Pan-Seared Calamari Perfection

Pan-searing calamari is a quick and easy way to cook the dish, especially at home. It is a low-carb alternative to battered or breaded squid, and can be served as an appetizer or tapas meal. The key to achieving the perfect pan-seared calamari is to cook it quickly over high heat, which results in tender squid with a nice browning around the edges. This can be achieved by using a cast-iron pan or a sauté pan, heating it until very hot, and then adding olive oil to cook the calamari for a short period of time, typically around 2-5 minutes. The dish can be seasoned with salt and pepper, and garnished with herbs such as parsley, and a squeeze of lemon juice to add freshness.

How to clean and prepare squid for frying

Buying Squid

It is best to buy squid that is extremely fresh or frozen solid. If you buy frozen squid, let it thaw completely in the refrigerator and then clean and use it immediately.

Removing the Head and Innards

Place the squid on a large cutting board. You will see the head with the tentacles and the large body (called the mantle) with fins attached. Hold the squid firmly by the mantle and pull the head to remove the innards from the mantle. You can use a slight twisting motion to help separate the innards. If there are still innards left inside the mantle, gently squeeze and push them out.

Removing the Beak and Cuttlebone

Cut the tentacles from the head, just above where they attach, and below the eye. Look underneath the tentacles to see the beak, a bony piece of inedible cartilage. Squeeze to retract the beak and gently pull it out. The cuttlebone is a thin, clear sliver of cartilage inside the tail section. Simply grasp it with your fingers and pull it out.

Removing the Skin and Fins

Many chefs choose to remove the skin for a more appealing presentation. The skin is easy to peel away—simply pinch it at the opening of the body and gently pull. The fins should also be removed if you want perfect rings for frying. They are edible, so you can slice them into strips and include them in your dish.

Rinsing and Tenderizing

Rinse the squid mantle and tentacles in cold water, making sure to clean the inside of the body thoroughly. Before frying, you can tenderize the squid by soaking the rings in salted milk for 30 minutes. This will also help to reduce any fishy smell.

Cutting the Squid into Rings

The cleaned squid body can be stuffed whole or cut into rings for frying. Simply cut the body crosswise into rings. The entire tail portion is edible, including the fin section.

The best oil for frying calamari

Frying calamari can be a tricky business. The wrong oil, the wrong temperature, or even the wrong pan can result in a chewy, rubbery, soggy mess. But, when done right, fried calamari is a tender, flavourful, and delicate dish. So, what is the best oil to use?

Any oil with a high smoke point is suitable for frying calamari. This includes vegetable, canola, grapeseed, and peanut oil. Oils with a mild flavour are preferable, as they will not overpower the delicate flavour of the calamari.

One source recommends olive oil, specifically extra virgin olive oil, for frying calamari. However, olive oil has a relatively low smoke point of around 375ºF, so it may not be the best option for deep frying. It is better suited to pan-frying, where the calamari is cooked for a shorter time and at a lower temperature.

Another factor to consider is the oil's flavour. A mild-flavoured oil is best, as it will not overpower the delicate taste of the calamari. A very strong-flavoured oil, like extra virgin olive oil, for example, may not be the best choice, as it could mask the flavour of the calamari.

So, the best oil for frying calamari is one with a high smoke point and a mild flavour, such as vegetable, canola, or peanut oil.

How to get crispy pan-seared calamari

Ingredients

• 1 lb calamari
• 1/4 cup olive oil
• 1-1 1/2 tbsp chopped garlic
• 1 tbsp chopped flat-leaf parsley leaves
• 1/8 tsp hot red pepper flakes
• Sea salt, for garnish
• 4 lemon wedges, for garnish

Method

• Clean and slice the calamari into 1/2-inch rings.
• Heat two large saute pans (cast iron, if possible) over high heat for about 3-4 minutes.
• Pat the calamari dry with paper towels and season lightly with salt.
• Pour 2 tablespoons of olive oil into each pan.
• Place the calamari in one of the pans and sear until it releases its liquid (about 2-4 minutes).
• Using a fork or slotted spoon, quickly and carefully remove the calamari from the first pan and transfer it to the second pan, leaving the juices behind.
• Sear the calamari in the second pan until it is browned to your preference.
• Add the garlic and cook until the calamari is nicely browned.
• Add the parsley and pepper flakes, stir, and remove the pan from the heat.
• Divide the calamari among serving plates, drizzle with extra-virgin olive oil, and garnish with sea salt and a lemon wedge.

Tips:

• If you don't have two pans, you can use a single pan, but make sure to pat the calamari dry before cooking and add a gentle sprinkle of salt.
• Calamari cooks very quickly, so be careful not to overcook it, or it will become tough and rubbery.
• For a crisp golden brown coating, don't cut the calamari rings too thin.
• Keep the oil hot (at least 350 degrees F) and use an oil with a high smoke point, such as canola, vegetable, or peanut oil.

How to prevent overcooking calamari

Calamari is a tricky dish to cook, as it can easily become tough and rubbery if overcooked. Here are some tips to prevent overcooking and achieve tender, perfectly cooked calamari:

Choose the Right Pan and Oil:

Firstly, choose a suitable pan for searing. Cast iron pans are ideal for achieving a crispy texture, but any sauté pan will work. Preheat your pan over high heat until very hot. Use olive oil, adding enough to ensure even cooking.

Prepare the Calamari:

Start with fresh or frozen calamari. If using frozen, thaw it and bring it to room temperature before cooking. Fresh squid should appear shiny and smooth with a mild sea scent. Avoid dull, wrinkled squid with a strong fishy odour. Cut the calamari into rings or strips, patting them dry with paper towels before seasoning.

Timing is Key:

Calamari cooks very quickly and requires only a brief time in the pan. Depending on the thickness of your calamari, cook for 1-2 minutes on each side. Aim for a total cooking time of around 2 minutes for quick-cooking methods. Any longer, and you risk turning the calamari rubbery. If you prefer your calamari well-done, opt for a longer, slower cooking method, such as braising, for at least 30 minutes to an hour.

Use the Two-Pan Method:

To achieve crispy edges, use the two-pan method. In the first pan, cook the calamari until it releases its liquid, which should take about 2-4 minutes. Quickly transfer the calamari to a second pan with fresh oil, leaving the liquid behind. Sear the calamari in the second pan until it reaches your desired level of browning.

Add Herbs and Spices:

Enhance the flavour of your calamari by adding herbs and spices. Garlic, parsley, banana peppers, or other seasonings of your choice can be added to the pan during cooking. Don't be shy with the seasonings, as calamari is meant to be a boldly flavoured dish.

Don't Overcrowd the Pan:

Ensure the pan is large enough to accommodate the calamari without overcrowding. This allows the liquid released by the calamari to evaporate immediately, preventing sogginess.

By following these tips, you can prevent overcooking calamari and enjoy a delicious, tender, and crispy dish.

How to serve pan-seared calamari

Pan-seared calamari is a delicious and versatile dish that can be served in a variety of ways. Here are some ideas to get you started:

Appetizer or Tapas

Pan-fried calamari is a fantastic low-carb alternative to battered or breaded squid, and it makes for a delicious appetizer or tapas dish. Serve the calamari with a side of warm marinara sauce or aioli for dipping. You can also offer a variety of other dips such as tartar sauce, cocktail sauce, or tzatziki. If you want to add some crunch, fry up some bell peppers and jalapenos and mix them in with the calamari.

Salad

For a refreshing option, serve the pan-seared calamari on a bed of greens, such as purslane or watercress. Add some shaved vegetables like zucchini and peppers, and top with a lemony dressing.

Main Course

For a heartier meal, serve the calamari over bulgur and chorizo hash, topped with a lemony parsley gremolata. Alternatively, add the pan-seared calamari to a plate of pasta with shrimp or mussels, or serve it with roasted potatoes and dipping sauces.

Sides

If you're serving the calamari as an appetizer or main course, consider offering some low-carb buttery breadsticks or toasted bread on the side.

Drinks

A light and refreshing drink will complement the dish well. Try a crisp white wine or a refreshing cocktail like a gin aperol sour.

With these ideas in mind, you're well on your way to creating a delicious and memorable meal featuring pan-seared calamari!

Frequently asked questions