Calamari

Fry the calamari fully, then reheat it in a 400°F oven for 3–4 minutes before serving to restore crispness. Do not let fried calamari sit more than 1 hour before reheating, as it will become soggy. Uncooked breaded squid can be frozen for up to 1 month; do not thaw before frying—add 1–2 minutes to cooking time.

Buy cleaned squid from the seafood counter (usually labeled 'cleaned squid' or 'calamari'), which saves 15 minutes of prep. If cleaning whole squid, pull the tentacles from the tube, remove the clear cartilage rod from inside the tube, and rinse well under cold water. Pre-cleaned frozen squid is perfectly acceptable.

Overcooked squid becomes rubbery very quickly; 2–3 minutes at 350°F is all it needs. A too-cool oil temperature (below 340°F) also makes it tough by cooking too slowly. Check your thermometer and keep oil steady at 350°F, and do not exceed 3 minutes of frying time.

Yes—coat lightly with flour and pan-fry in ¼ inch hot oil (350°F) in a skillet over medium-high heat for 2 minutes per side, working in batches. It will not be as crispy as deep-fried, but the texture will be tender if you do not overcook it.

Serve with warm marinara sauce for dipping and lemon wedges for brightness. Garlic aioli, spicy mayo, or a simple tzatziki sauce also pair well. Serve as an appetizer before a main course or with crusty bread as a starter.

Refrigerate in an airtight container for up to 1 day. Reheat in a 400°F oven for 3–4 minutes to restore crispness, or reheat in a 350°F oil bath for 30–45 seconds. Do not microwave, as it will steam the calamari and make it soggy.