Category: Seafood

Last time we cooked kalamarakia, I insisted that the squid be cooked very quickly in very hot oil to keep it tender. It doesn’t take long for squid to become rubbery. But in today’s recipe we will …

You don’t have to be able to identify internal organs to clean squid. Thank goodness! I always feel inferior when a recipe for lobster tells me to “reserve the tomalley.” What’s the tomalley anyway? Fortunately there’s …

You can make fried calamari that’s just as good or even better than what you’ve had at restaurants. The trick is to use very hot oil, and lots of it. Squid turns rubbery very quickly, so cook it …