Calamari is the real name of squid. While fresh is always best, you might discover it’s easier to find calamari steaks in the frozen food section. Moreover, frozen calamari steaks are more tender. Simply defrost them in the refrigerator overnight when you’re ready to use them. The arms and tentacles of the squid are edible and cut into rings, and that’s often what is deep-fried. The body of the squid can be cut into flat steaks. Some like to score a diamond pattern in the squid to keep it from curling during cooking and also to allow for very even cooking.
Prep Time: 5 minutes. Cook Time: 5 minutes. Additional Time: 5 minutes. Total Time: 15 minutes.
- 5 whole calamari steaks fresh or frozen(1 pound total),
- 2 tablespoons extra-virgin olive oil,
- 1 large egg or simply 2 eggs,
- 3 tablespoons all-purpose flour,
- 1 cup of plain bread crumbs,
- 1/4 teaspoon fresh black pepper,
- salt to taste,
- fresh chopped Italian parsley,
- lemon wedges for serving.
1. Remove the calamari steaks from the refrigerator half an hour before cooking to allow then to come to room temperature. (If you have purchased them frozen, defrost per package instructions).
2. Heat a cast-iron or heavy grill pan over high heat until extremely hot. If cooking outdoors, let the grill become very hot. Calamari steaks need to be cooked quickly or they can toughen.
3. Don’t season the calamari until after they are cooked, as salt would draw out moisture causing then to steam rather.
4. In a bowl or dish, beat the egg with salt and pepper. Soak the calamari steaks in the egg.
5. Dip each steak in the bread crumb, pressing down so that it sticks to the egg, on both sides.
6. In a large skillet heat the olive oil over medium-high heat, and sauté the coated steaks over moderately high heat, turning over once, until golden, about 1½ minutes total.
7. Transfer to a platter and season with salt and pepper. Drizzle fresh olive oil on top, garnish with parsley, and serve with lemon wedges. Serve immediately over a fresh salad, or your favorite vegetable.
Calamari cook very quickly so don’t overcook the steaks. Otherwise, Calamari steaks will become stiff, rubbery, as if they were digested. I like to serve squid steaks together with chicken steaks garnished with parsley, served with lemon, lime and hot red chili peppers. But unlike chicken steaks, calamari steaks can be useful for gastritis.