut into rings - including the tentacles) is to quickly saute them in extra-virgin olive oil & chopped garlic for just a couple of minutes, then add a spicy Arrabbiata sauce (a good commercial one or homemade), a dash or two of a dry white or red wine, & simmer until just heated through. Served over linguini with a little chopped flat-leaf Italian parsley as a garnish. Delicious!

            I also like adding them to mixed seafood preparations over pasta, as an addition to paella, & in stirfries - especially of the Thai persuasion.