The Simple Secret to Tender Calamari in 90 Seconds

Calamari can turn rubbery when it is overcooked or placed in the pan while still wet.

The secret to tender calamari is simple: dry it thoroughly, season it lightly and cook it very quickly over high heat. With the right preparation, it can be ready in less than two minutes.

Ingredients for 4 servings

• 600 g cleaned calamari, cut into rings, with tentacles
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 garlic clove, finely grated
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1 pinch paprika, optional

Prepare the calamari

Rinse the calamari briefly only if necessary. Pat every piece completely dry with paper towels. Any excess moisture will make the calamari steam instead of sear.

Cut thick bodies into evenly sized rings so they cook at the same speed. Keep the tentacles whole unless they are especially large.

How to cook calamari so it stays tender

1. Season just before cooking

Toss the dry calamari with olive oil, garlic, salt, pepper and paprika. Keep the lemon juice and parsley for the final step.

2. Heat the pan well

Place a large frying pan over high heat. Let it become very hot before adding the calamari. The pieces should sizzle immediately when they touch the pan.

3. Cook in a single layer

Add the calamari without overcrowding the pan. Cook it in two batches if necessary, as an overcrowded pan quickly loses heat.

4. Cook for only 60 to 90 seconds

Cook the calamari for 60 to 90 seconds, stirring or turning it once or twice. Remove it as soon as it becomes opaque and lightly golden. Cooking it longer may make it chewy.

Serve immediately

Finish the calamari with lemon juice and chopped parsley. Serve it straight away while it is hot, tender and lightly browned.