4 Ways to Cook Squid

Table of contents:

4 Ways to Cook Squid
4 Ways to Cook Squid

Do you think that squid is a dish that is only eaten in a restaurant? That's where you're wrong! There are several ways to prepare it at home. You can slice the squid into rings, bread and fry them. If you want a healthier meal, saute the rings with pepper and garlic or cook them with tomatoes and olives. Squid is even more delicious and juicy if marinated and grilled!


squid in pain

  • ½ cup of buttermilk.
  • 1 kg of squid.
  • 2 cups of flour.
  • 1 teaspoon ground black pepper.
  • 8 cups of oil.
  • Salt to taste.
  • Lemon slices to serve.

Makes four servings.

spicy braised squid

  • 400 g of squid.
  • 1 teaspoon of salt.
  • 1 teaspoon of sesame oil.
  • ½ teaspoon of freshly ground black pepper.
  • 1 long, thin, seedless chili pepper.
  • 1 clove of garlic, thinly sliced.
  • ½ cup of chopped chives.
  • 3 tablespoons of oil.
  • ¼ cup of Sichuan chili pepper (optional).

Makes from two to four servings.

cooked mediterranean squid

  • 3 tablespoons of extra virgin olive oil.
  • 1 small onion.
  • 4 cloves of garlic.
  • ½ cup of dry white wine.
  • 1 kg of squid.
  • 2 cans (800 g) of peeled tomatoes.
  • 3 sprigs of fresh thyme.
  • ¾ cup pitted black olives.
  • ½ tablespoon of pepper sauce.
  • 2 teaspoons of lemon zest.
  • Salt and freshly ground black pepper to taste.
  • 1 handful of chopped fresh parsley.

Makes from four to six servings.

grilled squid

  • 1 kg of squid in fillets.
  • 1 tablespoon of chopped garlic.
  • 1 ½ teaspoon pepperoni flakes.
  • ¼ cup of chopped parsley.
  • ⅔ cup of extra virgin olive oil.
  • ¼ cup of fresh lemon juice.
  • 1 teaspoon of salt.

Makes from four to six servings.


Method 1 of 4: Squid in Dore

Cook Calamari Step 1

Step 1. Cut 1 kg of squid into 0.5 cm rings

Place the fresh or thawed squid on the cutting board and use a sharp knife to cut it into rings of 0.5 cm or less. If the squid has tentacles, cut them into 2.5 cm pieces.

  • It is important that the rings are thin so that they cook quickly and do not harden.
  • If you can't find a clean squid to buy, cut it in two, separating the tentacles from the body. Then remove the head and skin. Wash the squid thoroughly before cutting it.

Step 2. Place rings in a bowl and add ½ cup buttermilk

Stir well until all the squid is covered with liquid. Buttermilk serves to tenderize the seafood, preventing the squid from becoming stiff.

If you want to prepare the shellfish in advance, mix the rings in the buttermilk and set the bowl at room temperature for up to an hour

Step 3. Place 8 cups of vegetable oil in a deep pan and heat it to 180 °C

Choose a deep, sturdy pot, place it on the stove, add the oil, and turn the heat on medium to high. If you have a cooking thermometer, use it to know when the oil has reached 180 °C.

Use a deep pot with 4 liters of capacity

Step 4. Mix the flour and pepper in a separate bowl

Place 2 cups white flour and 1 teaspoon ground black pepper in a bowl. Stir well to distribute the pepper.

Step 5. Pass the squid rings in the flour mixture

Use a slotted spoon to remove the buttermilk rings, let the excess drain into the bowl and place them in the peppered flour. Mix well to bread them right.

Step 6. Fry a batch of rings for one minute

Remove the breaded rings from the floured bowl and shake them to remove excess before placing them in the pan of hot oil. Gently and unhurriedly put ¼ of the total amount into the oil and stir them through a stainless steel sieve. Fry them for a minute or until the rings are golden and crispy.

Be careful whenever handling hot oil. Do not throw the rings in the pan as the oil can splash and burn your skin

Cook Calamari Step 7

Step 7. Drain the first batch of squid and fry the next

Use the stainless steel sieve to remove the fried rings and pass them to a plate lined with a paper towel. When the oil reaches 180 °C again, add another batch and fry the rings.

Even better than a paper towel, which does not release steam and can make the squid a little soft, is to use a roasting pan with a grill


heat the oven to 120°C and place the drained and fried squid inside to keep it warm while frying the rest.

Cook Calamari Step 8

Step 8. Season the squid with salt and serve with lemon wedges

Add salt to taste and try a ring to see if it's good. Serve the dish with lemon to squeeze over the squid and give the frying a sour touch!

Avoid leaving calamari with fried calamari, as it loses all the crunchy touch in the fridge

Method 2 of 4: Spicy Braised Squid

Step 1. Mix the salt, oils, chili pepper, garlic and chives in a bowl

Arrange a medium bowl and add 1 teaspoon salt, 1 teaspoon sesame oil, ½ teaspoon ground black pepper, 1 long, thin chili pepper, 1 clove of garlic, finely chopped, cup of chopped spring onions and 1 tablespoon of soy or canola oil.

Want a super spicy marinade? Add ¼ teaspoon of Sichuan chili pepper

Cook Calamari Step 10

Step 2. Cut 400 g of squid into 1.5 cm rings

Place the shellfish on a cutting board and carefully cut it into rings of the same size. Then dry the rings with a piece of paper towel. If the squid has tentacles, cut them into 2.5 cm pieces.

  • The marinade picks up best on meat when it is completely dry.
  • Couldn't buy a clean squid? Cut it in half to separate the tentacles from the body. Use your fingers to pull the head and skin the animal's body. Wash the squid and tentacles before cutting them.

Step 3. Place the squid in the bowl and let it marinate for five to ten minutes

Put the rings in the marinade and mix well. Cover the bowl and set it aside at room temperature while you heat the pan.

Step 4. Saute half the amount in a skillet over high heat for 1.5 minutes and two minutes

Place the other 2 tablespoons of soy or canola oil in a large skillet over high heat. When the oil starts to shimmer, transfer half of the squid rings from the marinade to the skillet using a slotted spoon. Stir without stopping until the meat is opaque.

Saute the rings until they are sealed and are no longer translucent


avoid cooking the squid for more than two minutes so it doesn't become hard and difficult to chew.

Cook Calamari Step 13

Step 5. Transfer the squid to a serving platter and saute the remaining half

Take the braised rings and place them in a bowl or platter to finish cooking the rest.

It is important to prepare the squid in two batches. If you overfill the pan, the meat cooks instead of sautéing

Cook Calamari Step 14

Step 6. Serve the squid braised with chives and your favorite side dishes

Toss the remaining chives over the rings and serve them with brown rice, toast or sautéed vegetables.

Store leftovers in a tightly closed container in the refrigerator for up to four days

Method 3 of 4: Cooked Mediterranean Squid

Step 1. Cut 1 onion and 4 cloves of garlic, thinly sliced.

First, cut the onion into four equal parts and slice each part into 0.5 cm thick pieces. Then chop the garlic as finely as you can.

Yellow onion is sweeter than red onion. You can also use white onion instead

Step 2. Saute the onion and garlic for four minutes over medium heat

Place 3 tablespoons of extra virgin olive oil in a large saucepan over medium heat. When the oil heats up a little, add the onion and garlic. Saute them until the onion is tender and the garlic releases its aroma.

Stir the onion and garlic frequently to prevent them from sticking to the bottom of the pan

Cook Calamari Step 17

Step 3. Chop 1 kg of squid into 1.5 cm rings

While the onion and garlic are sauteing, place the squid on a cutting board and chop it into rings. If it has tentacles, cut them in half.

If you can find the fresh squid, ask the fishmonger to clean the shellfish. If this is not possible, cut it in half to separate the body from the tentacles. Pull the head from the body and remove the skin. Finally, wash the squid before slicing it

Step 4. Add the squid and ½ cup dry white vine to the pan

Place rings in pan with onion and garlic. Slowly pour in ½ cup of dry white wine and stir.

  • In the case of dry white wine, how about a Sauvignon Blanc, Pinot Gris or Pinot Grigio?
  • If you don't want to cook with alcohol, use a vegetable stock instead.


if you prefer the flavor of red wine, use a dry one, such as Cabernet Sauvignon, Merlot or Syrah.

Cook Calamari Step 19

Step 5. Cook the squid in wine for three minutes

Still over medium heat, cook the meat and stir frequently until the wine evaporates and leaves only its flavor.

Step 6. Mash the peeled tomatoes from 2 400g cans and add them to the pan along with the thyme and black olives

Open 2 cans of peeled tomatoes and mash each one in your hand before placing them in the pan. Then add 3 sprigs of fresh thyme and ¾ cup pitted black olives.

Stir well to mix ingredients

Step 7. Cook the squid for 30 minutes or until tender

Cook the meat in the tomato sauce until it bubbles slowly. Leave the pot uncovered and stir from time to time. When the squid is tender, turn off the heat. Test with a fork.

If the tomato sauce starts to boil, lower the heat

Step 8. Remove the thyme sprigs and add pepper sauce and lemon zest

Turn off the heat and use a tongs to pull the thyme sprigs out of the pot. Discard them and add ½ tablespoon chili sauce and 2 teaspoons lemon zest.

Feel free to add more chili sauce if you like a really spicy dish

Cook Calamari Step 23

Step 9. Season the squid with salt, pepper and parsley before serving

Try a little and add salt and pepper to taste. Then spread a handful of chopped fresh parsley over the top of the plate. Place the squid on a platter and serve it with toast, rice or couscous.

Store leftover squid in an airtight jar for up to four days in the refrigerator

Method 4 of 4: Grilled Squid

Step 1. Mix garlic, pepper, parsley, oil, lemon juice and salt in a bowl

To prepare a tasty marinade, add 1 tablespoon of minced garlic to a large bowl. Then add:

  • 1 ½ teaspoon pepperoni flakes.
  • ¼ cup of chopped parsley.
  • ⅓ cup of extra virgin olive oil.
  • 2 tablespoons of fresh lemon juice.
  • ½ teaspoon of salt.

Step 2. Add the squid fillets and let the meat marinate in the fridge for one to five hours

Use 1 kg of squid and cut it into fillets. Add them to the marinade, cover the bowl and refrigerate for at least an hour.

  • If possible, buy ready-to-eat fillets so you don't have to clean the squid.
  • Turn them over from time to time during this period.
  • If the meat marinates longer, it becomes tastier.
Cook Calamari Step 26

Step 3. Heat up a gas or charcoal grill

If it is a gas one, light a high heat and allow it to reach 230 to 290 °C. Do you only have a charcoal grill? Add the charcoal and light the ember. Wait for the ember to heat up and start to shed ash.

The squid grilled on the charcoal grill has a smoky taste

Step 4. Drain the squid in a colander and discard the marinade

Place the drainer in the sink and remove the steaks from the fridge. Drain them and let the marinade go down the drain.

Step 5. Place the fillets on the grill and roast them for four to five minutes

Leave each filet a finger apart on the rack and cover it. Roast the meat until it's opaque, and halfway through, use a tongs to turn the fillets.


To prevent the filets from curling when roasting, run two metal skewers through each of them before placing them on the grill. The trick helps keep the fillets in shape.

Cook Calamari Step 29

Step 6. Take the steaks off the grill and drizzle them with the rest of the olive oil and lemon juice, and add salt

Transfer the squid to a serving platter and drizzle with the remaining 2 tablespoons of lemon juice and another ⅓ of the extra virgin oil. Add the other half a teaspoon of salt on top of the fillets and serve them with grilled vegetables and toast.

Store leftovers in an airtight container in the refrigerator and consume them within four days


  • Don't confuse squid with octopus.
  • In most markets, you can find frozen squid already cut into rings. It is harder to find fresh shellfish.
  • To defrost the squid, leave it on a shelf in the refrigerator overnight, the day before preparation, inside the package itself.

Popular by topic