I'm pretty sure every single one of my family parties starts with a heaping plate of calamari - or as Sicilian-Americans call it, gah-la-mahd. (C's are often pronounced as G's in Sicilian dialects.) However, it is rare that we make them at home. Aside from having to fry, they are quite possibly one of the easiest dishes to make. Most supermarkets and seafood stores already take care of the cleaning, so all you have to do is some slicing and frying.
Fried Calamari // Serves 4
1 pound squid with tentacles, cleaned, bodies cut into 1/2” rounds, patted dry
2 cups flour
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
Flakey sea salt, for serving
Lemons, for serving
Marinara sauce, for serving
Fresh parsley, for garnish
Canola oil, for frying
Fill a heavy bottomed stock pot with a few inches of the canola oil. Bring the oil to 350 degrees. (If you have a thermometer, now is the time to use it.)
Meanwhile, in a bowl, combine the flour, salt and pepper; mix. Toss the squid in the flour mixture. Shake off any excess. Fry the squid in small batches until light golden brown, about 2-4 minutes. Use a spider or slotted spoon to transfer the squid onto a plate lined with paper towels. Season the calamari with sea salt. Plate the calamari and serve with lemons and marinara sauce. Garnish with fresh parsley.