Calamares
First of all, it’s my husband who cooked this platter of calamares. I helped, but he did the actual cooking. We have a new agreement–he does the cooking on Sundays. We had been talking about calamares for days when last week’s episode of Nigella Bites on the Discovery Travel and Living Channel featured how to cook the very dish that we had been talking about.
In the Philippines, when we say calamares, we refer to a dish of crisp, flour-coated squid rings. It is actually more popular as a pulutan (finger food that accompanies beer or other alcoholic beverage) rather than a main dish. Served with rice, the experience is similar to eating squid tempura.
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58 Responses to “Calamares”
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to have a tasty squid meat, i soak the squid rings in a lukewarm water, with salt, minced garlic and a few drops of vinegar for about 10 mins., to allow more taste to penetrate the meat. A quik trip to the hot deep oil, just enoug to make the coating crisp, makes my calamares crisp in the outside and soft and tasty in the inside. thanks//jhonas
Removing the filmy “skin” would prevent the rubbery toughness of the squid.
that’s exactly how I cook my calamares. i learned it from Everyday Italian on FoodTV. the Italian host said the simple it is the better coz I guess people tend to go overboard with coating and spices.
i like mine with marinara sauce :).
Hi Connie! Wow, you made me hungry again with this Calamares recipe which happens to be one of my favorites. Thanks a lot for sharing this with us. By the way, do you happen to have saved your recipe of Lechon Macau? I regret not having printed it before. I hope you still have it. :smile::smile:
Dexie!!!! How’s the baby coming along?
Hi Nash, the recipe is posted with the title lechon kawali stew.
Hi Connie, baby is fine thanks. Still won’t let me eat chicken though.
awwwwww….. pero dexie, that’s okay na rin kasi may bird flu naman….:razz:
Hey looking yummy!!
Though I m vegetarian but still it is appearing tempting. Hey connie you are lucky to have such a wonderful and supportive husband. May god bless every woman a husband like yours.
LOL Emma, thanks. I’ll tell him that.
hello ms sassy,
tagal nako di nag post, sorry busy eh…alam mo na…
thanks for the recipe, wala pa kasi akong nakainan na masarap talaga yung lasa eh..:))
Kats, tagal ko na rin di naka-post. And init na kasi. Tortune minsan sa kitchen.
Hello Connie!!
How r u?
Well what your wonderful husband is planning for the next sunday?:cool:
I think we’re eating out, emma.
hello! please somebody teach me how to cook calamares. tnx!!! you can email me at elmocila@yahoo.com tnx again
hello!! can you give me the recipe of calamares with the instructions how to cook it. you can email me at bel_reyes@yahoo.com. thank you again.
ahh calamares!
pasasalamat ko kay giada de laurentiis sa pagluluto ko neto.
difference lang yata sa dry ingredients, merong dinagdag na parsley flakes sa flour. laki din ng difference sa lasa. minsan gamit kong squids yung cut-up na in rings sa supermarket.
pag nagluto ako ng calamares, nagdadagdag din ako ng shrimps using the same breading. nakupo ang sarap! allergic lang nga iba sa shrimps so sayang. anyway, dipping sauce ko dito, lights soy with chili oil. naglalaway na naman ako ah!
pls email me ingredients of calamares
thanks…
Thanks for the nice tips on the calamares recipe, particularly how hot the oil should be. However, I was watching Martha Stewart’s show (yeah, yeah, yeah, I know she’s an ex-con) and her recipe called for soaking the squids in milk seasoned with garlic powder, salt and whatever other ingredients you want for about an hour. The rest is the same. I tried it and it works great.
what kind of flour though? will all-purpose flour be okey?
yes, angelica.
haha…mukang tanga nman yan…:lol:
ikaw ang tanga, chelle.
THE FLOUR KEEPS COMING OFF MY SQUID RINGS WHEN THEY HIT THE OIL. IT’S MY SON’S FAVORITE BUT IF IT ISN’T DONE RIGHT, HE WON’T TOUCH IT. I’LL KEEP TRYING AND PERHAPS PUT SOME MORE LOVE INTO IT. I GUESS ANY KIND OF FLOUR WILL DO. MY GOAL IN LIFE FOR NOW IS TO MAKE A PERFECT CALAMARES.
try placing the squid rings on several layers of absorbent kitchen paper before dredging them in flour.
SO THE SQUID HAS TO BE DRY. I THOUGHT THEY HAVE TO BE WET SO THAT THE FLOUR WILL STICK. THANKS CONNIE.
helo poh..gud day!!!!pwede poh ako mang hingi sa rescipe sa calmares???thank you… eyick_234@yahoo.com
Looks great! What herbs do you use? I came across another Calamares recipe using a cup of cornstarch and Mama Sita’s Palabok Mix. Also good!
just want to know how to remove that black thing in the squid.
hello po…pwede po ba makahingi ng complete recipes and instructions ng calamares and some more finger foods or pulutan?that will help me for my application as a cook…salamat ng marami…God speed!
hi. pwede din ba akong makahingi ng recipe ng calamares? favorite ng anak ko yung calamares sa italliani’s kaso di ko magaya. thanks
You pull it out, amilah.
Marc and Isabel, you don’t need to ask — you just need to click the link to page 2.
hi! im a 17 year old lad, i just want to know, the exact ingredient and procedure in making a calamares and a gravy for calamares.tnx
hi. m starting to learn to cook and i love calamares. thanks for sharing the recipe. ur website is a great resource! =)
heloo ate connie ano2 po ba yung ingredients nang calamares..slamat poh??mwuah
helllo mga fwen pwedi po ba ako maghingi nang recipe sa calamares favorite ko poh kc yan eh..paki email nalang po kernel1905@yahoo.com…slamat poh!!!
connie ask ko lang kung alam mo yung recipe na manchurian calamares ng north park manamis namis na parang may luya yung sauce…. sana alam para na try ko gawin kc every time na pupunta kmi ng norhtpark yun palagi yung order nmin thanks!
sherilyn, click the link to page 2.
amiline, haven’t been to north park in almost 10 years, sorry.
Hi There… anyone who knows how to make the sauce? hehe
uhm, anyone of you know the history of “street calamares”? We kind of need it for our “linggo ng wika,” so if you know anything please email me at oyiboy6@yahoo.com. THANKS!!!
ps. it would be good if you can reply ASAP. thanks again
Hello carlos.
It would be good if you did your research instead of expecting others to do your homework for you. That’s what you’re in school for.
P.S. It would be good if you weren’t so bastos either.
hi i’m lala just recenlty turned 17
i saw some calamares street vendors dipping it first in flour (i think) then into this white liquid substance then dipping it back again in flour
do anyone has any ideas what could this white liquid be?
help!
hi there connie,
so very thankful i chanced upon this site…sobrang favorite ko talaga ang calamares…yun nga lang…did not try even once to cook it because of my friend’s experience…natalsikan siya ng oil sa face…
each time that i travel (pihilippines lang..hehehe), hindi pupuwede na hindi ako oorder ng calamares sa hotel…pinaka-favorite ko is yung version ng Bacolod Business Inn…crunchy talaga siya..and yung dip…try niyo tartar sauce…but squeeze first calamansi on your calamares before hitting that dip.
will try to cook na this weekend!
what is the price range of squid lumot by the way?
hi there,i love cooking and im very happy to see this site,hope i could get d recipe of a delicious calamares,thanks .poala
hi ms. connie! i’ll try your version of calamares…it looks so masarap! GodBless!
hello po pwedi po ba ako maghingi nang recipe sa calamares favorite ko po kc yan eh..paki email nalang po khutes@yahoo.com…slamat poh!!!
hay naku pipol…. for those who are asking Connie to email the recipe, please read this:
“Except for personal use, or as legitimate RSS feeds with link back to this page, no part of this entry may be reproduced in any manner, whether individually or as part of a collection, without the owner’s written permission. This blog is a FREE service. Help maintain it by respecting the author’s copyright.
Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.
Some entries DO NOT contain recipes.
Sorry, I don’t e-mail recipes.”
Wag kasi click lang ng SUBMIT BUTTON agad. Magbasa naman kayo!
Sowee Connie. Affected ako eh!
Anyway, ako ayaw ko na magluto ng calamares kasi ang dami kong talsik sa braso pagkatapos. Dunno what I did wrong, maybe because the squid was wet. But I still love eating calamares.
brenda, dapat nga yata every other comment eh i-post yan — sa lahat ng thread. mga tao, grabe, magbabasa na lang, ipipilit pa rin ang katamaran.
calamares - wow this is one of my favorite food to cook, not that good though, i want to be perfect. thanks for sharing it.
pno po b ang timpla ng calamares ex 1 kl pusit
ilang grams ng asin,paminta,vetsinitlog,arina,
ano b ang ginamit n pusit ung pula po ba o itim?
mag kano po ba ang 1kl?
ano po b ang pinaka masarap n recipe? o ung masarap gamitin arina b o starch mga flavor mix pwede din b lagyan? mag negosyo ko bka may gusto mag partner? 09279588278
hi, maam connie, this is my frst time to post, i would like to ask about this recipe on cooking calamares with egg para dumikit yun flour… itried it but, it doesnt look good.. and second question, hope u dont mine… can u give me an advice using vetsin, genisa mix sa pagluto,, do u used it ba.. kc i feel lyke were slowly posioning our food… ask lang
jeffrey, try this: pat the squid dry with paper towels. dredge in flour, dip in beaten egg then coat with crumbs.
i don’t use vetsin and i don’t use ginisa mixes.
Hi!
I love calamares!
I sooo love it that I volunteered to make some for a friend’s shower party even if I haven’t tried cooking it yet. Haha!
I’ll try to follow your recipe and I’ll give you an update later. Madaming salamat!
Dear connie
Grabe sarap ng calamares mo! God Bless you for sharing your God given talent.
Hello Miss Connie
Thanks God I found your site, i am really looking for the calamares, although i was cooking calamares before when we were in our home Philippines. But hindi madalas so i have my own notebook a list of recipes i didn’t usually cook, kaya lang di ko rin nadala, so look for the pinoy site, and its i am here now. I read your story since you’re a child, nakakatuwa, you are really fond in cooking although you finished your own course, still you are fond in cooking adventures. Anyway first of all thanks alot for your recipe of calamares, i will try this later for our lunch. nakakatuwa ka naman you’re so detalyado talaga sa pagtuturo ng mga tips. I appreciate those very much, talagang makakatulong. syanga pala we’re here in Qatar with our youngest son 5 yo. because of my husband. I have husband visa, so i’m here sa bahay lang with our kid Yuri, kaya madalas nasa harap ng laptop, lalo na kapag tapos na trabaho dito sa bahay. I’m really fond of cooking too, we have a restaurant in T.M,Kalaw before, since were very young, ’til i reach 20. We operate it solely, hands on by our parents and with us too. So , thats all muna , Miss Connie, maybe one day i’ll give also some tips from my own experience also, so madaldal ba ako, sige i edit mo na lang, sana next time makita ko yung response mo dito sa letter ko ha, next na lang ibang kwento, thanks sa mga recipe mo, im still looking for beef and chicken recipes kasi wala ditong pork, nakakainis nga e.. sige na…bye bye GOD BLESS… Josie of Qatar
hi mam connie, i’ve been craving and wanting to cook calamares on my own. good thing to have seen this one on your website!
pwede po ba kung ok lang magpost ka din kung panu po gumawa ng dip nito?
thanks po.
hi connie!
thanks for posting your calamares recipe!
i will be using it tonight for my party and hoping it will be the perfect fry!
(backgrounder: my calamares has been either, wet, mushy or rubbery… your suggestions and tried and tested feedbacks are very reassuring for me to serve them tonight!)
cheers!
hi connie! you’ve shared the easiest way of cooking calamares, it’s my son’s favorite but i always make excuses of preparing.
more power!