Your recipe has changed my life. My entire family hated me until I made some good calamari with this recipe. Now I'm only slightly disappointing! I love this recipe man!
Alright! Glad you loved it? The way to family approval is through the stomach. Lol. That’s what Italians say. Thanks for the comment. Ciao. Chef Ellard
Love It! Yes I'm 100% AMERICAN/ITALIAN se we were happy to come here. Born and Raised in the BEST when it was what it was Bensonhurst Brooklyn NYC no better. Like your recipe health wise I can make Calamari over 10 ways. Great Recipe Champ! 👍 🤝
@@theCulinaryEdgeTV just finished. Turned out amazing! Added some more spices into the parmesan/crumb mix (Cajun, garlic powder) and turned out amazing. Big thanks!
Almost exactly the same recipe I've been using for abalone since I was in Jr High. I've changed it over to squid because abs are just not around anymore. We use the larger squid steaks instead. Great stuff! I also shaved my eyebrows for a Halloween costume in the 1970's. Took over nine months to grow back! They had told me it would be two weeks at the most! I didn't get nearly as many rides hitch hiking as I used to. If we can ever get together to cook sometime again I'd like to pass on a Mexican recipe for squid steaks/abalone that you'd love.
Ah right on. It must be great with Abalone. Similar texture. That’s hilarious about your eyebrows. Seems my eyebrows just decided to take a hiatus. Hope we can cook together someday. Always down for new recipes. Mahalo nui for the comment. Aloha!
Thank you! I made it, but I couldn't get it crispy... great flavor. I used ground Romano cheese Do you brush olive oil in both sides? I'm greek, so I added lemon and salt after it was cooked. I just have to master the crispness and I'm gold!
I live in Italy - thank you for posting this recipe. My neighbor gifted me a fresh squid (va bene lol) - I have fresh panegrattp, fresh Parma, and was very liberal with my oil. I added some garlic & pepper spices as a recommendation. From the neighbors.... turned out perfect - bravo chef! This will be my go to squid recipe :) Grazie
Right on! This is one of the best RUclips comments I’ve gotten. So happy to hear the recipe has made it back to Italy with what sound like awesome modifications! My Father recently passed away but he would be happy that people are being liberal with the olive oil. :)
@@theCulinaryEdgeTV I'm going to be honest I did not brush it with olive oil I thought that it would be too much fat and I just dipped it and battered it twice. So the breadcrumbs didn't really stick through the baking process but it still tasted good
Watched video 5 times, i'm trying it tonight & will let you know how it goes, trying to do a test b4 xmas eve since im tired of frying & want to try this baking method
It worked great! I like the way the squid was initially flat in the cookie sheet & as it was cooking it raised up into rings. The coating was just dark brown but I cooked it exactly 10 min. The brushing of oil on top was a game changer for crispiness. Thank you!
I was skeptical about you sharing this recipe, but I think it's a good thing! It's the best recipe. Good both fresh out of the oven and cold the next day.
Good at explaining what you are making!.. PS, I did the squid ...and sautéed some banana peppers that I tossed with it... Delish! However you were right about the cheese... Used Kirkland brand and should have used the Kraft like you... it would have sticked better... Thanks..
Ah thanks. I know how important it is to be specific on this recipe. If not it just doesn’t come out right. I’ve been using better cheese lately and just putting 2/3 cheese, 1/3 bread crumbs. Glad you like the recipe. Happy eating!
Right on. Fresh squid is hard to find but KTA Hilo might have it. IF not get frozen, cleaned, tubes and tentacles. KTA Hilo or Foodland Keau. Buon Appetito. Mahalo nui for the comment.
Technically this is oven frying and with frying you usually cook both sides. You can try it and see what happens. Either way don’t cook it too long. Good luck. LMK how it comes out. :)
@@mariasharp9535 I think it's, as we say in Hawaii - pau or done. Once calamari is tough there's no way I know of to make it tender. What brand is it? I'm curious.
If you want to max out on your docosahexaenoic acid gainz, then follow this recipe instead for rings, tubes, or tentacles: bake in a 400 degree (F) oven covered for 15 minutes, and serve. Obviously don't use olive oil even though it's considered a healthy oil, and add cheese if you like, but I personally don't feel it needs it I read that for DHA, it's more ideal to bake than boil this stuff, and obviously frying and even debatably sauteing also defeats the purpose, again because of the olive oil (more parts linoleic acid)
I love this recipe but Kraft? idk?and evoo isn’t really for cooking all cooking oils have what is called a "smoke point," the temperature at which the oil starts to break down and smoke. And where there's smoke, there will soon be fire. This is why extra virgin olive oil, which has a low smoke point of 350°F to 410°F, shouldn't be used for high heat cooking
Ah yes, the smoke point fallacy. Turns out smoke point isn’t that important especially in recipes under 450 degrees as this one. And the cooking time is very short. Italians have been frying in EVOO for 500 years and their food is pretty good. Lol.
Can't wait to make this! Thanks for sharing your family recipe, Chef Ellard!
D P You’re gonna love it!
Bravo
And the chef is handsome. Love this video.
Your recipe has changed my life. My entire family hated me until I made some good calamari with this recipe. Now I'm only slightly disappointing! I love this recipe man!
Alright! Glad you loved it? The way to family approval is through the stomach. Lol. That’s what Italians say. Thanks for the comment. Ciao. Chef Ellard
Awesome!! 👌
Best recipe ever my kids love it
Getting kids to eat squid - priceless
Like it ,cooked already Thanks
Glad you like it!
made this for my family for mother’s day. so good - thank you so much!
Glad it worked out good for you and Mom.
It's the best recipe for calamari, it comes out so delicious love it 💜💜💜💜
Awesome. So glad you liked it! Thanks for the comment. Chef Ellard
Totally trying this
Let me know how it comes out.
Good
Grazie!
I made them. Fabulous! Thank you!
Right on. Glad you liked it!
We love Calamari! This looks so delicious!
Classify Media yeah, this recipe is the best. Try it out and let us know what you think.
Thanks! I'm going to try it tonight. Bravo!
Prego. Good luck. Be liberal with the olive oil!
Fooking delicious 😋
Da best! Try it out.
Love It! Yes I'm 100% AMERICAN/ITALIAN se we were happy to come here. Born and Raised in the BEST when it was what it was Bensonhurst Brooklyn NYC no better. Like your recipe health wise I can make Calamari over 10 ways. Great Recipe Champ! 👍 🤝
Grazie!
Great recipe. Made this last night and it was delicious. Thank you for sharing.
Prego. Glad you liked it. Did you eat the tentacles?
Love how you discuss the sustainable aspects too! Super important!!
Right on. Yeah when it comes to seafood these days you have to. Mahalo for the comment. Where are you from?
@@theCulinaryEdgeTV In freezing cold New York!! Jealous of your island living😂
@@jessfox6250 yeah, not sure I could take the NY cold but my family is from Brooklyn. We are you at? I mean which Burrough?
Subscribed love this recipe
Grazie mille! Love your name!
I never eat seafood but I could watch you cook all day.
Great recipe! I've already tried it - loved it! 💜💜 Tomorrow I'll do it again... 😋
Sweet. Glad you liked it!
You are so good!
Mahalo nui loa. :) how come?
Looks delicious. Will try this tonight 👍
Okay, enjoy and let me know how it turns out.
@@theCulinaryEdgeTV just finished. Turned out amazing! Added some more spices into the parmesan/crumb mix (Cajun, garlic powder) and turned out amazing. Big thanks!
@@themockalove sounds great. Glad it worked out!
Aloha Chef! I can't wait to try this recipe. I love fresh, crispy calamari. Thanks for the reminder. ✨Blessings!
Right on! Indeed. You are a winner, winner, calamari dinner. Lol.
I tried your recipe and my family love the taste! Thanks and if I make one again I'll put it on my channel😊
Glad you liked the recipe!!
Almost exactly the same recipe I've been using for abalone since I was in Jr High. I've changed it over to squid because abs are just not around anymore. We use the larger squid steaks instead. Great stuff!
I also shaved my eyebrows for a Halloween costume in the 1970's. Took over nine months to grow back! They had told me it would be two weeks at the most! I didn't get nearly as many rides hitch hiking as I used to.
If we can ever get together to cook sometime again I'd like to pass on a Mexican recipe for squid steaks/abalone that you'd love.
Ah right on. It must be great with Abalone. Similar texture. That’s hilarious about your eyebrows. Seems my eyebrows just decided to take a hiatus. Hope we can cook together someday. Always down for new recipes. Mahalo nui for the comment. Aloha!
Thank you! I made it, but I couldn't get it crispy... great flavor. I used ground Romano cheese Do you brush olive oil in both sides? I'm greek, so I added lemon and salt after it was cooked. I just have to master the crispness and I'm gold!
I live in Italy - thank you for posting this recipe. My neighbor gifted me a fresh squid (va bene lol) - I have fresh panegrattp, fresh Parma, and was very liberal with my oil. I added some garlic & pepper spices as a recommendation. From the neighbors.... turned out perfect - bravo chef! This will be my go to squid recipe :) Grazie
Right on! This is one of the best RUclips comments I’ve gotten. So happy to hear the recipe has made it back to Italy with what sound like awesome modifications! My Father recently passed away but he would be happy that people are being liberal with the olive oil. :)
Hey Sandra, where in Italy do you live. We have relatives in Torino.
@@theCulinaryEdgeTV Near Naples - Torino is lovely too :)
@@theCulinaryEdgeTV let’s connect so I can send you some Italian goodies from Italy! #oil
Absolutely! Love it. My email is theculinaryedgetv@gmail. Than we would be obliged to send you some goodies from Hawaii! :)
So you have a parmigiana recipe? I’d like to veganize it ;)
hillarious! keep them coming!
I love this recipe. It's healthier and I don't have to stand over a frying pan of hot popping grease.
Glad you love it. Much healthier than frying it too.
Next week I'm gonna make this will let you know how it goes
Awesome. Keep me posted. Don’t forget what my Dad said.
@@theCulinaryEdgeTV it didnt come out good i gotta try and make it again
@@charizard4321 how come it wasn’t good?
@@theCulinaryEdgeTV I'm going to be honest I did not brush it with olive oil I thought that it would be too much fat and I just dipped it and battered it twice. So the breadcrumbs didn't really stick through the baking process but it still tasted good
@@charizard4321 the olive oil causes the bread crumbs to brown and really enhances the flavor.
Watched video 5 times, i'm trying it tonight & will let you know how it goes, trying to do a test b4 xmas eve since im tired of frying & want to try this baking method
It worked great! I like the way the squid was initially flat in the cookie sheet & as it was cooking it raised up into rings. The coating was just dark brown but I cooked it exactly 10 min. The brushing of oil on top was a game changer for crispiness. Thank you!
And I baked it right in the pan, no parchment paper & no aluminum foil
Congrats. It’s a great recipe to have in your repertoire especially for holidays. Thanks for the comments.
Such a dreamy delicious dish! Would love to try making it. Is it true all Italians are good cooks? It sure seems like it.
Generally because food is so dammed important to Italians. :)
I was skeptical about you sharing this recipe, but I think it's a good thing! It's the best recipe. Good both fresh out of the oven and cold the next day.
Right, whoever thought cold squid could be good. Lol.
👍👍😀😀👍👍
Good at explaining what you are making!.. PS, I did the squid ...and sautéed some banana peppers that I tossed with it... Delish! However you were right about the cheese... Used Kirkland brand and should have used the Kraft like you... it would have sticked better... Thanks..
Ah thanks. I know how important it is to be specific on this recipe. If not it just doesn’t come out right. I’ve been using better cheese lately and just putting 2/3 cheese, 1/3 bread crumbs. Glad you like the recipe. Happy eating!
I have a whole cleaned cuttlefish that I am going to cook. Would this work as well with them?
It would. If the pieces are thicker it may take a bit longer to cook. Try cooking one piece first to gauge cooking time. Good luck!
@@theCulinaryEdgeTV thanks!
I love this and excited to try it....fresh squid in Hilo/Puna - KTA?
Right on. Fresh squid is hard to find but KTA Hilo might have it. IF not get frozen, cleaned, tubes and tentacles. KTA Hilo or Foodland Keau. Buon Appetito. Mahalo nui for the comment.
Can you just roast them instead of bake so you don't have to flip it?
Technically this is oven frying and with frying you usually cook both sides. You can try it and see what happens. Either way don’t cook it too long. Good luck. LMK how it comes out. :)
I bought a ready made calamari at Costco and it is so rubbery. Can i still do something to make it soft?
You cooked it already?
No, i think it was slightly cooked when they placed in a package
@@mariasharp9535 I think it's, as we say in Hawaii - pau or done. Once calamari is tough there's no way I know of to make it tender. What brand is it? I'm curious.
No need salt & pepper at all ?
Nope. The cheese is salty and sometimes bread crumbs have added salt. You could add red pepper flakes to bread crumbs to spice it up.
@@theCulinaryEdgeTV got it, thanks very much !
If you want to max out on your docosahexaenoic acid gainz, then follow this recipe instead for rings, tubes, or tentacles: bake in a 400 degree (F) oven covered for 15 minutes, and serve. Obviously don't use olive oil even though it's considered a healthy oil, and add cheese if you like, but I personally don't feel it needs it
I read that for DHA, it's more ideal to bake than boil this stuff, and obviously frying and even debatably sauteing also defeats the purpose, again because of the olive oil (more parts linoleic acid)
I love this recipe but Kraft? idk?and evoo isn’t really for cooking all cooking oils have what is called a "smoke point," the temperature at which the oil starts to break down and smoke. And where there's smoke, there will soon be fire. This is why extra virgin olive oil, which has a low smoke point of 350°F to 410°F, shouldn't be used for high heat cooking
Ah yes, the smoke point fallacy. Turns out smoke point isn’t that important especially in recipes under 450 degrees as this one. And the cooking time is very short. Italians have been frying in EVOO for 500 years and their food is pretty good. Lol.
#youdonthavetobeitalianbutitdoesnthurt
I can see your eyebrows...don't lie
You can? Can you point them out to me?
No Parmesan !! U need to add lemon rind and parsley !! Not cheese with calamari !👎🏽
Thanks but wrong
why is a colonizer saying aloha
Aloha means hello in Hawaiian