'calamari' on Serious Eats

Apps Only: Nopa in San Francisco

Nopa, often credited with remaking (and re-naming) the Western Addition neighborhood of San Francisco, showcases the glories of California cuisine: an emphasis on seasonal produce, close ties to local farms, and a casual, come-as-you-are vibe. We went for an apps-only meal of fries, calamari, flatbread, little fried fish, and more. More

Five-Spice Fried Calamari with Sesame and Lime

Calamari is like an upmarket version of fish sticks. It's both comforting and slightly elevated. A lot of people get nervous about frying, or about seafood in general, but fried seafood is one of the easiest things you can make. Here, strips and tentacles are coated in a Chinese five-spice powder and flour dusting, and fried in two minutes until golden and crisp. Tossed with scallions, cilantro, and lime, these calamari are exotic, quick, fresh, and totally hit the spot. More

Dinner Tonight: Fried Squid with Marinara Sauce

The rounds don't come out stunningly golden-brown, but the squid is so tender and light that it's really not an issue. They tasted like no squid I've ever had. In fact, they're so good, the marinara isn't really needed even if it does work. I chose to use it simply because it's how I grew up eating the dish. Some aioli wouldn't be bad. But honestly, with a nice squeeze of lemon and a sprinkling of salt, these are set. More

How to Clean Fresh Squid

The advantages of cleaning your own calamari outnumber the horrors. Not only is it far less expensive to buy at the grocery counter or fish market, but slicing your own squid—and harvesting that elusive ink sac—affords some serious street cred. More

Fried Calamari Slice at Portobello's in Tribeca

[Photograph: Midtown Lunch] The folks at Midtown Lunch find a calamari-topped slice at Portobello's Pizzeria & Sicilian Kitchen in Tribeca: How can you go wrong with that? Admittedly, for some folks you can go quite, quite wrong with this but Portobello's does an awesome job of cooking it well. Squid and octopus, in my opinion, are two of the most difficult piece of seafood to make edible and for me. I am really not a calamari guy. But this? This was good. Maybe it was the combination of the sauce and the crust and the cheese, or maybe it... More

Chicago: Calamari Crack at Shui Wah

Dim sum in these parts has basically jumped the shark. While we’re no Vancouver or San Francisco, we have a couple of really solid options, Phoenix and Shui Wah. Problem is like every brunch spot in the city, they’re so popular, you usually spend more time getting jostled by other fanny pack clad patrons waiting for a seat in the lobby than you do eating. As a result, my dim sum consumption is pretty much in line with my green leafy vegetable consumption, which is to say, pretty much zero. Last Sunday, though, I pulled myself out of bed, won the culinary lotto, and found myself with only a five-minute wait at Shui Wah. Shui Wah is home to... More

Microwaved giant squid

The colossal half-ton squid caught last month might be microwaved. But, alas, not for eating. Even if you wanted to "make calamari rings the size of tractor tyres" out of it, they'd taste like ammonia, according to scientists. The squid is being thawed for research purposes. No loss, I always found large calamari rings a bit tough for my taste anyway.... More

Biggest Calamari Rings Ever!

Exciting news: "New Zealand fishermen have caught what is expected to be a world-record-breaking colossal squid. Fisheries Minister Jim Anderton said the squid, weighing an estimated 450kg (990lb),took two hours to land in Antarctic waters. Local news said the Mesonychoteuthis hamiltoni was about 10m (33ft) long, and was the first adult colossal squid landed intact. One expert said calamari rings made from it would be like tractor tyres." Wikipedia's Colossal Squid is fantastic, if you'd like to read more about the species. If you'd like to make dinner in honor of New Zealand's catch, Leite's Culinaria has Mario Batali's recipe for Stuffed Calamari on the Grill from his book Simple Italian Food: Recipes from My Two Villages.... More

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