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Entries tagged with 'calamari'

Squid Masala

Serious Eats Denise D'silva Sankhe Post a comment

This hot and fragrant masala is easy to make and a wonderfully unique preparation of squid. More

Five-Spice Fried Calamari with Sesame and Lime

Serious Eats Kerry Saretsky 1 comment

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

Serious Eats Nick Kindelsperger 5 comments

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

Cook the Book: Linguine with Squid and Its Ink

Serious Eats Caroline Russock 5 comments

This Linguine with Squid & Its Ink from Molto Gusto by Mario Batali and Mark Ladner is one seriously sinister-looking plate of pasta. It's dark and murky and once the little slices of calamari are dressed with the squid ink sauce, it's virtually impossible to tell the squid apart from the pasta by sight alone. More

The Secret Ingredient (Wasabi): Wasabi-Battered Calamari with Wasabi Mayo

Serious Eats Kerry Saretsky 8 comments

Note: This month Kerry's secret ingredient is wasabi. These recipes should get your mouth's attention! [Photographs: Kerry Saretsky] In my family, we have a long-standing sushi tradition. It goes something like this: I drive to the supermarket where they roll... More

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