Fried Calamari
Show: Everyday Italian
Episode: Italian Restaurant Classics
Rate This RecipeRead users' reviews (73)
- Recipe categories: Fruit, Lemon, Shellfish, Squid, Meat, Vegetables, Carrot, Celery,
- recipe
- ratings & reviews(73)
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Average Rating:
Total Reviews: 73
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By FoodieNY315
on March 19, 2013
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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.
By hrartt
on February 21, 2013
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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.
By susan.penta_111...
Grand Lake, CO
on October 29, 2012
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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!
By kposkie
on January 05, 2012
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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!
By nonasworld
Tarpon Springs, FL
on December 25, 2011
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Perfect.
By GUYZNDFW
on November 07, 2011
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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.
By kitchendiva6223
Parkland, FL
on December 24, 2010
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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.
By #1Great Cook
Philadelphia, pa
on October 13, 2010
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This was the best calamari iv'e ever tastd in my life. I made it with my boyfriend and he loved it.
By maxpax005_7825631
STRATFORD
on September 20, 2010
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MADE THIS WITH MY TWO GIRLS. IT WAS AMAZING. THE BEST CALAMARI WE HAVE EVER HAD.
By gsletellier_129...
Seaford, 72
on July 04, 2010
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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.