Calamari

Keep raw calamari refrigerated and cook within 1-2 days. If frozen, thaw in the refrigerator before cooking.

Cook calamari quickly over high heat (like frying or grilling) or slowly braise it to ensure tenderness.

Cut calamari into rings or bite-sized pieces for even cooking, especially in fast methods.

Rinse calamari under cold water and pat it completely dry before cooking to remove excess moisture.

Lemon

Garlic

Parsley

Tomatoes

Chili flakes

Marinara sauce

Aioli

Overcooking calamari, which makes it tough and rubbery.

Cooking calamari at low temperatures for medium amounts of time, which is the worst of both worlds.