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Serve immediately for best texture.
Store leftovers in an airtight container for up to 1 day. Reheat gently to avoid toughening.
Variations:
Add a spoon of capers to the sauce for a briny kick.
Use coriander instead of parsley for a different twist.
Serve over pasta or rice for a heartier dish.
FAQ:
Can I use frozen calamari?
Yes, just make sure it’s fully thawed and patted dry before cooking.
How do I avoid rubbery calamari?
Cook it quickly over high heat—just a few minutes—or braise it very slowly. Nothing in between!
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