How to Pan Saute Calamari (5 Steps)

Squids are mollusks related to clams and oysters. Squids are different because they have a softer inner shell as opposed to a hard outer shell that most other mollusks have. When the lower body sections are removed, the mantle can be cut into strips called calamari. Typically dredged in flour and deep-fried, calamari can be cooked in a number of other ways, such as sauteed. Pan sauteeing squid should be done quickly to keep the calamari from turning rubbery and chewy.

Things You'll Need

  • Squid
  • Knife
  • Cutting board
  • Paper towel
  • Skillet
  • Vegetable oil
  • Salt
  • Black pepper
  • Platter

Instructions

  1. Thaw squid, which typically is purchased frozen in a small block of ice. Separate the tentacles from the head and reserve them. Remove the internal organs from the exterior mantle and discard.

  2. Slice the calamari thinly into 1/4- to 1/2-inch rings cutting across the mantle using a cutting board. Pat the calamari rings and tentacles dry with paper towel and lightly sprinkle them with salt and ground black pepper. Set the calamari aside.

  3. Heat a large skillet on the stove over medium high heat. Add a small amount, approximately 2 tsp., of vegetable oil to the pan and heat until wisps of smoke appear in the skillet.

  4. Add the squid to the skillet. Do not crowd the pan -- cook the squid in batches, if necessary. Let the squid sit in the pan for about 1 minute, then toss the squid gently in the skillet by making a flipping motion with your hand and wrist.

  5. Saute for about 2 to 4 minutes and remove from skillet. Drain the calamari on a platter lined paper towel and lightly season with salt. Repeat for additional batches of calamari.

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