How do you prepare your Kalamari?

[nm1999]

Kalamari lovers, I’d love to hear from you—how do you usually prepare it? Do you go for the classic crispy fried rings, toss it on the grill with olive oil and lemon, or do you get more creative with a stuffed version?

I’ve had it so many ways and each preparation brings something totally different to the table. Lately, I’ve been experimenting with grilling it and adding a garlic-lime marinade, but I’m curious about what everyone else does. Do you use fresh or frozen squid? Any special tricks for keeping it tender and not rubbery? If you stuff it, what kind of filling do you use—rice and herbs, feta and spinach, something else?

I’m especially looking for tips on how to get the flavor just right without overpowering the kalamari itself. Share your favorite methods, family recipes, or secret ingredients—I’d love to try something new next time I make it!

 

[k_tsoukalas]

Great topic—kalamari is such a favorite of mine! I usually go the classic route with lightly floured and fried rings, served with a squeeze of lemon, but lately, I’ve been loving grilled kalamari too.

I marinate it briefly in olive oil, lemon, garlic, and oregano before tossing it on a very hot grill—quick cooking is key to keeping it tender! For stuffed kalamari, my family traditionally fills it with a mixture of rice, herbs like dill and parsley, a little onion, and sometimes a few pine nuts.

I’ve also seen versions with feta and spinach, which are delicious. I use fresh squid when I can find it, but high-quality frozen works well too—just make sure it’s fully thawed and dried before cooking. The trick for tenderness is either cooking it super fast over high heat or braising it low and slow. Would love to hear everyone else’s favorite spins!