Instead of frying calamari, I prefer to grill it. Grilling produces a hint of smoky char flavor to the already delicious briny, slightly sweet flavor of the squid.
A Pound Of Cleaned Squid Tubes
Two Tablespoons Of Olive OIl, Divided In Half
1/4 Teaspoon Of Sea Salt, Divided In Half
1/8 Teaspoon Of Crushed Red Pepper Flakes, Divided In Half
1/4 Teaspoon Of Garlic Powder
The Juice Of 1/2 Lemon
A Minced Garlic Clove
Two Teaspoons Of Finely Chopped Fresh Italian Parsley
Pat the calamari tubes dry with a paper towel. Toss the squid in a bowl with 1/2 of the olive oil, 1/2 of the sea salt, 1/2 of the crushed red pepper flakes, and the garlic powder. Set aside.
Combine the minced garlic clove, 1/2 of the olive oil, 1/2 of the sea salt, 1/2 of the crushed red pepper flakes, and the lemon juice in a salad bowl large enough to hold all of the squid. Whisk until well blended. Set aside.
Place the calamari tubes on a hot gas or charcoal grill. Cook for three minutes on each side turning only once.
Cut the cooked calamari into circles about 1/2 inch wide. While the squid is still warm, toss it in the olive oil and lemon dressing. Add the chopped parsley. Mix well. You can add more crushed red pepper flakes at this point, if you like spicy food. Serve at room temperature with additional lemon wedges.