This may get messy, so do it over the sink when possible. [2] X Research source
Cut any extra long tentacles back so that they are all roughly even length and then set the tentacles aside– they are ready to cook and serve.
You can also score the fish for faster cooking. Make small slices halfway into the flesh with your knife at an angle so that the squid is ridged. [5] X Research source
1 lb of fresh squid usually equals 1/2 lb of calamari, which is generally enough for one person.
Mix 2 cups of milk with the juice of one large lemon. You can also add a dash of hot sauce too for flavor. Let the mixture sit for 4-5 minutes. You should see it thickening. Soak the calamari rings in the buttermilk mixture for 3-4 hours before moving on. When ready, remove the rings and drain any excess liquid. [6] X Research source
If you want crispier calamari with a smoother inside, heat the oil to 400℉ and cook the squid for no more than a minute or a minute and a half.
1-2 clove garlic, minced. 1/4 cup diced white onions. 1/3 cup diced chili peppers. [8] X Research source
1 tablespoons of soy sauce and a handful of chopped coriander A pinch of salt, black pepper, and lemon juice to taste. Salt, black pepper, and the squid’s own ink.
