Craving crispy fried calamari rings that taste just like the ones from your favorite seafood spot? This homemade fried calamari recipe delivers big on crunch, flavor, and that signature golden finish.

There are many versions of this dish, the worst of which is the thickly battered frozen squid rings sold as a snack in many bars, which are a waste of stomach space. When I make fried squid, I don't ...

You probably know calamari as those delicious-looking golden-fried rings that tempt you every time you look at an Italian ...

This is a quick-cook stir-fry, so ensure all your prep is done and your cooking space is orderly before firing up the wok. Calamari can be unfavourably tough if overcooked, so get it out of the wok ...

The vegan dish includes five percent more protein than actual calamari. After two years of trial and error, the researchers have returned with an updated fried calamari recipe they say finally matches ...

Like Captain Nemo crossing the seven seas in the Nautilus, I’m always on the prowl for prized squid. When I first tasted squid at a restaurant in San Francisco in the late 1980s, it seemed unthinkably ...

Some foreign producers are using a cheap fishy paste as a substitute and delivering it to British outlets CALAMARI served in British pubs and restaurants may not be what it seems. Some foreign ...

Grill the squid whole and then cut them into slices for this salad. Not only is it easier (no squid rings falling through the grate), but small pieces risk cooking too quickly and becoming rubbery.

In a frypan dry roast salt and pepper over moderate heat. Cool and grind the salt and pepper then mix with rice and flour. Whip egg whites in a separate bowl. Heat oil in a wok or heavy based fry pan.

Slice the squid into rings about 1/2cm thick. Put them in a glass or stainless steel bowl with the port/wine, olive oil, onion and bay leaves. Marinate for as long as possible — a couple of hours is ...

Crispy rings of deep-fried calamari are a beloved favourite of seafood fans everywhere. And now scientists say they have found a way to recreate this classic dish without one key ingredient: squid.