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How to Cook Calamari – Australian Style

What was my very favorite thing I ate when I was in Australia?

squidIf I was pinned down to have to answer this, I would say it was the calamari!

I’d never had calamari any differently than the breaded and fried version, as you would get at Olive Garden here in America.

They don’t make it like this in Aussieland, unless you go to a fish & chips shop…No, No, No!

Otherwise, they’ll skin the squid and take out it’s inner “bone”. Then, you can either leave it whole or slice it, as they do to deep fry them. Don’t forget that you can also eat the tentacles! Yum!

However, instead of deep frying it, they throw it on the BBQ or the griddle part of the BBQ. (Most Aussies have a really impressive barbeque at home), lightly coated in a flavorless oil, such as canola.

It only takes 1-2 minutes to be done, as with calamari, you either cook it really quickly, or stew it for a very long time in order to keep it soft when you eat it.

Otherwise, it will get very rubbery. Although, being such a squid fan as I am, I don’t even mind the rubbery kind…I just love the flavor!

Sprinkle it with a bit of lemon and you’re in serious calamari heaven! No, really!

I could live on this stuff…and we did when I lived there – at least once a week.

* I’ll be posting a lot about Australian food next month in honor of Great Barrier Reef Month on my other blog, ExoticAnimalLover.com.


I hope you enjoyed this Australian food post on Cooking With Kimberly! Until next time…

Eat Deliciously,

Kimberly Edwards 🙂

P.S. Order calamari/squid to your home with Gorton’s:

Calamari (Squid) 2.5 lbs Calamari (Squid) 2.5 lbs

Calamari (Italian for squid) has long been an international delicacy especially in Asia and the Mediterranean. The sweet tasting, mild meat of the calamari has a firm texture and is highly versatile so it lends itself well to a variety of mouthwatering calamari recipes. Squid are low in fat as well as an excellent source of protein. Each package of our premium calamari has been cleaned and is cartilage free, so you get the maximum amount of meat for your squid recipes. Stuffed with fresh vegetables, sliced into rings and grilled with olive oil, or included in your favorite calamari recipes, you’ll delight in this world class taste temptation. What’s Included When you order you’ll receive a 2.5 pound tray of frozen, premium quality, calamari (squid) tubes and tentacles. Preparation & Handling Frozen calamari (squid) are cleaned prior to packaging and are ready to be cooked upon thawing. To thaw, calamari can be stored in the refrigerator the day before cooking or placed under cold running water for about half an hour per pound. They can be stored in the freezer for up to three months. Once thawed, the calamari should be used within three days.Squid flesh can become tough and chewy. The secret to cooking it successfully is to either cook it quickly enough so it doesn’t toughen, or to braise it long enough to break down the dense, firm muscle fibers.Visit our recipe collection for more Calamari recipes. Item Details & Quality The premium calamari you’ll receive from Gorton’s Fresh Seafood is processed from fresh Loligo squid and contains approximately 65% tubes and 35% tentacles. Each calamari tube is approximately four to seven inches in length.Squid are cephalopods, a relative of mollusks including the octopus. Squid, however, have two more arms than the octopus. With a head, eyes, ten tentacles, and a mantle that contains an ink sac, calamari zip around the ocean propelled by a siphon type maneuvering system.Ever wonder about the myth of the giant squid? It is actually true! Squid have been documented at lengths up to 70 feet. However, these shy creatures are normally only seen after they have died and washed ashore.Your cleaned calamari will arrive frozen, tray packed, and sealed in a plastic bag with delightful calamari recipes. Why frozen instead of fresh? Freezing squid is actually beneficial because it tends to soften the sometimes very firm muscle fibers. After freezing, calamari becomes more tender and flavorful.Dice the squid tubes and tentacles and add them to your favorite soup or stew. Tentacles can also be chopped for use in casseroles or seafood stuffing. You might want to slice the calamari tubes into rings and deep fry for a delightful appetizer or entr’e.

[tags]Australian food, calamari, squid, how to cook calamari, how to cook squid, what do I do with calamari[/tags]

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Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com. Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos. Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications. Be a Champion in Your Kitchen & Eat Deliciously!

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  1. Calamari is great! I usually eat calamari, and it is very tastefull…
    But it matters how you cook the calamari, and the most important thing is not using teflon pans.
    We all know that teflon makes our pans easier to clean, as nothing sticks to them.
    We might even consider this as an advantage, as we require no oil so that food doesn’t become stuck on the pans, and less oil means a healthier diet.
    For all those that don’t know, teflon consists of carbon and fluorine molecules that bond so strongly, food can’t get a hold and just slips straight of a teflon coated pan.
    But few of you may know of the risks involved using teflon coated pans.
    Teflon contains a chemical called per-flouro-octanoid-acid also known as PFOA, which can cause cancer.
    If you over heat teflon coated pans, to 260 degrees Celsius, you get the risk of releasing that chemical…and this is a risk not worth taking.
    So although teflon coated pans are easier to use, they imply high risks on our health…so it is advised that they be used properly.
    The alternative to these pans is using copper pans, as they conduct heat quickly.

    Post a Reply
    • Wow – Great information there, Alex! Thank you so much for sharing!

      Kimberly 🙂

      Post a Reply


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