I really like salt and pepper calamari.
However, and it is a big however, some cafes cook it too long and then it becomes chewy.
When it is made correctly, that is, it is just cooked for a short while, it is lovely - soft and tasty.
Just difficult to know when you are out which one you will get.
It is one thing I don't think I have ever attempted to make at home. Looking at it raw is not very appealing, but I also think it needs to be deep fried and I do not deep fry at home.
I am not a big fan of calamari, but will eat it if nothing else I like is on the menu. I don't like rubbery calamari, so I am always scared that this may be the case. This has happened more often than not. I certainly wouldn't prepare it at home, if professional cooks get it wrong so often
yes, that's a good point Lluxi - i tend not to order it unless the place is a seafood restaurant where I think they know more about it! Same with prawns - sometimes they are just overcooked, so I always mention this when doing a recipe for recipe Yum