CALAMARI FISH RECIPES

Steps:

• 1. Rinse the calamari and thoroughly pat dry. Cut the tubes into ½ inch rings and cut the tentacles in half lengthwise. 2. Place the calamari in a large bowl with the buttermilk. Let stand for at least 4 hours in the fridge. 3. In another bowl, combine the flour, paprika, salt and black pepper. 4. Pour the vegetable oil in a heavy 4-quart pot, a little less than half way up the pot. Heat over medium-high heat to about 360ºF. 5. Remove the calamari from the buttermilk. Dip each piece into the flour mixture and fry in batches until golden and crispy, about 4 minutes. 6. Place fried calamari on a plate with paper towel to remove excess oil. Sprinkle with salt and pepper as desired. 7. Heat the olive oil in a saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds. 8. Add the tomatoes, oregano, red pepper flakes, salt and black pepper and let simmer for 15 minutes, stirring occasionally. 9. Serve fried calamari with dipping sauce and lemon wedges.

Steps:

• 1. Preheat a gas or charcoal grill to a moderately hot temperature, about 375°F; if using coals, wait until they turn white-hot. 2. In a large mixing bowl, stir together the oil, garlic, crushed red pepper, half the lemon juice, and some salt and pepper to taste; add the calamari, stirring to coat. 3. When the grill is ready, spread out the calamari on the grill and cook, turning a few times, until just firm and lightly charred, 4-5 minutes. 4. Remove the calamari from the grill to another large mixing bowl; add the tomato, remaining lemon juice, parsley, and some salt and pepper to taste. Toss to combine. 5. Divide between bowls and serve straight away for best results.