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Old 03-08-2009, 09:09 PM   #11
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I love it served with pepperoncini rings and marinara. But more than calamari my favorite is the baby octopus usually cooked with it.


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Old 03-12-2009, 02:13 PM   #12
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Originally Posted by BreezyCooking View Post
I think Mario Batali has the best, easiest, tastiest way of preparing fried calamari. Just dredged in lightly seasoned cornstarch & fried for just a minute or two. Serve with fresh lemon wedges. That's it. No "dipping sauce" necessary. No frou-frou or batters or anything, and ABSOLUTELY DELICIOUS.

After tasting it, I can't be bothered with any of the other battered stuff anymore.
Had this and I definitely vouch for it.

Simpler is better on this one. I never got the "dipping sauce" thing. I order calamari some places and I just get something that tastes like marinara and breading.....what the hell? I just want squid flavor + texture + bit of lemon.

Oh, and I want the tentacles. They are so totally the best part, way more flavor than the rings.

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Old 03-12-2009, 02:29 PM   #13
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I SO fully agree about the tentacles!!! It was so disappointing for a long long while around here to find that even if you could locate fresh or frozen squid at all, it was always just the cleaned "tubes". Luckily, all the cleaned frozen squid I've been able to buy the past year or so has included the tentacles as well.

The only problem I now run into is that when buying frozen - normally the only way squid is available here - one doesn't know until one defrosts & opens the package whether one is dealing with full-size squid suitable for slicing into fry-worthy rings, or tiny little "baby" squid (2"-3" long tops) which are just PERFECT for sauteeing & adding to a spicy red sauce for topping pasta. So these days when I buy it, I just plan for either/or & don't make the final decision until I've opened the package.

But tentacles are, luckily, always a part of the package regardless of the body size.
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Old 03-12-2009, 02:36 PM   #14
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I cook (deep fry) calamari at a few different family events during the Christmas season. I dredge in flour, then eggs (or buttermilk), then back in seasoned flour. I carefully place them on a drying rack over a cookie sheet, and let them sit for a half hour or so. I cook them for a minute or so in a deep fryer. The breading comes out very even and the texture is wonderful. The sauce I make is butter, Frank's Original hot sauce, minced garlic, and honey. Sometimes as a dipping sauce, sometimes I'll dump some in a ziplock bag and shake the calamari in for a good coating. The best part of the squid is the tentacles. My daughters (10 & 14) and I fight over them, and watch the non-believers get grossed out!
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Old 06-30-2009, 02:23 AM   #15
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Sooo goood

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