Calamari

[MHesse]

I ordered calamari as an appetizer Sat night (at a place in the Virgin Islands).

It came right off the charcoal grill. What a pleasant alternative to the standard deep fried version.

Yummy

[culinary bear]

I'm not sure deep-frying is the best method to make good calamari in the first place; it tends to taste of "not a hell of a lot".

We used to take a whole squid tube, slit up the side to open it out into a rough triangle, score the flesh with a table knife, marinate in ginger, chilli and soy.

It was slapped on the chargrill for about 30s each side, and came off beatifully tender and full of flavour.

Squid is really one of those things you want to cook for a minute or an hour, never in between.

[Alex]

I agree -- grilling is the way to go. Dinotto Ristorante in Chicago offers a kick-ass grilled calamari appetizer that's an absolute steal. One of those plus a salad and a glass of wine makes for a perfect light meal.

[ingridsf]

Seems to be a Calamari Convergence thing happening because I had a fantastic plate of wood-fire grilled calamari on Saturday night. I like the fried stuff, especially when it comes with those really thin slices of fried lemon but it had nothing on the grilled. It was very tender and smoky. They put it on a few rounds of orange and frisee, then topped it with a chop of capers, parsley, garlic and lemon and olive oil. A little sprinkle of salt.

Perfect. A starter at Park Chow on 9th Ave. in San Francisco if anyone can get there. It's an inexpensive place, too.

[KarenS]

I love calamari. The rule that I learned was "less then three minutes or more than 20 minutes". That is why many places fry it; it is very fast and you can produce many orders that way. I like it best grilled too- many places have limited grill space that is devoted to a lot of different items.

[culinary bear]

that's a valid point - chargrills also arguably take more training to use properly, whereas fryers are often left to a commis or junior.

[Bux]

.

[JosephB]

While I've enjoyed grilled squid, the fried squid I've eaten seaside in Sicily ranks among my truly favorite things to eat -- sweet, succulent calamari, fresh out of the sea, floured and fried, sprinkled with sea salt and a squeeze of lemon -- perfect.

[fifi]

I have never been a big fan of squid. But, then, I have usually had it either as the fried calamari or buried in some other seafood concoction where it was lost and inevitably got rubbery. Then I had a dish at a Tepanyaki place in Kemah, TX that blew me away. It was opened up, sliced into squares, then quickly griddled with god-knows-what and was sublime. I am now a fan of the lowly squid.

[chefsteban]

I have had great calimari--both fried and grilled.......there is a great, small restaurant in Tijuana, Baja calif. that grills calamari, octopus and other seafood delectibles over mesquite wood. The flavor and tenderness of the calamari is such a delight.

I see nothing wrong with fried calamari as long as it is done right....I'll take my frieds with a side of chipotle seafood sauce thank you.