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Ingredients
Directions
Chef'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.
Source
Cooking Light Gluten-Free Cookbook
Nutrition Facts
Per Serving:
238 calories; fat 16.1g; saturated fat 2g; mono fat 5.8g; poly fat 6.6g; protein 12.4g; carbohydrates 11g; fiber 0.5g; cholesterol 180mg; iron 0.9mg; sodium 191mg; calcium 28mg.