Who needs a fish and chip shop when it is this easy to cook calamari? Buy fresh, slice, dust and fry. Serve with salad.
I am from Spain and one thing you must add to this recipes is 1/2 Tbs of Superfinly chopped Garlic (or galic powder will do just fine too) and 1/2 Tbs dried parsley. It adds the true spanish flare to this classic dish. Do this and this recipes will be well over 5 stars. Make some Aioli from this site and WOOOHOOO, mouth watering goodness awaits your taste buds - 29 Dec 2005 (Review from Allrecipes USA and Canada)
This was one of the best Calamari recipes I've used - and easy! The key to tenderness is to NOT overcook in the oil - even if it does't look quite as golden brown as you like. Just follow the recipe exactly. I served the calamari with the "Best Marinara Sauce Yet" recipe and homemade tartar sauce. A green salad completed this dinner. This recipe is another reason why I choose Allrecipe.com's 5* recipes - just delicious! - 08 Oct 2002 (Review from Allrecipes USA and Canada)
Excellent recipe. Very tender. What about a good dipping sauce? Maybe with a little heat. I'll check Back to see if anyone posted one. Thanks. Fortchy - 12 May 2002 (Review from Allrecipes USA and Canada)