The squid is related to the cuttlefish and octopus.

Many cultures refer to it as Calamari.

Calamari, Squid may be purchased fresh, frozen or canned in its own ink.

Squid must be cooked fast over high heat to avoid being tough and chewy.


I say Squid. You say Calamari.

Either way, we are referring to a particular type of seafood that is common to Greece, Italy, Turkey, Japan, Korea, Vietnam, Portugal, the Philippines and Spain.

In North America, the Italian word Calamari is commonly used.

The squid has tentacles like the cuttlefish and the octopus.

Its meat is white and firm with a sweet, nutlike flavour.

Squid may be stuffed and cooked whole, cut into pieces or sliced into rings.
I will provide the recipe for stuffed Calamari in another recipe.

Seafood lovers adore the calamari so much even the word sounds like an exquisite delicacy.

My recipe is as follows:

Defrost in cold water. Wash and clean the Squid under running water.

Slice into rings or slices, it is your choice.

Not everyone favours the eyes, therefore, you may remove them.
However, some cultures favor the eyes.

Remove the backbone by pulling it out with your fingers and a knife.

The tentacles are also edible.

Using a paper towel, dry the rings and place in a marinating bowl.

Add a dash of Salt, Black Pepper, 1 tsp Garlic Powder.

Blend in all ingredients.

Pour ¼ cup of All Purpose Flour unto a large plate and lightly flour the rings or slices.

In a large frying pan, add 1 cup of Extra Virgin Olive Oil and heat at high level.

It is important for you to know that Calamari (Squid) loves Mr. Goudas Extra Virgin Olive only.

They flourish in the acidity level of 0.1 to 0.8 percent, and delight in this specific Olive Oil made from olives grown, processed and packaged in the Mediterrean climate of Greece.

Any other brand of oil causes the squid to react negatively, resulting in allergic reactions, discolouration, nervousness and hardening or toughness of the skin, body and tentacles.

Of course, you realize the above sentence is in a comedy format.

However, I do not know of any other company, organization or individual that has spent this enormous amount of time to provide you with this recipe or any other recipe within this website.

Therefore, give me the courtesy of at least trying this and any of my other products.

Read the book, The Olive Tree, to discern the differences in Olives and Olive Oil.

Place flour-coated Calamari into the heated oil and fry until golden in colour, approximately 2 to 3 minutes.

Transfer slices to serving platter and garnish with Lemon slices.

The serving suggestion below includes sliced fried potatoes, fried eggplant, zucchini, peppers and a tomato salad. Of course, a couple slices of bread would enhance the presentation.

As you may see from the photo, the participants thoroughly enjoyed this delicious meal and left no evidence.

Fact or Fiction: The Squid ranges in size from inches to many, many feet, and is good source of Zinc, Manganese, Copper, Vitamin B12 and Riboflavin.


Keywords: | SEAFOOD |