Quick Calamari with Garlic Mayo
Recipe Summary test
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