Italian Calamari is one of my favorite appetizers. But honestly, I don’t always like the way restaurants prepare it. It’s kind of a hit and miss recipe for me. You either know what you’re doing or you don’t and it’s so easy to make it just blows my mind when chefs screw it up. So I have decided its important to add a few of my favorite Recipes over the last year that are definitely some of the best around. My Salt and Pepper Calamari is so tender you won’t believe your mouth. Plus I talk about the secrets to that recipe in the link below. If you’re interested in Sautéed Squid with Caramelized Onions and Seared Potatoes, then you should definitely check out this other recipe that derives it’s influence from Spain. Both recipes, in my opinion, are absolutely incredible and that’s why, like many of my other recipes here on Poor Man’s, I’ve decided to take the time to film Video Recipe Tutorials for each of them on my YouTube Channel to be included with the ingredients. In fact you may or may not have seen the last video I filmed, before this recipe, but it was indeed a Cleaning and Preparing Tutorial on Whole Squid for Calamari Recipes. If that’s something you’re interested in watching, I’ll include a link for that below as well. With that being said, I expect you’ll very much enjoy this recipe, if not one of the others, if perfection is what you’re looking for.
This is a real simple and basic Tutorial that takes you straight to Cleaning and Preparing Whole Squid to cook and fry in any Calamari Recipe. There’s really isn’t anything to it. Anyone can do it. Just follow these simple basic methods and you’ll be on your way to cooking great Squid and/or Calamari. If you need a recipe for those I’ll list a few that I’ve got available here below. In the meantime, sit back, relax and enjoy the video!
This Sautéed Squid Recipe, truly is amazing. It’s influence is derived from Spain due to the splash of Sherry Vinegar but truthfully, however, I don’t care where it comes from. I would eat this cooked from any part of the world because it’s delicious. I filmed this recipe late one Saturday Night, and my wife and I just devoured the entire plate. So don’t just take my word for it. My wife loves this recipe too.