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May 13, 2014

Calamari a la Carrabba’s is simple, quick to make

The trick to calamari is frying it quickly. Make sure the oil is hot enough.

Sharon Hall of Monroe requested a calamari recipe from Carrabba’s Italian Grill.

“My husband and I love it. We go there sometimes just for this. I’ve tried making my own and they turned out terrible.”

Of all the restaurant recipes I’ve tested, this one is dead simple and quick. It takes less than 15 minutes to prep the calamari (half that time if you buy the squid already broken down into rings) and hardly any time to cook.

If you don’t have the time to prep your own calamari (or you’re intimidated to clean and cut up squid), you can buy bags of frozen calamari rings at grocery stores. Defrost it in the refrigerator before cooking.

Be careful about overcooking the sweet-tasting squid. It will get rubbery if fried for too long. Speaking of frying, make sure the oil is up to the right temperature. Otherwise, the calamari will become excessively greasy.

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