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Quick Calamari with Garlic Mayo

Yield 6 servings (serving size: 1/2 cup calamari, 2 teaspoons mayo, and 1 lemon wedge)


  • Mayo:
  • 1/4 cup light mayonnaise
  • 1 garlic clove, minced
  • 1 teaspoon lemon juice
  • 1 teaspoon chopped fresh parsley
  • Calamari:
  • 1 pound squid tubes and tentacles
  • 1/4 cup yellow cornmeal (such as Bob's Red Mill)
  • 2 tablespoons cornstarch
  • 2 teaspoons paprika
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil, divided
  • 1 lemon, cut into 6 wedges

Nutrition Information

  • calories 238
  • fat 16.1 g
  • satfat 2 g
  • monofat 5.8 g
  • polyfat 6.6 g
  • protein 12.4 g
  • carbohydrate 11 g
  • fiber 0.5 g
  • cholesterol 180 mg
  • iron 0.9 mg
  • sodium 191 mg
  • calcium 28 mg

How to Make It

  1. To prepare mayo, combine first 4 ingredients in a small bowl. Cover and chill.

  2. To prepare calamari, cut squid tubes into 1/2-inch rings. Leave tentacles intact. Rinse and pat dry.

  3. Combine cornmeal and next 3 ingredients in a large heavy-duty zip-top plastic bag; add half of squid. Seal bag; shake to coat.

  4. Heat 1/4 cup oil in a large skillet over high heat. Add squid coated with cornmeal mixture to hot oil; cook 2 minutes, turning frequently, or until squid begins to curl around edges. (Do not overcook.) Remove squid from pan; drain on paper towels. Repeat procedure with remaining squid, cornmeal mixture, and 1/4 cup oil. Serve immediately with garlic mayo and lemon wedges.

Cook's Notes

Calamari has a reputation for being rubbery, but it only becomes tough if it's overcooked. For pan-frying, use a skillet or sauté pan—a wide pan with sloped or straight sides. Choose a heavy-bottomed pan for evenly distributed heat with no hot spots. Also, the key when pan-frying is to make sure your oil is hot and then cook the food quickly.

Cooking Light Gluten-Free Cookbook