Many people worry about cooking a squid recipe after being put off by eating rubbery, poorly-cooked squid. The joy of this Martin Wishart calamari recipe is that by deep frying the cephalopods quickly in a protective coating of ultra crispy Japanese breadcrumbs, you can ensure the squid is perfectly cooked with an exquisitely tender texture. This calamari is simple to make at home for an enjoyable seafood starter to any meal

Slice the squid tubes into 3mm-thick rings, cut the tentacles into manageable pieces and season with salt
Dip the pieces in the flour, shaking off the excess, then dip in the egg, shaking off the excess. Coat in the breadcrumbs, place on a clean, dry tray and set aside
For the Dijon cream, put the sliced shallots and garlic in a pan. Add the wine and reduce by three-quarters, then add the cream and reduce by half. Strain into a clean pan, whisk in the mustards then season to taste
To make the vinaigrette, whisk the vinegar, olive oil and mustard together, then add Worcestershire sauce and salt to taste
Plunge the tomatoes in boiling water for a few seconds, then into ice-cold water, then peel them. Put them in a bowl, add the vinaigrette and season with sea salt. Set aside for 10-20 minutes
Wash the baby gem leaves, dry thoroughly and set aside
To serve, heat a pan of vegetable oil or a table-top fryer to 200˚C/Gas mark 6. Cook the squid till golden then season with salt and lemon juice
Heat the Dijon cream in a small pan. Put the squid in a large bowl, add some of the cream and toss until the squid is lightly coated. Don’t add too much or it will become soggy. Toss in the red onion and parsley
Break up the lettuce into two-inch thick pieces and toss with vinaigrette. Arrange the leaves and tomatoes on the plates, and top with the crispy squid
Send us feedback on this Calamari recipe  

Wine Matching

Find out why we suggest matching this Calamari recipe with a champagne or sparkling white wine



Dijon cream

  • 250ml of white wine
  • 500ml of double cream
  • 1 shallot, finely sliced
  • 3 garlic cloves, finely diced
  • 3 tbsp of Dijon Mustard
  • 1 tbsp of Pommery mustard


  • 30ml of white wine vinegar
  • 40ml of olive oil
  • 1 tsp of Dijon Mustard
  • 1 dash of Worcestershire sauce
  • salt

Baby gem lettuce and tomato salad

Share this Recipe

This calamari recipe from Martin Wishart combines fried calamari with a salad of baby gem lettuce and tomato with a Dijon cream. This is the best way to cook squid

Calamari recipe Tweaks

What's this?
keep the djion sauce in a small container on the side and not diretly on the calamari to keep perfect crispiness and to allow more time to eat without having to rush. allows for conversation with table/fingerfood
25 February 2013