Fried Calamari

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Easy to make, even for a first timer on calamari. I highly recommend the sauce for any marinara sauce needs. Healthly and easy!!

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absolutely delicious.. on the sauce, i omit the celery and carrot, add fresh chopped basil just before serving.

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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.

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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 !!

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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!

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"Scaring" the calamari in the oil is best for tenderness.

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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!

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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!

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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.

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Even without the dipping sauce