Golden, crispy, and perfect with a squeeze of lemon — calamari is one of those restaurant starters that feels fancy but is surprisingly easy to make at home. The trick? Start with super-fresh squid, nail the prep, and don’t overcook it.

🐙 What Is Calamari, Exactly?

“Calamari” is simply the Italian word for squid — and when it’s cooked right, it’s tender, subtly sweet, and totally addictive. Whether you’re going for traditional fried rings, grilled tentacles, or a zesty salad topper, fresh squid is the key to success.

🛒 Where to Buy Fresh Calamari in the UK

Fresh squid isn’t as elusive as you might think. Here’s where to look:

Fishmongers – Independent fishmongers (like The Chelsea Fishmonger, Steve Hatt in Islington, or George’s Fishmonger in Leeds) often stock fresh squid, especially on Fridays and weekends.
Local Markets – Try larger food markets like Billingsgate in London, Kirkgate Market in Leeds, or Glasgow’s Fish Market.
Online Delivery – Websites like The Fish Society, Fresh Fish Daily, or Moxon’s offer next-day delivery of cleaned, ready-to-cook squid.
Asian Supermarkets – Chains like Wing Yip, Hoo Hing, or local Asian grocers often carry fresh or frozen squid at great prices.

🍋 How to Make Classic Fried Calamari

Ingredients:

500g fresh squid (cleaned, tubes and tentacles)
100g plain flour
100g cornflour (for extra crispiness)
1 tsp salt
1 tsp paprika or cayenne (optional)
Vegetable oil (for frying)
Lemon wedges, aioli, or sweet chilli sauce (to serve)

Instructions:

Prep the squid
Slice the tubes into rings about 1cm thick. Leave tentacles whole. Pat dry with kitchen paper — the drier, the better.
Make the coating
In a bowl, mix plain flour, cornflour, salt, and any optional spices.
Heat the oil
Fill a deep pan or wok with oil to about 5cm depth. Heat to 180°C — or until a breadcrumb sizzles and rises quickly.
Coat and fry
Toss the squid in the flour mixture, shake off excess, and fry in batches for 1–2 minutes. Don’t crowd the pan! Squid cooks fast — overdo it and it’ll go rubbery.
Drain and serve
Drain on kitchen paper, sprinkle with salt, and serve immediately with lemon wedges or your favourite dip.

🌶 Fancy a Twist?

Toss fried calamari with chopped chilli and garlic for a Mediterranean kick.
Add a drizzle of balsamic glaze or honey-sriracha for a sweet-spicy hit.
Try grilled calamari with a squeeze of lime and coriander if you’re skipping the fryer.

In a Nutshell:
Making your own calamari is easier than you think — and with the right ingredients (hello, fresh squid), it rivals any restaurant version. So skip the takeaway, grab a bottle of crisp white wine, and fry up something delicious at home

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