Italian style Squid/calamori

[Changeling]

I really like fried squid and have it often at "Chef Lins" Buffet in Frederick Maryland. It's not the best by a long shot, because it is a Buffet, but I just love the stuff!

My son mentioned the other day that it was "OK", but he liked the Italian version of fried Calamori a lot better. Rather than seem to be an idiot I didn't say anything in front of my son.

What is the fried version of Squid/Calamori? Anyone know?

[MT Gianni]

I don't know but there is a Spanish version I enjoyed "En su tinta" cooked with the ink. Greeks oil it up and through it on the grill. I like it until it gets overdone and chewy.

[DougGuy]

I think the Italian version is breaded/fried rings served with marinara sauce on the side. I could be mistaken but I have had it like that and it's quite good.

[Artful]

Lots of ways the Italian's do squid

http://www.foodnetwork.com/recipes/giada-de-laurentiis/fried-calamari-recipe.html
http://deep-fried.food.com/recipe/fried-calamari-34526

http://www.food.com/recipe/marinated-calamari-228514
http://www.lidiasitaly.com/recipes/detail/1180
http://www.food.com/recipe/italian-stuffed-squid-hoods-90369
http://italian.food.com/recipe/calamari-con-pomodoro-149063
http://allrecipes.com/recipe/calamari-in-red-wine-and-tomato-sauce/

[MaryB]

Not a big fan of it but I have seen it floured and quickly fried. Over fry it and rubber bands impossible to chew

[Changeling]

Thanks to everyone for there input and links, now I know what the Italian version is. I'll be trying this soon.

[fatnhappy]

Like Dougguy stated, Italian calamari is breaded, deep fried and served with marinara dipping sauce on the side. I happen to be eating it right now, however I made a horseradish and mustard dipping sauce. Another version locally for calamari includes breaded peppercinis and coated with italian dressing.

I quite like calamari, but as Mary said, it needs to be fried with a deft hand.

[4rdwhln]

The very best calamari I have ever eaten is at Johnny Carino's, It is always tender and has a buttery flavor and very light seasoning. The wife and I usually split a Timbali and an order of calamari , a very nice meal indeed. They took the Timbali off the menu but they still make it at our location.

[Changeling]

The very best calamari I have ever eaten is at Johnny Carino's, It is always tender and has a buttery flavor and very light seasoning. The wife and I usually split a Timbali and an order of calamari , a very nice meal indeed. They took the Timbali off the menu but they still make it at our location.

Thanks for the reply, what is "Timbali" I've never heard of it?

[4rdwhln]

If I remember correctly Timbali is a fried spaghetti dish with chicken,peperoni,sausage,green peppers, onions,mushrooms, and olives. Kinda like a supreme pizza in a cast iron pan.

[shooterbob]

If you can find some...buy squid steaks instead of rings. Also buying whole squid and cleaning them isn't hard. Depends on where you are. My Italian version is Italian breadcrumbs dredge for the bit of basil and oregano and served with cold marinara. Squid is one that takes any flavor well.

[ph4570]

Squid hoods stuffed with pepper and cheese then baked in a diced tomato sauce with green onions, yellow onions, bell pepper and garlic -- a true taste treat. Toss the tentacles in as well.

[Changeling]

THanks again to everyone, I'm having trouble finding fresh squid. I bought some frozen rings but they were so freezer burnt they were unedible.
I'm going to try and find a Chinese grocery store.

[DougGuy]

To me, the tentacles are much tastier and a whole lot easier to eat, especially the real little ones.

[Changeling]

To me, the tentacles are much tastier and a whole lot easier to eat, especially the real little ones.

I totally agree! When I first started eating it I would just select the rings, but now I look for the small tentacles. However I'll even eat the big tough rubber ones at a buffet, I just love the stuff.

[Snakehunter]

I buy the frozen rings of raw squid, thaw them and bread them up myself. Flour base with a ton of different spices. For dip, I like basic seafood sauce and my wife likes the greek style tsatziki sauce. For a real treat, blend them on your fork as you take a dip of both.

[Green Monster]

Stuffed -grilled- pan seared in garlic butter- or fried. They are the tastiest bait out there. Every time im in out in the harbor kayak fishing for blues,strippers, or flounder i hit the rocks and jig up a bunch. The italian fried way is pretty basic. Just italian bread crumbs,a little corn starch(makes them crispy), a dash of garlic salt, red pepper flakes, and a milk and egg bath. Fry in 350 degree oil until golden. They do tent to pop and spit just as they are done. If you do prefer the tenticles remember they cook much faster then the rings. Clam strips are the 2nd tastiest bait if you were wondering.