Fried Calamari

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Vegetable oil, for deep-frying
  • 1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
  • 2 cups all-purpose flour
  • 2 tablespoons dried parsley
  • Salt and freshly ground black pepper
  • 2 lemons, cut into wedges
  • 1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed
  • Simple Tomato Sauce:
  • 1/2 cup extra-virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • Sea salt and freshly ground black pepper
  • 2 (32-ounce) cans crushed tomatoes
  • 2 dried bay leaves
  • 4 tablespoons unsalted butter, optional
Directions

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.

Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.

Simple Tomato Sauce:

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Yield: 6 cups

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

East of preparation: easy


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4.5 75
Only used one cup of flour for 3/4 lb. squid but still had about half a cup left over. Breading stuck better to tentacles than to rings. Squeezed fresh lemon juice over fried calamari and dipped in a spicy arrabbiata sauce. Yummy! item not reviewed by moderator and published
The flour did not stick at all! At the end, I had a pile a flour at the bottom of the pot! I just made squid with tons and tons of oil. Not crispy at all..!! How disappointing. item not reviewed by moderator and published
Yuck!!!! Normally I love everything that Giada makes but this was horrible. I followed the recipe exact, I am not impressed. The breading did not stick at all. The saviour of stars was the sauce, that is wonderful it will be my quick go to sauce when I don't have a lot of time. Although, I did pizazz it up some like others suggested. item not reviewed by moderator and published
Great 'all purpose' recipe. I will use this for all dishes that call for marinara sauce. The only changes I made were that I added 3/4 teaspoon of basil, 1 teaspoon of red pepper flakes and 1/2 cup of dry red wine for the full recipe. It really made it crazy good! I would also suggest cutting the recipe in half, unless you are needing a lot of sauce. item not reviewed by moderator and published
My husband and I recently moved to Panama and decided to try cooking fresh Calimari we found in the local grocery. You'd think, being from New England, that I'd tried this before, but NO! Wow - so easy and so......good. Did as other reviewers suggested and added garlic powder and paprika to the flour coating. I did not have any problem getting the coating to stick and it really does only take about 1 minute to cook. Yummy, but I'm going to look for a lighter, less flavor intensive dipping sauce. The marinara was yummy with pasta, but really did not let the calimari taste shine! Great recipe and so glad I finally conquered my fear and tried calimari. It's so inexpensive here and I look forward to looking like a star at our next dinner party! Thanks, Giada! item not reviewed by moderator and published
This recipe is simple and easy, hard to screw up, however I did find it a bit bland. Definately needs a little more spice for my taste. Over all this is a great recipe, but can use a few tweeks depending on your taste! item not reviewed by moderator and published
Perfect. item not reviewed by moderator and published
Simple recipe but tasty! Got this tip somewhere on the Internet; to keep squid tender soak in milk or butter milk for two-three hours. It really makes a difference. item not reviewed by moderator and published
Excellent recipe. Tender,crunchy and light. Since it is excess moisture that causes calamari to toughen, I dried the calamari by placing it in a colander over a bowl after slicing it, refrigerated it for several hours, then dried it further on paper towel, I dipped the calamari in beaten egg, then the seasoned flour. This kept the flour on the calamari, avoiding the dropping off others have complained of. item not reviewed by moderator and published
This was the best calamari iv'e ever tastd in my life. I made it with my boyfriend and he loved it. item not reviewed by moderator and published
MADE THIS WITH MY TWO GIRLS. IT WAS AMAZING. THE BEST CALAMARI WE HAVE EVER HAD. item not reviewed by moderator and published
I have gone to several restaurants in my area. Whenever I receive the fried calamari (appetizer or main course) the squid is crispy yet the lining is always a little "rubbery". I tried the recipe at home with my wife and the result was the same. Am I doing something wrong or is the lining supposed to be soft or rubbery? Please let me know. item not reviewed by moderator and published
Just made this after scanning the recipe and watching the video. The calamari was light in color. I didn't experience flour falling off but my squid was slightly damp. I thought this was a very good recipe. Of course, you can jazz it up with whatever spices you like but I preferred to keep it simple and focus on the taste of the calamari. Maybe one day when I'm in the mood for spice I would add some cayenne pepper to the mix. I had a bottled marinara that I added coarsely diced capers and Italian green olives to for a sauce. If people are experiencing oily calamari. I can only think the oil was not hot enough. That is the only time I experience that happening which thankfully DIDN'T happen with the calamari. Maybe watching the video would help. She made a point of mentioning that the calamari should be deep friend and should float. One way to test the oil is to put a small bit of flour in it. If it starts sizzling immediately you're in good shape, if not the oil isn't hot enough. Also, the oil should kind of shimmer and ripple when it's getting good and hot. Also, to deepen color and not extend the cooking time, one could try some paprika to the flour, that would help add a bit of color. item not reviewed by moderator and published
This recipe is awesome IF you add a LOT more seasoning to the breading. I personally like Kosher salt, ground black pepper, cayene, garlic powder and Old Bay. Make sure that the squid is wet when you dip into the dry mixture, if not then the breading is going to fall apart while frying. Maybe that is where some of you went wrong (not sure.) If you want a crispier crust (more golden brown) just fry it longer. The tomato sauce is fabulous and just as good after freezing! item not reviewed by moderator and published
Tasted wonderful! ONly problem is the breading likes to fall off in the oil...otherwise wonderful item not reviewed by moderator and published
Glada always makes her recipe Beautiful and Scrumptious you can not go wrong! Try the Fried Calamari... I am Greek and love her recipe.... item not reviewed by moderator and published
Where is the crispy crust? Pale golden is an understatement. The tentacles came out nice and crispy but there was really no batter at all left on the rings. I monitored the temp for the oil and they were still very oily. i got a stomache ache. I made this myself years ago without a recipe and they came out much better. Oh well. I didn't take the time to make the marinara so I made simple cocktail sauce. item not reviewed by moderator and published
The sauce was bland, the flour separated from the squid the second it hit the pan. It came out way too chewy, not crisp and I followed directions to the T. Im out forty bucks and my kitchen stinks. item not reviewed by moderator and published
Hummmm! and very easy item not reviewed by moderator and published
light in batter, awesome... great seasoning! What makes a good recipe better? the ease. item not reviewed by moderator and published
I had bought a bag of frozen calamari rings and i was unsure what to do with them. I found this recipe, and they came out great! My husband and kids loved them, and it was sooo simple. I added more salt to the flour to ensure a tasty finish! item not reviewed by moderator and published
Kudos to more calamari recipes - I've been making calamari for my guests, tell them I will tell them what it is after they try a bite and they LOVE it!! Being a transplanted Italian New Englander living in Texas, calamari is SUPER hard to find but when I can, this recipe is a good basic standby. Only changes I make to this particular recipe are that I use garlic salt instead of regular salt in the flour and then lightly sprinkle with a little more garlic salt to add a nice flavor. A pinch of cayenne in the flour adds a tiny kick too! (or add crushed pepper to your marinara) item not reviewed by moderator and published
There are definitely better recipes out there in the world... item not reviewed by moderator and published
For everyone saying that they thought it was a bit bland, try tossing in some thin slices of fresh basil. Being from Long Island, this is how I remember eating calamari growing up around my Italian extended family. item not reviewed by moderator and published
This receipe is foolproof! It's easy, fast, and delicious. You don't need to get any special ingredients to make this, you can pretty much find all the ingredients in your pantry! item not reviewed by moderator and published
I just tried this recipe. The good thing about it is that it was easy to make the batter and quick also. It was lite which was a good thing. However, I would prefer to have a crispier crust then this one. If you want to have a quick way to make calamari then go ahead. But if you want a crispier, heavier crust then you should probably try another recipe. item not reviewed by moderator and published
My entire family loved this as a Thanksgiving appetizer! item not reviewed by moderator and published
All we could taste was the oil. No one liked it. :( item not reviewed by moderator and published
This was the first time I tried making fried calamari @ home. The taste and texture were perfect. The only thing I would do differently next time would be make it light brown. Mine were still a little on the blonde side. Maybe add some paprika? I did not have any dried parsley so I added basil and thyme with a dash of garlic powder and Old Bay seasoning. Outrageously good! Can't wait to make it again. item not reviewed by moderator and published
Best calamari I have ever had period. item not reviewed by moderator and published
I made this dish for an Italian themed potluck at work, everyone really loved it and said it was better than most of the fried calamari they had eaten in restaurants. It is extremely easy to prepare and only take a few minutes to make. I added more seasoning to the breading- about a 1/4 cup more of parsley and some premixed dried Italian seasoning. It was really tasty. item not reviewed by moderator and published
This is a must repeat...except this time I'll be more careful and not burn myself :-( item not reviewed by moderator and published
Excellent...the coating is light, and does not take away from the taste of the calamari...clean, fresh, and simply the best! I would like to see an additional sauce, one of yougurt, garlic, cucumber, and parsley, ... a greek sauce if you will. item not reviewed by moderator and published
I never new squid could taste this good. It must be that teh salty and sour make it rock! item not reviewed by moderator and published
very bland, definitely needs something item not reviewed by moderator and published
This is a very good recipe for fried calamari. It takes a bit of work, but it's worth it! item not reviewed by moderator and published
i just tried this last night for a dinner party, and this was a perfect recipe- not too much breading, but crispy. the tomato sauce is great too, but i added a lot of red pepper flakes. item not reviewed by moderator and published
This was just like the Calamari I paid a whole lot for at my local Italian restaurant! It was easy and very good! item not reviewed by moderator and published
easy to make and very delicious... item not reviewed by moderator and published
This recipe was so easy and delicious. We live in a small southern town and usually have to travel to get even acceptable calamari, but not any more! This was a real treat...even Kelli Pickler would be proud! item not reviewed by moderator and published
did not understand how to fry,using deep fat frier item not reviewed by moderator and published
This was my first time making fried calamari and I questioned the simplicity but picked this recipe among others because I do not like the heavily breaded deep fried foods. So I saw the show and tried it. It turned out SO well. I made it for my family and a guest and the guest (who is VERY picky) LOVED it. They couldn't get enough. It is incredibly easy to do But one word of advice, Best served right away and hot. Also, I tried this recipe again and used it in salad (I had small pieces of calamari). It was good in the salad but like I said only best when it was hot and served right away. item not reviewed by moderator and published
Easy to make, even for a first timer on calamari. I highly recommend the sauce for any marinara sauce needs. Healthly and easy!! item not reviewed by moderator and published
absolutely delicious.. on the sauce, i omit the celery and carrot, add fresh chopped basil just before serving. item not reviewed by moderator and published
i loved this recipe. the batter is so light you can really taste the calamari...i would like to try something a little heavier but nonetheless its awesome. item not reviewed by moderator and published
Fried Calamari is one of my favorite restaurant appetizers. If a restaurant serves it, I order it. Anyone who regularly eats fried calamari knows that ordering it in a restaurant is a gamble. No one makes it quite the same & sometimes it can be plain awful. Making fried calamari myself at home never crossed my mind as a possibility until seeing Giada's episode. She made something I thought was difficult to make look super easy. She gave me the courage to try it myself. The calamari I made came out exactly the way I like it "light, crispy, & absolutely delicious?!!! I am already planning on making this recipe for the Holidays (to impress the family, of course) & it will no doubt become a treasure! THANKS GIADA !! item not reviewed by moderator and published
I made Giada's version of fried calamari for last thanksgiving and let me tell you everyone loved them. They are so light and not to smothered with batter. That's what i like about them! item not reviewed by moderator and published
"Scaring" the calamari in the oil is best for tenderness. item not reviewed by moderator and published
Recipe was fast and good. It's a good appetizer when having people over. Instead of going to a restaurant, you can just cook it at home! item not reviewed by moderator and published
This is very good! I will def be making this again. Cheaper than purchasing it from a restaurant for 6.95 for an appetizer portion! item not reviewed by moderator and published
We make this every Christmas Eve as someone else wrote and it too never makes it to the table. I use just flour also but a few more spices ( oregano, parmesan cheese). I just made Giada's and like it much better. It really is light. I also have a question as to why in restaurants we rarely get the tenticles--it is always just the rings--what do they do throw them away? They are part of the squid.Anybody know? thanks. item not reviewed by moderator and published
Even without the dipping sauce item not reviewed by moderator and published
not my favorite calamari recipe item not reviewed by moderator and published
This is a super easy recipe and is almost as good as getting it in a resturant. It's kind of nasty to work with though, so I made my husband cook this! Very tasty and easy if you can get past what you're touching. item not reviewed by moderator and published
The Best - Tender and DELICIOUS!!! Thanks fo another five star winner Giada! item not reviewed by moderator and published
Making Fried Calamari at home seemed intimidating at first, but after finding this simple recipe it was a breeze. Now I realize how simple it is to make Friend Calamari at home. Now my fiance and I can enjoy our favorite Italian appetizer at home! It was delicious, and the fried calamari turned out very well. item not reviewed by moderator and published
Giada, you rock!! i thought this was the easiest "gourmet" kinda dish I could have ever tried. Be extra sure to sprinkle the fried calamari with a pinch of salt and lemon when done frying, it packs an extra punch at the end :) looooved it!! item not reviewed by moderator and published
Easy to prepare and very tasty. I added about half a teaspoon garlic powder to the flour, to give it some more flavor. item not reviewed by moderator and published
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Very easy to make and it was very light to eat. Delicious item not reviewed by moderator and published
Not only was the calamari insanely light and tender, the sauce was the best I'd ever had! My husband ate the entire plate of calamari before I could come back to the dining room! Thank goodness I snuck one while I was cooking. :) item not reviewed by moderator and published
This eas so easy to make. Her receipt is outstanding. The Calamari was crisp and done just right. Not tough or chewy. item not reviewed by moderator and published
THIS CALAMARI IS A MUST MUST MUST TRY!!!!!!! I HAVE TO ADMIT THAT IT IS BETTER THAN ANY PLACE I HAVE EVER HAD...AND THAT IS SAYING LOT because my husband and I and true food Connoisseur...this is very easy to make and please please everyone has to try this... item not reviewed by moderator and published
I was a little hesitant about trying to prepare fresh squid of home, but was amazed how easy and inexpensive it was! (less than $6 per lb- 1/2lb. is perfect for a 2 person appetizer) Flour sticks to it easily, so it's easy to over-do it and diminish the flavor of the calamari. After trying the first batch i decided to season the flour more, as it was a little bland. It wowed my boyfriend and only took 5 minutes! item not reviewed by moderator and published
Even better then at restaurants. item not reviewed by moderator and published
This was the first time I tried calamari. It was so easy!! and very tasty. I bought fresh already cleaned squid. I will definately make this again. item not reviewed by moderator and published
This recipe is SO easy. I bought calamari that was already cleaned. The downside as that it was frozen but it was still very good. That made this recipe SO easy! item not reviewed by moderator and published
Very simple to make and it looks great on the plate. I cheated, as I was pressed for time on the marinara by blending a can of DelMonte's diced tomatoes with herbs until almost smooth. I added olive oil and some additional oregano and basil and it worked fine. item not reviewed by moderator and published
Better than restaurant quality. item not reviewed by moderator and published
This was the best calamari, my husband and kids loved it. I highly recommend it, it's delicious. item not reviewed by moderator and published
This recipe was very simple and easy to make. It is as good or better than any calamari I have ever had in a restaurant. The hardest part is the cleanup. item not reviewed by moderator and published
THIS WAS SO LIGHT AND DELICIOUS MY FAMILY COULD NOT STOP EATING THEM!! THIS IS THE BEST RECIPE FOR FRIED CALAMARI!!HIGHLY RECOMMENDED!!! item not reviewed by moderator and published
This is how my husband's Italian family makes calamari for the traditional Christmas Eve 7-seafood dinner. It is fantastic and better than you'll ever get in a restaurant. About half of it doesn't even make it to the table...we all stand around and eat it as it comes out of the pan! item not reviewed by moderator and published
My 16 year old daughter and I watched this episode and tried the recipe on the same day. It was easy and tasted fabulous! We're definitely serving it for future parties. Thanks Giada, we look forward to your show weekly. Maria M. Gonzalez Ontario, CA item not reviewed by moderator and published
When I made this the other night, it was the first time I ever attempted calamari. I never made it before becuase it seemed so complicated. But, this was great! It was so easy, and so good. My husband, who loves calamari, thought it was better than what you will ever find in a restaraunt. item not reviewed by moderator and published
if it's rubbery and tough your cooking too long. Think about it this way, when you are cooking something that is used for sushi which is served raw and tender than you never cook cook for very long because cooking something that is already tender will toughin up. High heat and quickly. experiment with timeing, add a few pieces time and if its perfect follow that tiing for all batches item not reviewed by moderator and published

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