Done simply, calamari can be a real crowd pleaser.
Calamari is squid, and goes well in soups and stews. In Italian restaurants, it is usually fried and served with a side of marinara. In Greek restaurants, it is served grilled, and drizzled with olive oil and red wine vinegar. The secret to cooking calamari is time. Either cook it fast at very high temperatures or cook it 40 minutes or longer in a soup or stew. Anything in between and the product is rubbery and inedible. Most recipes favor the fast preparation. If you don't like squid, don't worry; it makes good bait for fishing.
Instructions
Grilled Calamari
1. Rinse squid and pat dry with paper towels. With a sharp knife, score the body every 1/2 inch or so, making sure not to cut the squid into rings.
2. Marinate the squid in buttermilk. A milk or buttermilk marinade helps improve the texture of squid, and can reduce fishiness. A three-hour marinade improves texture, and a 12-hour marinade reduces fishiness. Pat squid dry after removing from marinade.
3. Light grill. Use medium-high heat on a gas grill. On a charcoal grill, the fire is ready when the flames have just died down. Place calamari on the grill, about three minutes for each side.
4. Plate the calamari. Cut the squid into large rings, about 1/2 to 1 inch each. Drizzle olive oil and vinegar on top. Salt to taste. Garnish with lemon wedges.
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