Pan-Searing Calamari
Calamari needs a scorching hot pan and a very short cooking time. If you move fast, you get tender, opaque rings; if you hesitate, they turn into rubber bands. Keep the pan dry, keep the pieces in a single layer, and pull them off the heat the moment they turn from translucent to white.
Dryness is your best friend.
If the squid is wet when it hits the oil, it will steam instead of sear. Pat every ring and tentacle dry with paper towels before seasoning.
- cast iron skillet
- tongs
- paper towels
What goes in.
- 1 lbcleaned squid, bodies sliced into 1/2-inch rings and tentacles kept whole
- 2 tbsphigh-smoke point oil like grapeseed or avocado
- 1/2 tspkosher salt
- 1lemon, cut into wedges
- 2 clovesgarlic, smashed
High Heat, Small Batches
Crowding the pan drops the temperature instantly, causing the squid to release water. Work in two batches to ensure every piece hits direct, searing metal.
The method.
Dry and season
Spread the squid on paper towels and pat until completely dry. Toss with salt just before they hit the pan.
Heat the pan
Place the skillet over high heat. Add the oil and wait until it shimmers and just begins to wisp smoke.
Sear the first batch
Add half the squid in a single layer. Let them sit undisturbed for 60 to 90 seconds until the underside shows a golden-brown crust.
Finish and char
Flip the pieces, add a smashed garlic clove to the oil, and cook for another 30 seconds. Remove immediately to a warm plate.
Repeat
Wipe out the pan if needed, add a touch more oil, and sear the remaining squid.
When it doesn't go to plan.
If the squid looks like it is curling into a tight, hard ball, it has already been in the pan for too long.
Serve immediately while the texture is soft and yielding.
Use a splatter screen if the oil pops when you add the tentacles.
The ones that keep coming up.
How do I know if the squid is clean?
The bodies should be hollow, white, and translucent. If you see a clear, plastic-like quill inside, pull it out before slicing.
Can I use butter to sear?
Not for the initial sear. Butter will burn before the squid gets a proper crust. Add a knob of butter at the very end if you want that richness.
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